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Rheology of protein-stabilised emulsion gels envisioned as composite networks. 1 -- Comparison of pure droplet gels and protein gels
Marion Roullet, Paul S. Clegg, William J. Frith
Protein-stabilised emulsion gels can be studied in the theoretical framework of colloidal gels, because both protein assemblies and droplets may be considered as soft colloids. The…
Rheology of protein-stabilised emulsion gels envisioned as composite networks. 2 -- Framework for the study of emulsion gels
Marion Roullet, Paul S. Clegg, William J. Frith
The aggregation of protein-stabilised emulsions leads to the formation of emulsion gels. These soft solids are classically envisioned as droplet-filled matrices. Here however, it i…
Viscosity of protein-stabilised emulsions: contributions of components and development of a semi-predictive model
Marion Roullet, Paul S. Clegg, William J. Frith
Protein-stabilised emulsions can be seen as mixtures of unadsorbed proteins and of protein-stabilised droplets. To identify the contributions of these two components to the overall…