First study on tribology of water-in-water emuslions published in Food Hydrocolloids by Kwan Mo-You
First study on tribology of water-in-water (W/W) emulsions has been published in Food Hydrocolloids (Volume 134) by Kwan Mo-You (PhD Student, ERC LubSat Project). The W/W emulsions were prepared from mixtures of gelatinized corn starch and Îș-carrageenan in the two-phase regime and whey protein microgel particles (WPM) were used to design Pickering-like emulsions. Results show how presence of these proteinaceous microgels at the water-water interface can alter lubricity of W/W droplets. This offers a new route to design aqueous lubricants with tailored lubrication performance. Check out this Open Access paper here: https://doi.org/10.1016/j.foodhyd.2022.108009