Concepedia

Casein Emulsifying Properties

Casein Emulsifying Properties is a functional property of casein proteins that refers to their ability to stabilize oil-in-water emulsions through the adsorption at the lipid-water interface, forming a viscoelastic interfacial film that prevents coalescence and maintains emulsion integrity.

110

Publications

5.6K

Citations

397

Authors

136

Institutions

Publications per year

2017–2026

35

Parents

Publications

110

Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin

J.M. Chobert, C. Bertrand-Harb, Marie Georgette Nicolas · Journal of Agricultural and Food Chemistry · 1988 · 295 citations · Full text

, , +17

Stability to Oxidation of Spray‐Dried Fish Oil Powder Microencapsulated Using Milk Ingredients

M. K. Keogh, Brendan T. O’Kennedy, James Floyd Kelly et al. · Journal of Food Science · 2001 · 205 citations

, , +17

Enzymatic Hydrolysis of Casein: Effect of Degree of Hydrolysis on Antigenicity and Physical Properties

Mohamed I. Mahmoud, William Malone, Christopher T. Cordle · Journal of Food Science · 1992 · 195 citations

, , +14

Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution

Cecilio Carrera Sánchez, J PATINO · Food Hydrocolloids · 2004 · 178 citations

, , +14

Dairy glycoconjugate emulsifiers: casein–maltodextrins

R Shepherd · Food Hydrocolloids · 2000 · 171 citations

, , +14

1–5 of 110

Authors

397

  1. SK
    Shuichi Kaminogawa

    The University of Tokyo, Japan

    6 publications · 158 citations

    6

    h-index

  2. KY
    Kunio YAMAUCHI

    The University of Tokyo, Japan

    6 publications · 158 citations

    6

    h-index

  3. MS
    Makoto Shimizu

    The University of Tokyo, Japan

    6 publications · 158 citations

    6

    h-index

  4. SW
    Soo Won Lee

    The University of Tokyo, Japan

    4 publications · 92 citations

    4

    h-index

  5. CB
    C. Bertrand-Harb

    Institut National de la Recherche Agronomique, Morocco

    4 publications · 353 citations

    4

    h-index

1–5 of 397

Institutions

136

  1. University College Cork

    Cork, Ireland

    4 h-index

    10 publications

    484 citations

  2. Northeast Agricultural University

    Harbin, China

    4 h-index

    10 publications

    209 citations

  3. University of Tennessee at Knoxville

    Knoxville, United States

    4 h-index

    9 publications

    242 citations

  4. University of Guelph

    Guelph, Canada

    4 h-index

    7 publications

    438 citations

  5. University of Leeds

    Leeds, United Kingdom

    4 h-index

    5 publications

    352 citations

  6. Institut National de la Recherche Agronomique

    Rabat, Morocco

    3 h-index

    10 publications

    232 citations

  7. Centre National de la Recherche Scientifique

    Paris, France

    3 h-index

    5 publications

    249 citations

  8. South China University of Technology

    Guangzhou, China

    3 h-index

    16 publications

    1.1K citations

1–8 of 136

Venues

  1. Food Hydrocolloids

    23 publications · 1.4K citations

    20

    h-index

  2. Journal of Food Science

    JFS · 10 publications · 649 citations

    10

    h-index

  3. Journal of Agricultural and Food Chemistry

    8 publications · 736 citations

    8

    h-index

  4. Food Chemistry

    6 publications · 252 citations

    6

    h-index

  5. International Dairy Journal

    6 publications · 246 citations

    6

    h-index

1–5