Different casein preparations are used for stabilizing emulsions and foams. For systems made with aqueous micellar dispersions, the molecular colloidal mechanisms responsible stabilization of oil-water air-water interfaces have not been conclusively ascertained. Whether micelles themselves, small aggregates, or individual molecules at interface is still an open question. Understanding these imp...

Abstract Casein as the major protein of milk is a promising source for biopolymer fibers. Current casein-based fibers are fabricated by dissolving caseins in alkaline media and wet spinning coagulation bath containing harsh chemicals. In milk, casein present so-called micelles (CMs). Based on rennet-induced aggregation, we developed process that can be applied micellar sustainable way without u...