Casein micelle reassembly affects the interfacial properties of fluid-fluid interfaces.

Hypothesis: Precision fermentation is a novel approach to produce microbial-based caseins, which promises to be important in the production of animal-free dairy. Caseins are important stabilizers in foam- and emulsion-based dairy products. A solid understanding of how caseins behave at the air-water and oil-water interfaces is essential for the development of new products based on microbial-based caseins.