Natural emulsifier assisted lubricity of the colloidal system: effect of natural emulsifier concentration

2021 ◽  
pp. 116900
Author(s):  
Ajay Pratap Singh Lodhi ◽  
Deepak Kumar
Author(s):  
Robert J. Carroll ◽  
Marvin P. Thompson ◽  
Harold M. Farrell

Milk is an unusually stable colloidal system; the stability of this system is due primarily to the formation of micelles by the major milk proteins, the caseins. Numerous models for the structure of casein micelles have been proposed; these models have been formulated on the basis of in vitro studies. Synthetic casein micelles (i.e., those formed by mixing the purified αsl- and k-caseins with Ca2+ in appropriate ratios) are dissimilar to those from freshly-drawn milks in (i) size distribution, (ii) ratio of Ca/P, and (iii) solvation (g. water/g. protein). Evidently, in vivo organization of the caseins into the micellar form occurs in-a manner which is not identical to the in vitro mode of formation.


2021 ◽  
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pp. 115096
Author(s):  
Niki Pandya ◽  
Gajendra Rajput ◽  
Devi Sirisha Janni ◽  
Gayathri Subramanyam ◽  
Debes Ray ◽  
...  

2010 ◽  
Vol 92 (4) ◽  
pp. 40007 ◽  
Author(s):  
K. Lichtner ◽  
S. H. L. Klapp
Keyword(s):  

2020 ◽  
Vol 40 (10) ◽  
pp. 3663-3672 ◽  
Author(s):  
T.B. Bekker ◽  
K.D. Litasov ◽  
A.F. Shatskiy ◽  
N.E. Sagatov ◽  
P.G. Krinitsin ◽  
...  

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Vol 50 (4) ◽  
pp. 730-738 ◽  
Author(s):  
S. Hui ◽  
T.K. Chaki ◽  
S. Chattopadhyay

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