메뉴 건너뛰기




Volumn 8, Issue 1, 1997, Pages 1-6

Adsorption of protein and the stability of emulsions

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0031057506     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(97)01001-7     Document Type: Review
Times cited : (230)

References (35)
  • 1
    • 0019612041 scopus 로고
    • Stability of oil-in-water emulsions with crystals in the disperse phase
    • 1 van Boekel, M.A.J.S. and Walstra, P. (1981) 'Stability of Oil-in-water Emulsions with Crystals in the Disperse Phase' in Colloids Surf. 3, 109-118
    • (1981) Colloids Surf. , vol.3 , pp. 109-118
    • Van Boekel, M.A.J.S.1    Walstra, P.2
  • 2
    • 85006903308 scopus 로고
    • Structural changes in oil-in-water emulsions during the manufacture of ice cream
    • 2 Gelin, J.L., Poyen, L., Courthaudon, J.L., Le Meste, M. and Lorient, D. (1994) 'Structural Changes in Oil-in-water Emulsions During the Manufacture of Ice Cream' in Food Hydrocolloids 8, 299-308
    • (1994) Food Hydrocolloids , vol.8 , pp. 299-308
    • Gelin, J.L.1    Poyen, L.2    Courthaudon, J.L.3    Le Meste, M.4    Lorient, D.5
  • 4
    • 0001175483 scopus 로고    scopus 로고
    • Beyond homogenization: The formation of very small emulsion droplets during the processing of milk by a microfluidizer
    • 4 Dalgleish, D.G., Tosh, S.M. and West, S. (1996) 'Beyond Homogenization: The Formation of Very Small Emulsion Droplets During the Processing of Milk by a Microfluidizer' in Neth. Milk Dairy J. 50, 135-148
    • (1996) Neth. Milk Dairy J. , vol.50 , pp. 135-148
    • Dalgleish, D.G.1    Tosh, S.M.2    West, S.3
  • 5
    • 0000849154 scopus 로고
    • Dimensions of the adsorbed layers in oil-in-water emulsions stabilized by Caseins
    • 5 Fang, Y. and Dalgleish, D.G. (1993) 'Dimensions of the Adsorbed Layers in Oil-in-water Emulsions Stabilized by Caseins' in J. Colloid Interface Sci. 156, 329-334
    • (1993) J. Colloid Interface Sci. , vol.156 , pp. 329-334
    • Fang, Y.1    Dalgleish, D.G.2
  • 6
    • 85009573165 scopus 로고
    • Bridging flocculation in binary protein stabilized emulsions
    • 6 Dickinson, E., Flint, F.O. and Hunt, J.A. (1989) 'Bridging Flocculation in Binary Protein Stabilized Emulsions' in Food Hydrocolloids 3, 389-397
    • (1989) Food Hydrocolloids , vol.3 , pp. 389-397
    • Dickinson, E.1    Flint, F.O.2    Hunt, J.A.3
  • 7
    • 0029992051 scopus 로고    scopus 로고
    • Self-consistent-field modeling of adsorbed β-Casein: Effects of pH and ionic strength on the surface coverage and density profile
    • 7 Leermakers, F.A.M., Atkinson, P.J., Dickinson, E. and Horne, D.S. (1996) 'Self-Consistent-field Modeling of Adsorbed β-Casein: Effects of pH and Ionic Strength on the Surface Coverage and Density Profile' in J. Colloid Interface Sci. 178, 681-693
    • (1996) J. Colloid Interface Sci. , vol.178 , pp. 681-693
    • Leermakers, F.A.M.1    Atkinson, P.J.2    Dickinson, E.3    Horne, D.S.4
  • 8
    • 85024658823 scopus 로고
    • Milk proteins on surfaces
    • 8 Horne, D.S. and Leaver, J. (1995) 'Milk Proteins on Surfaces' in Food Hydrocolloids 9, 91-95
    • (1995) Food Hydrocolloids , vol.9 , pp. 91-95
    • Horne, D.S.1    Leaver, J.2
  • 9
    • 0001686522 scopus 로고
    • On Flocculation and Gelation in concentrated participate systems containing added polymer
    • 9 Dickinson, E. (1995) 'On Flocculation and Gelation in Concentrated Participate Systems Containing Added Polymer' in J. Chem. Soc., Faraday Trans. 91, 4413-4417
    • (1995) J. Chem. Soc., Faraday Trans. , vol.91 , pp. 4413-4417
    • Dickinson, E.1
  • 10
