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 Lindensubject
animal structuresChromatographyMilk proteinChemistryCaseinEmulsionSodium CaseinateOil water emulsionApplied Microbiology and BiotechnologyCasein micellesMicelleFood Sciencedescription
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.
year | journal | country | edition | language |
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1999-03-01 | International Dairy Journal |