Multiscale approach to characterize bulk, surface and foaming behavior of casein micelles as a function of alkalinisation
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- 作者：Jannika Dombrowskia ; jannika.dombrowski@tum.de" class="auth_mail" title="E-mail the corresponding author ; Johannes Dechaua ; Ulrich Kulozika ; b
- 关键词：Casein micelle ; Alkalinisation ; Casein dissociation ; Interfacial dilatational properties ; Foaming properties
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：57
- 期：Complete
- 页码：92-102
- 全文大小：1777 K
文摘
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Structural state of casein micelles significantly depends on pH value.
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Structural modifications were reflected in bulk, interfacial and foaming properties.
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Interfacial dilatational properties correlate with adsorption rate.
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Highest foam stability accompanied by maxima in interfacial dilatational properties.
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Maximum foam stability for most voluminous casein micelles.