    • 0001488378 scopus 로고
    • Thermal stability and functionality of whey proteins
    • 10 de Wit, J.N. (1990) 'Thermal Stability and Functionality of Whey Proteins' in J. Dairy Sci. 73, 3602-3612
    • (1990) J. Dairy Sci. , vol.73 , pp. 3602-3612
    • De Wit, J.N.1
  • 11
    • 58149209358 scopus 로고
    • A differential Microcalorimetric study of whey proteins and their behaviour in oil-in-water emulsions
    • 11 Corredig, M. and Dalgleish, D.G. (1995) 'A Differential Microcalorimetric Study of Whey Proteins and Their Behaviour in Oil-in-water Emulsions' in Colloids Surf. 64, 411-422
    • (1995) Colloids Surf. , vol.64 , pp. 411-422
    • Corredig, M.1    Dalgleish, D.G.2
  • 12
    • 0026026073 scopus 로고
    • Time-dependent Polymerization of β-Lactoglobulin through disulphide bonds at the oil-water interface in emulsions
    • 12 Dickinson, E. and Matsumura, Y. (1991) 'Time-dependent Polymerization of β-Lactoglobulin Through Disulphide Bonds at the Oil-Water Interface in Emulsions' in Int. J. Biol. Macromol. 13, 26-30
    • (1991) Int. J. Biol. Macromol. , vol.13 , pp. 26-30
    • Dickinson, E.1    Matsumura, Y.2
  • 13
    • 0029251458 scopus 로고
    • Structures and stabilities of adsorbed proteins
    • 13 Haynes, C.A. and Norde, W. (1995) 'Structures and Stabilities of Adsorbed Proteins' in J. Colloid Interface Sci. 169, 313-328
    • (1995) J. Colloid Interface Sci. , vol.169 , pp. 313-328
    • Haynes, C.A.1    Norde, W.2
  • 14
    • 85025332285 scopus 로고
    • Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions
    • 14 Hunt, J.A. and Dalgleish, D.G. (19941 'Adsorption Behaviour of Whey Protein Isolate and Caseinate in Soya Oil-in-water Emulsions' in Food Hydrocolloids 8, 175-187
    • (1994) Food Hydrocolloids , vol.8 , pp. 175-187
    • Hunt, J.A.1    Dalgleish, D.G.2
  • 16
    • 0001598327 scopus 로고
    • Interfacial composition of sodium caseinate emulsions
    • 16 Robson, E.W. and Dalgleish, D.G. (1987) 'Interfacial Composition of Sodium Caseinate Emulsions' in J. Food Sci. 52, 1694-1698
    • (1987) J. Food Sci. , vol.52 , pp. 1694-1698
    • Robson, E.W.1    Dalgleish, D.G.2
  • 17
    • 0000586260 scopus 로고
    • Competitive adsorption in oil-in-water emulsions containing α-Lactalbumin and β-Lactoglobulin
    • 17 Dickinson, E., Rolfe, S.E. and Dalgleish, D.G. (1989) 'Competitive Adsorption in Oil-in-water Emulsions Containing α-Lactalbumin and β-Lactoglobulin' in Food Hydrocolloids 3, 193-203
    • (1989) Food Hydrocolloids , vol.3 , pp. 193-203
    • Dickinson, E.1    Rolfe, S.E.2    Dalgleish, D.G.3
  • 18
    • 0028511883 scopus 로고
    • Proteins at liquid interfaces: Role of the Molten Globule State
    • 18 Dickinson, E. and Matsumura, Y. (1994) 'Proteins at Liquid Interfaces: Role of the Molten Globule State' in Colloids Surf. B 3, 1-17
    • (1994) Colloids Surf. B , vol.3 , pp. 1-17
    • Dickinson, E.1    Matsumura, Y.2
  • 19
    • 0001338057 scopus 로고
    • Influence of emulsifier on the competitive adsorption of whey proteins in emulsions
    • 19 Courthaudon, J-L., Dickinson, E., Matsumura, Y. and Williams, A. (1991) 'Influence of Emulsifier on the Competitive Adsorption of Whey Proteins in Emulsions' in Food Struct. 10, 109-115
    • (1991) Food Struct. , vol.10 , pp. 109-115
    • Courthaudon, J.-L.1    Dickinson, E.2    Matsumura, Y.3    Williams, A.4
  • 20
    • 0000935144 scopus 로고
    • Surface properties of oil-in-water emulsion droplets containing Casein and Tween-60
    • 20 Dalgleish, D.G., Srinivasan, M. and Singh, H. (1995) 'Surface Properties of Oil-in-water Emulsion Droplets Containing Casein and Tween-60' in J. Agric. Food Chem. 43, 2351-2355
