Thermal fabrication of β-lactoglobulin-based microgels was influenced by ionic strength, pH and reducing agent concentration. β-lactoglobulin/pectin-based microgel fabrication was influenced by ionic strength and anion type. Microparticle systems derived from food-grade materials have potential uses as controlled delivery vehicles, textural modifiers and interfacial stabilizers.

Extracts of both the skin and flesh of garlic prevent norepinephrine induced cardiomyocyte hypertrophy and apoptosis. These effects may be partially due to reduction in oxidative stress, and may be mediated by nitric oxide and hydrogen sulfide.

Interfacial adsorption of β-lactoglobulin-based microgels was influenced by bulk concentration and particle size, with smaller particles adsorbing faster. Microgel-stabilized interfaces were dominantly elastic, and elasticity increased more rapidly when smaller microgels were employed as stabilizers. Interfacial compression increased surface pressure but not elasticity, possibly due to mechanical disruption of inter-particle interactions. Monolayer images showed the presence of small aggregates, suggesting that microgel structure can be disrupted at low interfacial loadings. The ability of β-lactoglobulin microgels to form highly elastic interfacial layers may enable improvements in the colloidal stability of food, pharmaceutical and cosmetic products.