Are micelles actually at the interface in micellar casein stabilized foam and emulsions?

Research output: Contribution to conferencePoster

Abstract

We investigated the nonlinear rheology and microstructure of oil water (O W) and air water (A W) interfaces stabilized with casein micelle dispersion and its fractions Our results convincingly show that the micelles themselves are not adsorbed at the interfaces For A W interfaces the behavior appears to be dominated by β casein whereas the properties of O W interfaces are dominated by submicelles This study not only discloses the mechanism behind the stabilization of
interfaces with casein preparations, but also provides an approach to study the interfacial behavior of other complex mixtures, such as plant protein extracts, which often contain large protein particles and smaller surface active species
Fractionation
Introduction

Conference

Conference35th EFFoST International Conference 2021
Country/TerritorySwitzerland
CityLausanne
Period1/11/214/11/21
Internet address

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