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

Effect of Partially Hydrolyzed Guar Gum (PHGG) on the Bioaccessibility of Fat and Cholesterol

“…Protein can adsorb to the surface of the fat droplets and thus prevent the droplets from approaching each other and from flocculating. 15) At pH 4.5, the PHGG appears to have a stabilizing effect, possibly due to the increased viscosity with PHGG or interactions between PHGG and the protein. At pH 2, the protein forms a thicker layer of sediment and, after the addition of pepsin, it is digested into small peptides.…”

Stability of Liquid Films Containing Monodisperse Colloidal Particles

“…in the continuous phase (5,7,11,12). In general, the effective particle volume fraction and size distribution are among the key factors that determine many features of the thin films between droplets or bubbles (13).…”

Soybean-based Surfactants and Their Applications

“…In the case of R-004, however, it was found that the CMC or CAC determined by the surface tension method may not accurately represent the concentration at which aggregation starts. The formation of sub-micelles has also been reported in casein [Koczo et al, 1996], SC3 hydrophobin [Corvis et al, 2006] and low molecular weight versus such as SDS [Cui et al, 2008]. In these cases, the CMC obtained from the adsorption isotherm may correspond to saturation of the interface.…”