Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid

Protein nanofibrils have recently shown unique properties preparing emulsions, with the stability improved after fibrillation of glycated proteins. The objective present study was to physical and chemical emulsions prepared different flexibility. Increasing ethanol level during heating aqueous whey protein isolate (WPI) solutions at pH 2.0 85 °C increased amount semiflexible highly flexible worm-like nanofibrils, which further for WPI lactose (gWPI). abundance hydrophobicity facilitated adsorption packing gWPI on oil droplets, which, together nanofibril thermal stability, conjugated linolenic acid (CLA) than corresponding emulsions. also oxidative CLA in findings suggest tunable material may be significant functional foods applications.