Observational analysis reveals structural changes in Pickering emulsions with β-lactoglobulin, indicating stability impacts due to aging and temperature.
β-Lactoglobulin nanoparticles stabilize Pickering emulsions with high oil and particle concentrations. Small angle X-ray scattering reveals aging- and temperature-induced structural changes in emulsions resembling food-grade systems.
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Ravindranathan et al. (2025) studied this question.
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