Phospholipids Disrupt Protein Networks at the Oil/Water Interface
February 16, 2026
Neutron spin echo enabled observing the protein motion at the surface of the oil droplets on length scales of nanometers, represented as an effective diffusion.
Scientific Achievement
The head group of phospholipids strongly affects the interfacial structure and rheology of β-lactoglobulin-stabilized emulsions.
The elastic protein layer at the interface is disrupted by phospholipids.
Significance and Impact
The interfacial dynamics remains unaffected, while the structure and rheology are interdependent. These results provide insights for the food, cosmetics and drug delivery applications.
Research Details
- Characterized protein stabilized emulsions in the presence of phospholipids using conventional techniques (tensiometry and interfacial rheology) and advanced scattering tools (SANS and neutron spin echo).
”Phospholipids disrupt the interfacial network of proteins at the oil/water interface,” Journal of Colloid and Interface Science 703(1) (2026)
139095
https://doi.org/10.1016/j.jcis.2025.139095
