Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels

This study aimed to investigate the microstructural, tribological and rheological properties of water-in-water (W/W) emulsion droplets with or without stabilization by proteinaceous microgel particles. The W/W emulsions were prepared from mixtures gelatinized corn starch (GS) κ -carrageenan ( C) in two-phase regime when particle-stabilized whey protein particles (WPM) used. shear thinning liquids. viscosity values higher than corresponding weight average values, calculated on individual samples irrespective rates. Tribological results revealed that frictional formed 1.0 wt% GS + 0.1 w% C dominated alone mixed hydrodynamic regimes, even though played an essential role decreasing friction coefficient μ ) boundary regime. Unlike solutions C, containing concentrations biopolymers (3.0 0.3 decreased probably due water becoming entrained forming a hydration film contact region. In case WPM, confocal cryo-scanning electron microscopy confirmed presence WPM at interface hence Pickering-like stabilization. WPM-stabilized showed apparent (than those WPM) lower regimes. Stabilization via therefore seems be useful tool improve lubrication performance such systems. • Water-in-water was designed using C). Whey used stabilize droplets. W–W observed across length scales. enhanced WPM. improved lubricity