Oil–water interfacial behaviour of different caseins and stability of emulsions: Effect of micelle content and caseins concentrations

This study aimed to investigate the interfacial behaviour of caseins in different micelle content and its effect on the stability of emulsions, including micellar casein concentrate (MCN), calcium caseinate (CaC) and sodium caseinate (NaC). Results revealed that at high protein concentrations (0.5 %...

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Bibliografische gegevens

Hoofdauteurs:	Guosen Yan, Yang Li, Shiran Wang, Yan Li, Liebing Zhang, Jianguo Yan, Yanfang Sun
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	Elsevier 2024-10-01
Reeks:	Food Chemistry: X
Onderwerpen:	Casein Adsorption kinetics Micelle content Emulsion stability
Online toegang:	http://www.sciencedirect.com/science/article/pii/S2590157524006722
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