Salt stability of casein emulsions
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference29 articles.
1. Neutron reflectivity of adsorbed β-casein and β-lactoglobulin at the air/water interface
2. An improved high-pressure homogenizer for making fine emulsions on a small scale
3. Influence of Protein Interfacial Composition on Salt Stability of Mixed Casein Emulsions
4. Competitive adsorption of lecithin and .beta.-casein in oil-in-water emulsions
5. Conformations and structures of milk proteins adsorbed to oil-water interfaces
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