Investigation of potato protein-based microgels: From bulk to interface

To implement the use of widely-available plant protein as a sustainable ingredient, potato-protein microgels (PoPM) present a platform to increase protein functionality in their use as foam or emulsion stabilisers. This thesis presents an in-depth analysis of PoPM in comparison to non-microgelled potato protein (PoP) from nanoscale to air-water and oil-water interfaces, both experimentally and in the form of real foams and emulsions.