Tannic acid-crosslinking of whey protein isolate (WPI) microgels produces soft particles that can physically stabilize food emulsions. Here, these particles were used to investigate their compression at the air-water ...

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is ...

Negatively charged poly(N-isopropylacrylamide-co-methacrylic acid) (P(NIPAm-co-MAA)) microgels undergo size changes in response to changes in temperature and pH. Complexation of these microgels with positively charged ...

Whey protein aggregates (WPAg) were designed from whey protein concentrate suspensions adjusting thermal treatment conditions to prepare microgel-stabilized emulsions. The response surface methodology (RSM) was used to ...

Using a thermodynamic theory, we present a systematic study of the behavior of microgels of N-isopropylacrylamide (NIPAm) and methacrylic acid (MAA) copolymers as a function of the temperature, pH, and salt concentration. ...

Microgels absorb and retain high amounts of solvents, especially water. Because of their size, and association, the release kinetics of active molecules from microgels is easier to control than in hydrogels. Collagen I is ...