Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions

•Microfluidics enables analysis of droplet coalescence in real time.•Lesser mealworm protein stabilizes emulsions like whey protein at short time-scales.•Coalescence increases with low protein, high oil, acidic pH, and short adsorption.•Dimer formation was predominant during droplet coalescence.