Rheology of protein-stabilised emulsion gels envisioned as composite networks. 2 - Framework for the study of emulsion gels

Abstract Hypothesis The aggregation of protein-stabilised emulsions leads to the formation emulsion gels. These soft solids may be envisioned as droplet-filled matrices. Here however, it is assumed that protein-coated sub-micron droplets contribute network in a similar way proteins. Emulsion gels are thus composite networks made proteins and droplets. Experiments with wide range composition prepared their viscoelasticity frequency dependence measured. Their rheological behaviours then analysed compared properties pure presented first part this study. Findings When concentrations protein expressed an effective volume fraction, behaviour shown depend mostly on total while gel indicates its level similarity either droplet or results help form emerging picture intermediate between This justifies posteriori hypothesis networks, opens road for formulation fine-tuned rheology.