Lupin protein-proanthocyanidins complexes as multifunctional emulsifiers for next-generation high internal phase emulsions

No interviews, surveys, or bibliographic surveys were used as primary sources; all data originate from laboratory experiments. The dataset was structured through systematic organization, standardization, consistency checks, and compilation of all information required for the reproducibility of the experiments. This dataset also contains the results of the characterization of lupin protein and lupin protein–grape seed extract (GSE) complexes used to stabilize high internal phase emulsions.

Here you will find results from zeta potential measurements. New results will be added as the research project progresses. Samples are labeled as LP (lupin protein) and LP-GSE (lupin protein–grape seed extract complexes), tested at different NaCl concentrations (0–200 mM) or pH values (3.5–6.5).

For example, the sample named LP_100 mM refers to a lupin protein dispersion containing 100 mM NaCl, whereas LP-GSE_pH3.5 refers to a lupin protein–grape seed extract complex dispersion prepared at pH 3.5.