Figures & data
Figure 1 Emulsifying capacity (EC) in function of protein concentration. Each value represents the mean of triple determination. ± Standard error (vertical bars).
Figure 2 Effect of the pH and time of tryptic hydrolysis on the solubility of casein. Each value represents the mean of triple determination. ± Standard error (vertical bars).
Figure 3 Effect of the pH and time of tryptic hydrolysis on the emulsifying capacity of casein. Each value represents the mean of triple determination. ± Standard error (vertical bars).
Figure 4 Effect of the pH and time of tryptic hydrolysis on the emulsifying activity index of casein. Each value represents the mean of triple determination. ± Standard error (vertical bars).
Figure 5 Effect of the pH and time of tryptic hydrolysis on the stability of the emulsion of casein. Each value represents the mean of triple determination. ± Standard error (vertical bars).
