The practical application of this work is the availability of a technique to directly observe (with a microscope) the real-time adsorption of particles from various sources at liquid-liquid interfaces. It is well known that particles from different protein sources (e.g. zein, gelatin and gliadin) have widely different capacities to stabilize emulsions. From the type of observations produced in this work, it will become clear how to optimize the stabilization of food emulsions by label-friendly and environmentally-friendly plant protein particles. Hans Tromp, senior scientist protein functionality at NIZO: “For a broader application of novel plant protein-based stabilizers a revision of standard food processing operations may be necessary, to account for the different interactions and kinetics by which plant proteins operate.”
Available online: https://doi.org/10.1103/PhysRevLett.120.208003
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