Search results for "Oil water emulsion"

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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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