Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

The aim of this study was to design and characterize aqueous foams stabilized by egg white protein microgels (EWPM) and compare their stability with conventional foams stabilized by egg white protein (EWP). Sub-micron sized EWPM (hydrodynamic diameter = 359 ± 21 nm) were designed using a top-down approach involving the formation of a thermally-crosslinked egg white protein hydrogel (90 °C/30 min, pH 7.0) followed by controlled shearing using jet...