6533b82bfe1ef96bd128d5c7

RESEARCH PRODUCT

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

Denis LorientJean-michel GirardetSabine CampagneSylvie CampagnaLouis-marie RouhierJean-luc CourthaudonGuy Linden

subject

animal structuresChromatographyMilk proteinChemistryCaseinEmulsionSodium CaseinateOil water emulsionApplied Microbiology and BiotechnologyCasein micellesMicelleFood Science

description

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.

https://doi.org/10.1016/s0958-6946(99)00111-9