0000000000676293
AUTHOR
Jean-luc Courthaudon
Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate
Emulsions prepared using casein micelles and sodium caseinate as the emulsifying agent are compared. It is found that the ultrastructure of the casein proteins influences the properties of the emulsion.
Influence of Formulation and Structure of an Oil-in-Water Emulsion on Flavor Release
International audience