Temperature cycling stability of pre-heated acidified whey protein-stabilised o/w emulsion gels in relation to the internal surface area of the emulsion

The stability of acidified heated whey protein-based o/w emulsions against partial coalescence upon temperature cycling is investigated as a function of amount of fat, droplet size, and degree of protein denaturation in the emulsion. The data are explained in terms of a simple model that takes into account the average interdroplet distance and the amount of native protein at the interface before cycling as measures for the tendency of the emulsion to partially coalesce.