Rheological characterization of novel β-sitosterol-loaded O/W Pickering emulsions stabilized by edible insects protein/chitosan complex coacervates

The document presents the oscillatory character of β-sitosterol-loaded O/W Pickering emulsions stabilized by edible insect protein/chitosan complex coacervates. To obtain them, edible insect protein concentrates (T. molitor, A. domesticus, and L. migratoria) as well as three fractions of low- (L), medium- (M), and high- (H) molecular weight chitosan were used. The O/W Pickering emulsions were prepared using an oil-to-water ratio of 20:80 and 1% Pickering stabilizer content, followed by sonication. The behavior of liquids under shear forces is one of the fundamental and key characteristics describing the behavior and stability of newly formed Pickering emulsions.