J. Agric. Food Chem. 1996, 44, 59−64
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Competitive Adsorption between Dioleoylphosphatidylcholine and Sodium Caseinate on Oil-Water Interfaces Yuan Fang and Douglas G. Dalgleish* Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Oil-in-water emulsions stabilized by sodium caseinate and dioleoylphosphatidylcholine (DOPC) were studied by dynamic light scattering and electrophoresis. The initial mean droplet size of the emulsions depended strongly on the concentration of casein, but was virtually independent of DOPC. However, the emulsion stability was strongly affected by the presence of DOPC; with a DOPC: casein molar ratio of
