Emulsification z Most important attribute – Ability to diffuse towards and adsorb at the oil/water interface z Flexible proteins – Unfold – Establish hydrophobic interactions – Produce adsorbed films z Caseinates: – High solubility, random coil, high hydrophobicity and separation of hydrophobic and hydrophilic regionsEmulsification z Most important attribute – Ability to diffuse towards and adsorb at the oil/water interface z Flexible proteins – Unfold – Establish hydrophobic interactions – Produce adsorbed films z Caseinates: – High solubility, random coil, high hydrophobicity and separation of hydrophobic and hydrophilic regions