Data: Enhanced thermal stability of potato protein-pectin emulsions: Synergistic effects of bulk and interfacial properties

This dataset contains raw and processed experimental data on the bulk rheology, interfacial properties, and the stability of emulsions stabilized by of protease inhibitor-rich potato protein isolate (POPI-300) in the presence of pectin. The data are organized into six folders: Article, POPI-Pectin characterization, Bulk properties, Oil-water interface, Emulsion stability, and Surface hydrophobicity. Each folder includes Excel files with raw measurements and processed data. Origin project files used for data visualization and figure preparation are also included.
Data collection was performed using multiple analytical techniques. POPI-Pectin characterization measurements included zata potential and particle size analysis using the Zetasizer Ultra. Bulk viscosity was measured using an Anton Paar Rheometer MCR 702. Interfacial adsorption kinetics and interfacial rheology were measured using the TRACKER™ Automatic Drop Tensiometer (ADT) and Dilatational Interfacial Rheometer (Teclis, Civrieux-d’Azergues, France). Droplet size distribution of oil-in-water emulsion was measured using Mastersizer 3000. Experimental conditions include different protein-pectin ratio (1:0, 10:1, 5:1, 2:1, 1:1, and 0:1) and heat-treatment temperatures (20 ‒ 95 °C). POPI surface hydrophobicity before and after heated were measured using the Shimadzu RF6000 Fluorimeter. More details are described in the associated article "Enhanced thermal stability of potato protein-pectin emulsions: Synergistic effects of bulk and interfacial properties".