Turbulence-dependent reversible liquid-gel transition of micellar casein-stabilised emulsions

Abstract

Gel-like emulsions formed with colloidal particles have attracted great attention in various research fields, with studies on food applications surging in an effort to discover new food-grade particle stabilisers that can replace chemical emulsifiers and stabilisers. Turbulence-induced emulsion gels (TIEGs) have recently been reported as a novel means of producing stable gel-like food emulsions. Here we investigate the ability to alternate between liquid and gel-like textures for emulsions stabilised by bovine casein micelles. We describe a reversible emulsion textural transition between free-flowing liquids and semi-solid gels, controlled solely by the application of rotor-stator mixing and..