Kinetic study of aggregation of milk protein and surfactant-stabilized oil-in-water emulsions by sedimentation field-flow fractionation

Milk proteins are able to facilitate the formation and stabilization of oil droplets in food emulsions. This study employed sedimentation field-flow fractionation (SdFFF) to monitor changes in particle size distribution of freshly prepared emulsions with varying weight contributions of sodium caseinate (SC) and whey protein concentrate (WPC).