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- Gaiani, C., et al. Show all 6 Authors
- Colloids and Surfaces B: Biointerfaces 2015 v.125 pp. 12-20
- Fourier transform infrared spectroscopy; X-ray photoelectron spectroscopy; anhydrous milk fat; casein; colloids; lactose; lipids; mixing; nitrogen content; powders; scanning electron microscopy; whey protein
- ... The surface composition of dairy powders prepared by mixing various amounts of micellar casein (MC), whey proteins isolate (WPI), lactose, and anhydrous milk fat (AMF) was investigated by XPS measurements. The use of matrices are generally accepted to transform surface atomic composition (i.e., C, O, N contents) into surface component composition (i.e., lactose, proteins, lipids). These atomic-bas ...