Formation and functionality of self-assembled whey protein microgels

Exploring the frontiers of colloidal behaviour where polymers and particles meet

“…A combination of steric and electrostatic repulsions ensures that the colloidal stability of the microgel suspension can be fully re-established after spray-drying and redispersion. A further degree of control of microgel particle structure may be achieved by additional protein cross-linking with citric acid before or after the heat-triggered microgel formation (Farjami, Madadlou, & Labbafi, 2015), or by forming a coreeshell microgel structure by coating the protein particle with a layer of oppositely charged polysaccharide (Nicolai, 2015). The ability of whey protein microgels to stabilize triglyceride O/W emulsions over a wide range of pH and ionic strength has been recently demonstrated (Destribats, Rouvet, Gehin-Delval, Schmitt, & Binks, 2014).…”

“…It has been explained by Nicolai (2015) that the mechanistic condition for successfully making stable whey protein microgel particles is that the protein's net charge density should lie within a narrow range of 3e5 charge units per molecule. If the charge density is higher, strands are formed; if it is lower, the microgels associate into larger clusters (Nicolai, 2015). Stable whey protein microgels possess a complex hierarchical structure consisting of strands of clusters of aggregated denatured proteins acting as primary building blocks.…”

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

“…Rayner, 2015). Among which, the heating induced whey protein microgels and Pickering emulsion formed thereafter were most frequently cited (Donato, Schmitt, Bovetto, & Rouvet, 2009;Nicolai, 2016;Schmitt, et al, 2009;Destribats, et al, 2014).…”

Self-assembled proteins for food applications: A review

“…WPI is widely used in the food sector due to its high nutritional value and functionality, and low cost (Mohammadian & Madadlou, 2016). The pH and temperature are important factors in the self-assembly of WPI (Nicolai, 2016). According to Nicolai (2016) when whey proteins in aqueous solutions are heated to more than 60 °C, the peptide chain gains mobility.…”