@article{ced93c47-e37e-4c7e-8cd6-b1e236e23555,
  abstract     = {{<p>This study investigated the mechanistic effects of β-glucan and cellulose on the microstructure, rheological properties, and digestion behaviour of oil-in-water emulsions stabilised by whey protein (WPC) or rapeseed protein (RP). The WPC emulsions exhibited a monodisperse droplet distribution (D<sub>90</sub> = 2.8 μm), whereas RP emulsions displayed a bimodal distribution with substantially larger droplets (D<sub>90</sub> = 58.1 μm). Rheological analysis showed strong gel behaviour for cellulose-stabilised emulsions (G' &gt; G”, yield stress 42–63 Pa), whereas β-glucan systems exhibited a limited structural reinforcement, resulting in no viscoelasticity in WPC emulsions and only weak viscoelasticity in RP emulsions (G' ≈ 20 Pa). In vitro digestion visualised lipids in fibre-enriched emulsions, attributed to depletion and bridging flocculation with decreased interfacial surface area. These findings demonstrate that the fibre-protein interactions strongly influence the structure and gastrointestinal behaviour of emulsions.</p>}},
  author       = {{Kasprzak, Miroslaw M. and Goderska, Kamila and Kruk, Joanna and Florczuk, Aleksandra and Jamróz, Ewelina and Berski, Wiktor and Załęcki, Michał and Östbring, Karolina and Burnus, Zygmunt and Khachatryan, Karen and Okpala, Charles Odilichukwu R.}},
  issn         = {{0308-8146}},
  keywords     = {{Microfibrillated cellulose; Protein-stabilised emulsions; Rapeseed protein; Β-Glucan}},
  language     = {{eng}},
  month        = {{10}},
  publisher    = {{Elsevier}},
  series       = {{Food Chemistry}},
  title        = {{Mechanistic effects of β-glucan and cellulose on the microstructure, rheology and digestion behaviour of milk fat-in-water emulsions stabilised by whey protein or rapeseed protein}},
  url          = {{http://dx.doi.org/10.1016/j.foodchem.2026.150422}},
  doi          = {{10.1016/j.foodchem.2026.150422}},
  volume       = {{525}},
  year         = {{2026}},
}