Applications for fractionated milkfat in modulating rheological properties of milk and whey composite gels

Australian Journal of Dairy Technology

Volumn 55, Issue 2, 2000, Pages 56-60

  Rosenberg, M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034393433     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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2. Aguilera, J.M. and Kessler, H.G. 1989. Properties of mixed and filled-type gels. J. Food Sci. 54, 1213-1217, 1221.
3. Aguilera, J.M. and Kinsella, J.E. 1991. Compression strength of dairy gels and microstructural interpretation. J. Food Sci. 56, 1224-1228.
4. Aguilera, J.M., Kinsella, J.E. and Liboff, M. 1993. Structure-compressive stress relationships in mixed dairy gels. Food Struct. 12, 469-474.
5. Erman, B. and Mark, J.E., 1997. Multiphase systems. Ch. 16 In: Structures and Properties of Rubberlike Networks, pp265-310, Oxford University Press, Inc., New York.
6. Jost, R., Baechler, R. and Masson, G. J. 1986. Heat gelation of oil-in-water emulsions stabilized by whey proteins. Food Sci. 51, 440-444, 449.
7. Langley, K.R. and Green, M. 1989. Compression strength and fracture properties of model particulate food composite in relation to their microstructure and particle matrix interactions. J. Texture Stud. 20, 191 -196.
8. Matsumura, Y., Kang, I., Sakamoto, H., Motoki, M. and Mori, T. 1993. Filler effects of oil droplets on the viscoelastic properties of emulsion gels. Food Hydrocoll. 7, 227-240.
9. Rosenberg, M. and Lee, S.L. 1993. Microstructure of whey protein/anhydrous milkfat emulsions. Food Struct. 12, 267-274.
10. van Vliet, T. 1988. Rheological properties of filled gels. Influence of filler matrix interactions. Colloid Polym. Sci. 266, 518-524.
11. Walstra, P. and Jenness, R. 1984. Rheological properties. Ch 16 In: Dairy Chemistry and Physics, pp290-300. John Wiley and Sons, Inc., New York.
12. Xiong, Y.L., Aguilera, J.M., and Kinsella, J.E. 1991. Emulsified milkfat effects on rheology of acid-induced milk gels. J. Food Sci. 56, 920-925.
13. Xiong, Y.L. and Kinsella, J.E. 1991. Influence of fat globule membrane composition and fat type on the rheological properties of milk based composite gels. Milchwissenschaft 46, 207-212.