1998/11/01 by Douglas G. Dalgleish · 165 citations
Agricultural and Biological Sciences · Chemistry · Materials Science · #Proteins in Food Systems #Surfactants and Colloidal Systems #Pickering emulsions and particle stabilization #Colloid #Micelle #Casein #Chemistry #Chemical engineering #Chromatography #Food science #Organic chemistry #Aqueous solution
paper · pdf · doi:10.3168/jds.s0022-0302(98)75865-5
published in Journal of Dairy Science 81(11), 3013-3018 (Elsevier BV)
openalex publication_date 1998/11/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/04
The interactive behavior of bovine casein micelles during processing depends on the structure of the micellar surface. Although some gross features are known, such as that the surface is covered by "hairs" of the macropeptide of k-casein, the details of the surface topology are lacking because of the apparent complexity of the micellar structure or a general lack of understanding of it. It is instructive to attempt to understand the micellar surface by comparing it with some better characterized colloidal systems, such as emulsion droplets or polystyrene latex particles, the surfaces of which are covered by monolayers of adsorbed proteins, either single types or as mixtures. This paper describes such a comparison, combining information from micellar studies and models.