    • (1995) J. Agric. Food Chem. , vol.43 , pp. 2351-2355
    • Dalgleish, D.G.1    Srinivasan, M.2    Singh, H.3
  • 21
    • 0027812784 scopus 로고
    • Casein adsorption on the surfaces of oil-in-water emulsions modified by Lecithin
    • 21 Fang, Y. and Dalgleish, D.G. (1993) 'Casein Adsorption on the Surfaces of Oil-in-water Emulsions Modified by Lecithin' in Colloids Surf. B 1, 357-364
    • (1993) Colloids Surf. B , vol.1 , pp. 357-364
    • Fang, Y.1    Dalgleish, D.G.2
  • 22
    • 0026152206 scopus 로고
    • Competitive adsorption of β-Lactoglobulin + Tween 20 at the oil-water interface
    • 22 Courthaudon, J-L., Dickinson, E., Matsumura, Y. and Clark, D.C. (1991) 'Competitive Adsorption of β-Lactoglobulin + Tween 20 at the Oil-Water Interface' in Colloids Surf. 56, 293-300
    • (1991) Colloids Surf. , vol.56 , pp. 293-300
    • Courthaudon, J.-L.1    Dickinson, E.2    Matsumura, Y.3    Clark, D.C.4
  • 23
    • 84986486674 scopus 로고
    • Calcium-induced destabilization of oil-in-water emulsions stabilized by Caseinate or by β-Lactoglobulin
    • 23 Agboola, S.O. and Dalgleish, D.G. (1995) 'Calcium-induced Destabilization of Oil-in-water Emulsions Stabilized by Caseinate or by β-Lactoglobulin' in J. Food Sci. 60, 399-404
    • (1995) J. Food Sci. , vol.60 , pp. 399-404
    • Agboola, S.O.1    Dalgleish, D.G.2
  • 24
    • 85030280678 scopus 로고    scopus 로고
    • Enzymatic hydrolysis of milk proteins for emulsion formation. II: Effects of Calcium, pH and Ethanol on the stability of emulsions
    • in press
    • 24 Agboola, S.O. and Dalgleish, D.G. 'Enzymatic Hydrolysis of Milk Proteins for Emulsion Formation. II: Effects of Calcium, pH and Ethanol on the Stability of Emulsions' in J. Agric. Food Chem. (in press)
    • J. Agric. Food Chem.
    • Agboola, S.O.1    Dalgleish, D.G.2
  • 25
    • 58149321066 scopus 로고
    • Protein/surfactant interfacial interactions Part 2. Electrophoretic mobility of Mixed Protein + Surfactant Systems
    • 25 Chen, J. and Dickinson, E. (1995) 'Protein/Surfactant Interfacial Interactions Part 2. Electrophoretic Mobility of Mixed Protein + Surfactant Systems' in Colloids Surf. A 100, 267-277
    • (1995) Colloids Surf. A , vol.100 , pp. 267-277
    • Chen, J.1    Dickinson, E.2
  • 26
    • 0030524829 scopus 로고    scopus 로고
    • Kinetics of the Calcium-induced instability of oil-in-water emulsions: Studies under shearing and quiescent conditions
    • 26 Agboola, S.O. and Dalgleish, D.G. (1996) 'Kinetics of the Calcium-induced Instability of Oil-in-water Emulsions: Studies Under Shearing and Quiescent Conditions' in Lebensm.-Wiss. Technol. 29, 425-432
    • (1996) Lebensm.-Wiss. Technol. , vol.29 , pp. 425-432
    • Agboola, S.O.1    Dalgleish, D.G.2
  • 27
    • 0000784066 scopus 로고
    • Specific divalent cation induced changes during Gelation of β-Lactoglobulin
    • 27 Foegeding, E., Kuhn, P. and Hardin, C. (1992) 'Specific Divalent Cation Induced Changes During Gelation of β-Lactoglobulin' in J. Agric. Food Chem. 40, 2092-2097
    • (1992) J. Agric. Food Chem. , vol.40 , pp. 2092-2097
    • Foegeding, E.1    Kuhn, P.2    Hardin, C.3
  • 28
    • 85052678458 scopus 로고    scopus 로고
    • Effects of pH and Ethanol on the kinetics of destabilization of oil-in-water emulsions containing milk proteins
    • in press
    • 28 Agboola, S.O. and Dalgleish, D.G. 'Effects of pH and Ethanol on the Kinetics of Destabilization of Oil-in-water Emulsions Containing Milk Proteins' in J. Sci. Food Agric. (in press)
    • J. Sci. Food Agric.
