Key points are not available for this paper at this time.
This study aimed to investigate the interfacial behaviour of caseins in different micelle content and its effect on the stability of emulsions, including micellar casein concentrate (MCN), calcium caseinate (CaC) and sodium caseinate (NaC). Results revealed that at high protein concentrations (0.5 %-2.5 %), MCN, CaC and NaC exhibited similar interfacial behaviour as well as unfolding rate constants (
Yan et al. (Tue,) studied this question.