Interfacial rheology and morphology of casein and non-starch polysaccharides mixed layers at oil/water interface

This work aims to determine the importance of the interfacial attributes on the emulsion stability of casein and five different non-starch polysaccharides (NSPs) and to compare the interfacial rheological properties at the O/W interface. Various interfacial properties of the layers were determined as well as the bulk rheological properties and morphological structures of emulsions. The results of steady interfacial viscosity pointed out that the interfacial film formed by the reaction between casein and lemon fiber had the highest mechanical strength. The molecules of the samples prepared with all other NSPs, except for the emulsions prepared with lemon fiber, were rapidly dispersed and absorbed at the O/W interface, and their Gi′ and Gi″ remained nearly constant throughout the test. As a result, it was found that the layers showed non-negligible influences on the interfacial behavior, the amount of NSPs adsorbed at the interface, and the viscoelasticity of the interfacial layers.