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

  • Published:2022-08 Issue: Volume:129 Page:107610
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Zhou XilongORCID,Yang JackORCID,Sala Guido,Sagis Leonard M.C.ORCID

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

1. Stabilization/destabilization of dairy foams;Anderson,1987

2. Compression/expansion rheology of oil/water interfaces with adsorbed proteins;Benjamins;Comparison with the air/water surface,2006

3. Observations on the air-serum interface of milk foams;Brooker;Food Structure,1985

4. Functional milk proteins production and utilization: Casein-based ingredients;Carr,2016

5. Particle size determines foam stability of casein micelle dispersions;Chen;International Dairy Journal,2016
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