Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions

Protein-stabilized high internal phase emulsions (HIPEs) have gained considerable attention in diverse fields. This study addressed a versatile strategy for producing HIPEs that are directly stabilized by animal-source proteins, at which flow transition from turbulent to laminar was observed during emulsification. It is suggested the dissipation of kinetic energy attributed droplet deformation, triggered close-packing threshold volume. Such droplets considered self-organized structures and related interfacial properties proteins. The rheological measurements proved solid-like behavior protein-stabilized wide range frequencies, depending on size final droplets. Meanwhile, such also exhibited excellent thixotropic thermal stabilities, could be applied development functional food materials. In conclusion, this new finding expected pave technological way pilot-scale production HIPEs.