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Interfacial behavior and stability of ovalbumin/gum arabic complex stabilized W/O/W emulsion: fourth derivative

Fuge Niu1, Chunfang He1, Huabin Liao1

  • 1Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.

Food Chemistry
|March 15, 2026
PubMed

Keywords:
In vitro digestionInterfacial adsorptionStabilityThe fourth derivative spectroscopyW/O/W double emulsions

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Surfactants, named for their behavior at interfaces, positively adsorb at the interfaces of two phases, reducing interfacial tension. Their versatility as emulsifiers, detergents, and foaming agents stems from this ability. Surfactants, often termed amphiphiles, share the property of amphipathy, with molecules having both hydrophilic and hydrophobic portions. The hydrophilic part is called the head, and the hydrophobic part, including an elongated alkyl substituent, forms the tail.Surfactants...
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