The Effects of Caseinate Submicelles and Lecithin on the Thin Film Drainage and Behavior of Commercial Caseinate

Stratification of a Foam Film Formed from a Nonionic Micellar Solution: Experiments and Modeling

“…Since the micelles tend to form a layered structure inside the confined surfaces of the film as the film becomes thinner, the film viscosity increases, resulting in an increasing drainage time for the liquid film. And then, we used the relation between the viscosity and diffusion coefficient (D) which is the Stokes−Einstein equation: 47,48 πμ = D kT d 3 (16) where k is the Boltzmann constant, T is the temperature, μ is the viscosity, and d is the effective diameter of the micelle. However, eq 16 is only valid for the dilute system (i.e., the particle moves independently of all the other particles).…”

“…He suggested the concept of a mica-like sheet-type structure to explain stepwise film thinning. Later, stepwise film thinning (stratification) was discussed by a number of authors with different systems (micelles, − latex particles, − silica particles, , and globular proteins − ). Nikolov et al investigated the stratification for thin liquid films formed from anionic surfactant micellar solutions of sodium dodecyl sulfate (SDS).…”

Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate

“…In general terms, most surfactants competitively displace proteins from the interface (3)(4)(5)(6)(7)(8), while co-operative adsorption can also occur (9,10). Evidence also exists for mixed surfactant-protein structures adsorbed at the interface (11,12).…”

Thin film drainage dynamics of wheat and rye dough liquors and oat batter liquor

“…In food science, the focus of free-standing TF drainage studies has been on isolated proteins such as casein (Marinova et al 1997;Dimitrova, Leal-Calderon, Gurkov and Campbell, 2001;Cascão Pereira, Johansson, Radke and Blanch, 2003;Marinova et al 2014;Chen et al 2017;Chen et al 2018;Obeid et al 2019), bovine serum albumin (Marinova et al 1997;Dimitrova et al 2001;Cascão Pereira et al 2003;Marinova et al 2014;Lin et al 2018), β-lactoglobulin (Dimitrova et al 2001;Basheva, Gurkov, Christov and Campbell, 2006;Novales, 2009, 2010;Gochev, Retzlaff, Exerowa and Miller, 2014;Gochev et al 2020), and whey proteins (Marinova et al 2009). TFs separated by mixed protein-surfactant stabilized A-W interfaces have also been studied (Wilde, Rodriguez niño, Clark and Rodriguez Patino, 1997;Husband and Wilde 1998;Sarker, Wilde and Clark, 1998;Maldonado-Valderrama and Langevin, 2008). Last but not least, Senée, Robillard and Vignes-Adler (1999) have studied the drainage of TFs from Champagnes.…”