In spray dried emulsions, frequently milk proteins are used as interfacial active components and starch conversion products are added as matrix material at high concentrations. To characterize interfacial properties at the oil/water interface by commonly applied methods, low protein, and carbohydrate concentrations from 1 to 2% are usually analyzed. The impact of a higher concentration of starch conversion products was not investigated so far. Therefore, the formation and rheological properties of β-lactoglobulin (β-LG) stabilized films at the oil/water interface were investigated via short and long-time adsorption behavior using pendant drop tensiometry as well as dilatational and interfacial shear rheology. Suitability of the applied methods to the chosen samples with higher concentrations >1–2% was verified by calculation of selected key numbers like capillary number and by detailed reviewing of the results which is summarized further on as key indicators. It is hypothesized, that the increase in concentration via presence of starch conversion products will delay interfacial stabilization as a result of increased bulk viscosity with decreasing degree of degradation (dextrose equivalent) of the starch. Furthermore, this increase in concentration leads to more stable interfacial films due to thermodynamic incompatibility effects between protein and starch conversion products which results in increases of local protein concentration. Key indicators proved a general suitability of applied methods for the evaluation of the investigated samples. Moreover, results showed an increase in interfacial film stability and elastic properties alongside a decreased interfacial tension if starch conversion products were present in a high concentration.

在喷雾干燥的乳液中，经常使用乳蛋白作为界面活性成分，并以高浓度将淀粉转化产物作为基质材料添加。为了通过常用方法表征油/水界面的界面特性，通常分析蛋白质含量低至1％至2％的低蛋白和碳水化合物。迄今为止，尚未研究更高浓度的淀粉转化产物的影响。因此，使用悬滴法和膨胀和界面剪切流变学，通过短期和长期吸附行为研究了油/水界面处β-乳球蛋白（β-LG）稳定膜的形成和流变特性。所应用方法对所选浓度较高的样品的适用性> 通过计算选定的关键数字（如毛细管数）并通过对结果进行详细审查，可以验证1-2％，并将其进一步总结为关键指标。据推测，由于淀粉转化产物的存在而引起的浓度增加将延迟界面稳定性，这是由于随着淀粉降解程度（右旋糖当量）的降低而增加的本体粘度的结果。此外，由于蛋白质和淀粉转化产物之间的热力学不相容性作用，浓度的这种增加导致界面膜更稳定，这导致局部蛋白质浓度的增加。关键指标证明了所采用方法普遍适用于评估被调查样品。此外，