Properties of whey protein concentrate stabilised emulsions were modified by protein and emulsion heat treatment (60–90 °C). All liquid emulsions were flocculated and the particle sizes showed bimodal size distributions. The state and surface properties of proteins and coexisting protein/aggregates in the system strongly determined the stability of heat‐modified whey protein concentrate stabilised emulsions. The whey protein particles of 122–342 nm that formed on protein heating enhanced the stability of highly concentrated emulsions. These particles stabilised protein‐heated emulsions in the way that is typical for Pickering emulsions. The emulsions heated at 80 and 90 °C gelled due to the aggregation of the protein‐coated oil droplets.

中文翻译：

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乳清蛋白分散体或乳液的热处理影响水包油型乳液的稳定性

乳清蛋白浓缩稳定乳剂的性质通过蛋白和乳剂热处理（60–90°C）进行了改性。将所有液体乳液絮凝，并且粒度显示出双峰粒度分布。蛋白质和共存蛋白质/聚集体在系统中的状态和表面性质强烈决定了热改性乳清蛋白浓缩物稳定的乳液的稳定性。通过蛋白质加热形成的122–342 nm的乳清蛋白颗粒增强了高浓缩乳剂的稳定性。这些颗粒以Pickering乳液的典型方式稳定了蛋白质加热的乳液。由于涂有蛋白质的油滴的聚集，在80和90°C下加热的乳液发生胶凝。