Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil-water interface

The existence of caseinate/xanthan interactions in the vicinity of the oil-water interface has an effect on the dilatational modulus of caseinate adsorbed films (Fig. a) and caseinate/xanthan mixtures at higher protein concentration are predominantly more elastic compared to single caseinate adsorbed films at long-term adsorption (Fig. b).