Such a higher interfacial coverage might be the case when
most charges are neutralized in the presence of sufficient calcium.
The increased affinity of the protein for the interface resulted in
less protein present in the centre of the droplet and the formation
of a concentration gradient. During heating, hollow centres may
form. Furthermore, whey protein gels containing such levels of calcium
show decreased gel strength and brittle
and this would result in a reduced ability to maintain their structure
during washing and redispersion. These results are fully in
aligned with previous work carried out in gelling
water in oil emulsions of which the water phase contained 12%
whey protein. The resulting protein particles consisted of a dense
thick interfacial shell and a weak protein network in the centre