Formation and functionality of self-assembled whey protein microgels

Whey proteins spontaneously form spherical particles when heated in aqueous solutions at conditions where their net charge density is below a critical value. The particles are microgels consisting of a hydrated crosslinked network of proteins with a diameter between 100 nm and 1 pm. Stable suspensions of these microgels can be formed in a narrow range of conditions when the protein charge density is low enough to induce their formation, but high enough to inhibit further association into larger clusters or macroscopic gels. The formation of microgels and their application to stabilize emulsions and foams; form core-shell particles; form gels; or modify the texture of polysaccharide solutions and gels are reviewed. (C) 2015 Elsevier B.V. All rights reserved.