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The surface activity of β-casein, caseinate, and a whey protein isolate in aqueous solutions has been investigated over a range of protein concentrations (1·10−5 to 5% w/w) at pH 5 and 7. The surface pressure data were determined by the Wilhelmy plate method. Surface pressure data at low protein concentration indicate a low surface activity that rises to a plateau as the monolayer is saturated at...
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