Are micelles actually at the interface in micellar casein stabilized foam and emulsions?

Coalescence in protein stabilized emulsions

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Protein-Stabilized Emulsions and Whipped Emulsions: Aggregation and Rheological Aspects

By exploiting the combined gelling and stabilizing properties of the milk protein casein, creamy foam structures can be made by whipping air into a matrix of flocculated protein-coated emulsion droplets. Acidified sodium caseinate-stabilized emulsions based on liquid triglyceride oil give rise to elastic foams of low rigidity and high apparent fracture strain. Replacing all-liquid droplets with...

Particle-interface interaction across a nonpolar medium in relation to the production of particle-stabilized emulsions.

Quantitative theory of the particle-interface interaction across a nonpolar medium is developed. We consider a spherical dielectric particle (phase 1), which is immersed in a nonpolar medium (phase 2), near its boundary with a third dielectric medium (phase 3). The interaction originates from electric charges at the particle surface (e.g., the surface of a silica particle immersed in oil). The ...

Casein micelles and their internal structure.

The internal structure of casein micelles was studied by calculating the small-angle neutron and X-ray scattering and static light scattering spectrum (SANS, SAXS, SLS) as a function of the scattering contrast and composition. We predicted experimental SANS, SAXS, SLS spectra self consistently using independently determined parameters for composition size, polydispersity, density and voluminosi...