Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants
In this study, the interfacial composition of protein-stabilized emulsions was manipulated by
adding a small molecule surfactant to induce displacement of the adsorbed protein. The rate …
adding a small molecule surfactant to induce displacement of the adsorbed protein. The rate …