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L’imagerie de la micelle de caséine par microscopie à force atomique (AFM)

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dc.contributor.author MICLEUȘANU, S.
dc.contributor.author CROGUENNEC, T.
dc.contributor.author CHIRSANOVA, A.
dc.date.accessioned 2019-11-15T12:14:42Z
dc.date.available 2019-11-15T12:14:42Z
dc.date.issued 2016
dc.identifier.citation MICLEUȘANU, S., CROGUENNEC, T., CHIRSANOVA, A. L’imagerie de la micelle de caséine par microscopie à force atomique (AFM). In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 418-423. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6935
dc.description.abstract Milk casein micelles are a natural colloid but it is still unknown their intimate structure. Their structure and stability determine some biological and technological properties of milk such as digestibility or its ability to form yogurt gels or cheese. The atomic force microscopy (AFM) allows to examine the appearance of micelles adsorbed on a solid surface (model for the interface of fat globules), capturing amazing images at the nanometer scale. It was found that the casein micelles are very sensitive to variations in the environmental conditions but also to the adsorption of the particle on a surface such as that used in this study. At a more acid pH, the micelle structure seems less cohesive, due perhaps to the solubilization of a portion of the calcium phosphate. en_US
dc.language.iso fr en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject émulsion en_US
dc.subject micelles de caséines en_US
dc.subject microscopie à force atomique (AFM) en_US
dc.title L’imagerie de la micelle de caséine par microscopie à force atomique (AFM) en_US
dc.type Article en_US


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