0000000000676293

AUTHOR

Jean-luc Courthaudon

showing 2 related works from this author

Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate

1999

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.

animal structuresChromatographyMilk proteinChemistryCaseinEmulsionSodium CaseinateOil water emulsionApplied Microbiology and BiotechnologyCasein micellesMicelleFood ScienceInternational Dairy Journal
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Influence of Formulation and Structure of an Oil-in-Water Emulsion on Flavor Release

1999

International audience

STRUCTUREChemistry[SDV]Life Sciences [q-bio]010401 analytical chemistry04 agricultural and veterinary sciences040401 food science01 natural sciences0104 chemical sciences[SDV] Life Sciences [q-bio]Oil in water0404 agricultural biotechnologyChemical engineeringEmulsionComputingMilieux_MISCELLANEOUSFlavor
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