preparation of stable water in water pickering emulsions by nanostructured protein-peg conjugates

Here, protein-methoxy polyethylene glycol conjugate was prepared aim to for the investigation of the stability of water in water pickering emulsions# the solutions of dextran and poly (ethylene glycol) in water were mixed to form immiscible two phases systems# protein particles were produced by conjugating methoxy poly (ethylene glycol) and whey protein in controlled conditions# the structure of the emulsions was visualized with confocal laser scanning microscopy (clsm)# it is shown that contrary to native proteins, protein particles adsorb at the interface and can form a monolayer that inhibits fusion of emulsion droplets# in this way, water in water emulsions could be stabilized for an hour and a half#