Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate

International Dairy Journal - Tập 9 - Trang 411-412 - 1999
Jean-Luc Courthaudon1, Jean-Michel Girardet2, Sabine Campagne1, Louis-Marie Rouhier1, Sylvie Campagna2, Guy Linden2, Denis Lorient1
1Laboratoire de Biochimie, Physico-chimie et Propriétés Sensorielles des Aliments, ENSBANA, Université de Bourgogne, 1, Esplanade Erasme, 21000 Dijon, France
2Laboratoire des BioSciences de l'Aliment, Unité associée INRA, Université Henri Poincaré-Nancy 1, B.P. 239, 54506 Vandœuvre-lès-Nancy Cedex, France

Tài liệu tham khảo

Dickinson, 1989, Surface and emulsifying properties of caseins, Journal of Dairy Research, 56, 471, 10.1017/S0022029900028958 Gaonkar, 1989, Interfacial tensions of vegetable oil/water systems, Journal of the American Oil Chemists Society, 66, 1090, 10.1007/BF02670090 Haque, 1988, Emulsifying properties of food proteins, Journal of Food Science, 53, 1107, 10.1111/j.1365-2621.1988.tb13540.x Jenness, 1962, Preparation and properties of a salt solution which simulates milk ultrafiltrate, Netherlands Milk and Dairy Journal, 16, 153
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Thông tin xuất bản

International Dairy Journal

Tập 9

411-412

Thông tin tác giả