Structure and rheological properties of oil-water and air-water interfaces stabilized with micellar casein isolate and whey protein isolate mixtures
The mechanical properties of oil-water (O–W) and air-water (A-W) interfaces stabilized with mixtures of micellar casein isolate and whey protein isolate at different ratios were investigated by large-amplitude oscillatory dilatational rheology (LAOD). The composition of the layer of proteins adsorbe...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2022
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |