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Soft Matter Engineering for the Fabrication of Functionalized Casein Microparticles
The structural features of the most abundant milk protein casein can be exploited for the targeted production of microparticles with desired properties. After the addition of pectin, the so‐called casein micelles reversibly form aggregates of several µm in size, which change their shape due to shear and elongation forces. The soft properties are crucial for the subsequent solidification into stable casein microparticles during film drying. Based on pH‐dependent experiments, we show how we analyze and tailor the swelling and disintegration properties of the microparticles for future controlled and instant release applications.
Soft Matter Engineering for the Fabrication of Functionalized Casein Microparticles
The structural features of the most abundant milk protein casein can be exploited for the targeted production of microparticles with desired properties. After the addition of pectin, the so‐called casein micelles reversibly form aggregates of several µm in size, which change their shape due to shear and elongation forces. The soft properties are crucial for the subsequent solidification into stable casein microparticles during film drying. Based on pH‐dependent experiments, we show how we analyze and tailor the swelling and disintegration properties of the microparticles for future controlled and instant release applications.
Soft Matter Engineering for the Fabrication of Functionalized Casein Microparticles
Asaduzzaman, Md (author) / Schulte, Jann (author) / Gebhardt, Ronald (author)
Chemie Ingenieur Technik ; 95 ; 160-167
2023-01-01
8 pages
Article (Journal)
Electronic Resource
English
| British Library Online Contents | 2016
| British Library Online Contents | 2016