Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments Universiteit Gent KU Leuven
Proteins are well known stabilisers for emulsions, gels and foams. Hereby, the protein (supra)molecular structure may play an important role. In order to investigate that effect, 0.5% unheated (UH), heated (H) and combined heat and trypsin treated (H TT) ovalbumin (OVA) dispersions were evaluated for their capacity to stabilize 20-60% oil-in-water (O/W) emulsions. Such emulsions contained native OVA (UH OVA), amorphous and short fibrillar ...