Almond protein as Pickering emulsion stabilizer: Impact of microgel fabrication method and pH on emulsion stability

We evaluated the ability of almond proteins to produce Pickering emulsions (EM) stabilized by microgels (MG) fabricated by three different methods (heat treatment-HT, crosslinking with transglutaminase-TG or calcium-CA), at two pH levels (pH 3 or 7). Compared to pH 7, acidic pH significantly denatured almond proteins (ellipticity ~0 mdeg), decreased absolute zeta potential values (10.5 to 18.6 mV at pH 3 and - 24.6 to -32.6 mV at pH 7), and free thiol content (114.64-131.60 μmol SH/g protein at pH 3 and 129.46-148.17 μmol SH/g protein at pH 7 - except in CA-crosslinked microgels, p > 0.05). These changes led to larger microgel sizes (D