Abstract
Stability of casein micelles in milk for the production of flocculated and gelled products was studied. Colloidal stability was described by calculating the pair potential, containing the essential contributions of brush repulsion, electrostatic repulsion and van der Waals attraction. Results show that steric stabilization generated by a sparse brush was an important stabilizing factor.
| Original language | English |
|---|---|
| Pages (from-to) | 1290-1295 |
| Number of pages | 6 |
| Journal | Journal of Chemical Physics |
| Volume | 117 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 15 Jul 2002 |
| Externally published | Yes |