Diffusing Wave Spectroscopy Study of the Colloidal Interactions Occurring between Casein Micelles and Emulsion Droplets: Comparison to Hard-Sphere Behavior-Reference-Cited by-同舟云学术

Diffusing Wave Spectroscopy Study of the Colloidal Interactions Occurring between Casein Micelles and Emulsion Droplets: Comparison to Hard-Sphere Behavior

Published:2008-03-07 Issue:8 Volume:24 Page:3794-3800
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Gaygadzhiev Zafir¹,Corredig Milena¹,Alexander Marcela¹

Affiliation:

1. Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la703265c

Reference39 articles.

1. Structure and Stability of Bovine Casein Micelles

2. Casein micelle structure: Models and muddles

3. Casein Micelles as Colloids: Surface Structures and Stabilities

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