    • Agboola, S.O.1    Dalgleish, D.G.2
  • 29
    • 84986435716 scopus 로고
    • Heat stability of oil-in-water emulsions containing milk proteins: Effect of Ionic strength and pH
    • 29 Hunt, J.A. and Dalgleish, D.G. (1995) 'Heat Stability of Oil-in-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH' in J. Food Sci. 60, 1120-1123, 1131
    • (1995) J. Food Sci. , vol.60 , pp. 1120-1123
    • Hunt, J.A.1    Dalgleish, D.G.2
  • 30
    • 0001538251 scopus 로고
    • Heat Gelation of oil-in-water emulsions stabilized by Whey protein
    • 30 Jost, R., Baechler, R. and Masson, G. (1986) 'Heat Gelation of Oil-in-water Emulsions Stabilized by Whey Protein' in J. Food Sci. 51, 440-449
    • (1986) J. Food Sci. , vol.51 , pp. 440-449
    • Jost, R.1    Baechler, R.2    Masson, G.3
  • 31
    • 84983531579 scopus 로고
    • Ultrasonic studies of the creaming of concentrated emulsions
    • Dickinson, E. and Lorient, D., eds, Royal Society of Chemistry, Cambridge, UK
    • 31 Dickinson, E., Ma, J.G., Pinfield, V.J. and Povey, M.J.W. (1995) 'Ultrasonic Studies of the Creaming of Concentrated Emulsions' in Food Macromolecules and Colloids (Dickinson, E. and Lorient, D., eds), pp. 223-234, Royal Society of Chemistry, Cambridge, UK
    • (1995) Food Macromolecules and Colloids , pp. 223-234
    • Dickinson, E.1    Ma, J.G.2    Pinfield, V.J.3    Povey, M.J.W.4
  • 33
    • 0000267310 scopus 로고
    • Versuch einer mathematischen theorie der koagulationskinetik kolloider lösungen
    • 33 von Smoluchowski, M. (1917) 'Versuch einer Mathematischen Theorie der Koagulationskinetik Kolloider Lösungen' in Z. Phys. Chem. 92, 129-168
    • (1917) Z. Phys. Chem. , vol.92 , pp. 129-168
    • Von Smoluchowski, M.1
  • 34
    • 0028499309 scopus 로고
    • Orthokinetic coalescence of protein-stabilized emulsions
    • 34 Dickinson, E. and Williams, A. (1994) 'Orthokinetic Coalescence of Protein-stabilized Emulsions' in Colloids Surf. A 88, 317-326
    • (1994) Colloids Surf. A , vol.88 , pp. 317-326
    • Dickinson, E.1    Williams, A.2
  • 35
    • 37049090605 scopus 로고
    • Orthokinetic destabilization of a protein-stabilized emulsion by a water-soluble Surfactant
    • 35 Dickinson, E., Owusu, R.K. and Williams, A. (1993) 'Orthokinetic Destabilization of a Protein-stabilized Emulsion by a Water-soluble Surfactant' in J. Chem. Soc., Faraday Trans. 89, 865-866
    • (1993) J. Chem. Soc., Faraday Trans. , vol.89 , pp. 865-866
    • Dickinson, E.1    Owusu, R.K.2    Williams, A.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.