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

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.

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Bibliographic Details
Published inInternational dairy journal Vol. 9; no. 3; pp. 411 - 412
Main Authors Courthaudon, Jean-Luc, Girardet, Jean-Michel, Campagne, Sabine, Rouhier, Louis-Marie, Campagna, Sylvie, Linden, Guy, Lorient, Denis
Format Journal Article Conference Proceeding
LanguageEnglish
Published Oxford Elsevier Ltd 01.03.1999
Elsevier Science
Subjects
Biological and medical sciences
CASEIN
CASEINA
CASEINATE
CASEINATES
CASEINATOS
CASEINE
EMULSIFICACION
EMULSIFICATION
EMULSIFYING
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
SODIO
SODIUM
SURFACE ACTIVE AGENTS
SURFACTANT
SURFACTANTES
Caseinate
Milk protein
Casein
Stabilizer agent
Oil water emulsion
Emulsifying power
Supramolecular structure
Micelle
Sodium compound
Hydrocolloid
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Summary: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.
Bibliography:Q02
2000000796
ISSN:0958-6946
1879-0143
DOI:10.1016/S0958-6946(99)00111-9