Physico-chemical properties and stability of lipid droplet-stabilised emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatū, New Zealand

It is known that the structure of the interfacial layer impacts the stability and the function of emulsions. Hierarchical emulsions, known as droplet-stabilized emulsions (DSEs), were made from nano-sized primary oil droplets that coated with protein particles for potentially advanced functionality. In this study, the primary droplets were made of either rigid (whey protein microgel, WPM) or soft protein (Ca²⁺-cross-linked caseinate, Ca-CAS) particles. The structure of the protein particles and primary droplets in solution and at the oil-water interface were characterised; the oil exchange process between the surface and core oil droplets were examined, using light scattering, microscopy, small angle scattering, ultra-small angle scattering techniques, etc. The emulsification capacity of the primary emulsion has been shown to be improved by using soft and flexible protein particles, resulting in small droplet sizes and smooth interfacial layers of the DSE. The droplet-stabilised interfacial layer has been shown to provide DSE a good stability against coalescence during gastric enzymatic hydrolysis, long-term storage, and heating, as well as improved functionalities in the rate of the lipolysis during simulated intestinal digestion and the rheological properties at high oil content. Overall, this research provided new information on DSE physical-chemical properties and stability as affected by the structure of emulsifiers (protein particles and the subsequent primary droplets), digestion destabilisation, pH, storage time and temperature. The outcomes have potential for designing functional foods with improved active compound delivery and mechanical strength