# Investigating the Interfacial Structure of Potato Protein Microgels at the Air–Water Interface

## TL;DR

This paper explores how potato protein microgels behave at the air-water interface, focusing on their size and flexibility.

## Contribution

The study reveals how microgels can form stable interfacial layers and how their properties affect foam and emulsion stability.

## Key findings

- Microgels can reach a jammed interfacial state similar to nongelled protein.
- Compression promotes intermolecular interactions in microgels.
- Thicker microgel layers enhance steric hindrance and stability in foams.

## Abstract

This study investigates the role of size and deformability
of potato
protein microgels in influencing their interfacial performance at
the air–water interface. Microgels produced via a top-down
method were studied across different length scales, focusing on the
air–water interface. Techniques included internal structure
analysis via small-angle X-ray scattering (SAXS), particle deformability
and moduli studies using atomic force microscopy (AFM), and compression
and deposition of Langmuir–Blodgett monolayers. It was found
that microgels have the capacity to reach a jammed interfacial state
similar to that of nongelled potato protein, however, compression
may be required to promote their intermolecular interactions. Despite
this, thicker microgel-laden interfacial layers may have greater capacity
to promote steric hindrance and aid stability within foams and emulsions.