Isochoric freezing': Ambitions and reality

The Pickering stabilizing capacity of Grass pea protein isolate (GPPI) was investigated as a function of cold plasma treatments (9.4 and 18.6 kVpp, 300 or 600 s) and particle concentrations (25, 50, and 75 mg/mL). Plasma-treated Grass pea protein (GPPIPT) particles had a lower contact angle with oil, and an ability to form smaller oil droplets than GPPI particle, indicating that cold plasma treatment improved their interfacial properties. GPPIPT-stabilized emulsions were more flocculated and effective at reducing oil droplet coalescence than GPPI particles. GPPIPT-300s18.6-stabilized emulsion had the best coalescence stability, with a uniform and denser steric barrier on the surface of droplets, as confirmed by CLSM images. GPPIPT-600s18.6-stabilized emulsion showed greater creaming stability at high particle concentrations, which was linked to smaller droplet sizes and formed a complex microstructure for the emulsion. This study provides a new method to improve Pickering stabilizing capacity of proteins through cold plasma treatment.