Lubrication by plant-based emulsions: Linking oil-water protein-stabilized interfacial mechanical properties to oil droplet lubrication properties.

ABSTRACT: This work investigates how the viscoelasticity of the protein layer at the oil-water interface of emulsion droplets governs the emulsion lubrication behavior. Commercially-available (PPIC) and lab-produced (PPIL) pea protein isolate, and soy protein isolate (SPI), were used to stabilize the emulsions. Whey protein isolate (WPI) served as a reference system. We found that WPI formed stiff, solid-like interfacial layers, and PPIL formed an interface that exhibits high deformability. Both interfaces were strong enough to resist mechanical stresses. In contrast, PPIC and SPI were heavily aggregated in bulk solution, forming much weaker oil-water interfaces, which were disrupted at higher stresses. The emulsion droplets stabilized by WPI or PPIL remained stable under mechanical stress, and the

SUBMITTER: Ji L 

PROVIDER: S-EPMC12753246 | biostudies-literature | 2026

REPOSITORIES: biostudies-literature