Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

The aim of this study was to design plant protein-based microgel particles to create Pickering emulsions (20 wt% sunflower oil, 0.05–1.0 wt% protein) and investigate the role of electrostatic interactions on colloidal behaviour of such emulsions. Pea protein microgels (PPM) were designed using a facile top-down approach of heat-set protein gel formation followed by controlled shearing. The aqueous dispersion of PPM had hydrodynamic diameters...