Determination of the quaternary structural states of bovine casein by small-angle X-ray scattering: Submicellar and micellar forms

Layering of Sodium Caseinate Submicelles in Thin Liquid Films— A New Stability Mechanism for Food Dispersions

“…Effect of Temperature as in caseinate submicelles (11,13,14). Nikolov and Wasan (22) found that the effective volume fraction of nonionic With increasing temperature, the drainage of foam or and anionic micelles was in the 10-20 vol% range when emulsion films containing 2 wt% caseinate accelerated.…”

“…eters are in the 15-20 nm range and the molecular weights are in the 2.5 1 10 5 -3 1 10 5 Da range (11,(13)(14)(15). The An important function of proteins in food emulsions and aggregation process is similar to the micelle formation in foams is that they stabilize these dispersions.…”

Dynamic mechanical properties of suspensions of micellar casein particles

“…Radii between 5 and 10 nm and molar masses between 100 and 500 kg mol −1 have been reported in the literature [6,[12][13][14][15][16][17][18]. Results of neutron scattering studies give a specific volume of the submicelles, v, between 4 × 10 −3 and 5.5 × 10 −3 L g −1 [13].…”

Thermal and Structural Behavior of Milk Fat

“…The low-angle scattering peak shape is related to the morphology and type of the scattering particles (28). For cream, this scattering mainly originates from three different types of particles, fat globules, fat crystals, and casein micelles (30,31). The electron density profiles within each of the particles as well as the difference with that of the surrounding medium should be taken into account, together with the sizes and shapes of the diverse particles and interactions parameters for the calculation of scattered intensities and beam attenuation.…”