Investigating the Interfacial Structure of Potato Protein Microgels at the Air–Water Interface

This study investigates the role of size and deformability of potato protein microgels in influencing their interfacial performance at the air–water interface. Microgels produced via a top-down method were studied across different length scales, focusing on the air–water interface. Techniques included internal structure analysis via small-angle X-ray scattering (SAXS), particle deformability and moduli studies using atomic force microscopy (AFM), and compression and deposition of Langmuir–Blodgett monolayers. It was found that microgels have the capacity to reach a jammed interfacial state similar to that of nongelled potato protein, however, compression may be required to promote their intermolecular interactions. Despite this, thicker microgel-laden interfacial layers may have greater capacity to promote steric hindrance and aid stability within foams and emulsions.