Characterization of casein micelles and sodium caseinate in dense suspensions
This thesis describes the characterization of the rheological properties of dense suspensions of sodium caseinate and micellar casein with respect to changes in concentration (100-200g/L), pH (7.0-5.3), charge density (Δα), and temperature (5-40°C). The relationship between pH and charge density and how this relationship is affected by changes in temperature and concentration were also addressed.
