Emulsification using micro porous glass (MPG): Surface behaviour of milk proteins

Colloids and Surfaces B: Biointerfaces

Volumn 12, Issue 3-6, 1999, Pages 213-221

  Scherze, Inta ^a   Marzilger, Karin ^a   Muschiolik, Gerald ^a  

^a FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

Author keywords

Membrane emulsification; Micro porous glass; Milk proteins; Oil in water emulsions; Surface layers

Indexed keywords

AMPHOPHILE; CASEIN; GLASS; MILK FAT; MILK PROTEIN; OIL; WATER;

ADSORPTION; ARTICLE; BUTTER; EMULSION; HYDROPHOBICITY; PARTICLE SIZE; PRIORITY JOURNAL; SURFACE PROPERTY; WHEY;

EID: 0032969273     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(98)00076-9     Document Type: Article

References (22)

1. Oortwijn H., Walstra P. Neth. Milk Dairy J. 33:1979;134.
2. McCrae C.H., Muir D.D. Int. Dairy J. 1:1991;89.
3. Tomas A., Courthaudon J.-L., Paquet D., Lorient D. Food Hydrocoll. 8:1994;543.
4. Sharma R., Singh H., Taylor M.W. J. Food Sci. 61:1996;28.
5. Sharma R., Singh H., Taylor M.W. Aust. J. Dairy Technol. 51:1996;12.
6. Singh H., Sharma R., Taylor M.W., Creamer L.K. Neth. Milk Dairy J. 50:1996;149.
7. T. Nakashima, M. Shimizu, M. Kukizaki, Key Eng. Mater., 61 & 62 (1991) 513.
8. Kandori K., Kishi K., Ishikawa T. Coll. Surf. 55:1991;73.
9. Kandori K., Kishi K., Ishikawa T. Coll. Surf. 66:1991;269.
10. Y. Asano, K. Takahashi, R. Katoh; K. Sotoyama, M. Tomita, Proceedings of the 7th International Symposium on Synthetic Membranes in Science and Industry, 1994, p. 407.
11. Kandori K. Gaonkar A.G. Food Processing: Recent Developments. 1995;113 Elsevier, Amsterdam.
12. Muschiolik G., Dräger S. Dt Milchwirtschaft. 46:1995;1041.
13. Muschiolik G., Dräger S., Scherze I., Rawel H.M., Stang M. Dickinson E., Bergenstahl B. Food Colloids Proteins, Lipids and Polysaccharides, Special Publication No. 192. 1997;393 Royal Society of Chemistry, Cambridge.
14. G. Muschiolik, R.T. Roeder, K. Lengfeld, Druckhomogenisator, DE 195 30 247 A1, 1997.
15. Sharma S.H., Dalgleish D.G. J. Agric. Food Chem. 41:1993;1407.
16. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. J. Biol. Chem. 193:1959;265.
17. Schägger H., van Jagow G. Anal. Biochem. 166:1987;368.
18. V. Schröder, H. Schubert, Proceedings of the Second World Congress on Emulsion, Bordeaux, Vol. 1, Section 2, p. 290.
19. Walstra P., Oortwijn H. Neth. Milk Dairy J. 36:1982;103.
20. Singh H., Fox P.F. J. Dairy Res. 54:1987;509.
21. Dalgleish D.G., Banks J.M. Milchwissenschaft. 46:1991;75.
22. McGann T.C.A., Donelly W.J., Kearney R.D., Buchheim W. Biochim. Biophys. Acta. 630:1980;261.