Phase separation in milk protein and amylopectin mixtures

Food Hydrocolloids

Volumn 16, Issue 2, 2002, Pages 127-138

  De Bont, Petra W ^a   Van Kempen, Geert M P ^a   Vreeker, Rob ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Confocal microscopy; Depletion interaction; Image analysis; Microstructure; Phase separation

Indexed keywords

AGGREGATES; COLLOIDS; CONFOCAL MICROSCOPY; EMULSIFICATION; IMAGE ANALYSIS; PHASE SEPARATION;

AGGREGATE STRUCTURES; APPLIED CHEMISTRY; COLLOID-POLYMER MIXTURE; COLLOIDAL DISPERSION; DEPLETION INTERACTIONS; IMAGE-ANALYSIS; MILK PROTEIN; PHASE SEPARATION BEHAVIOR; PROTEIN AGGREGATES; VISUAL OBSERVATIONS;

MICROSTRUCTURE;

AMYLOPECTIN; CASEIN; MILK PROTEIN; POLYMER;

ARTICLE; CALCULATION; CARBOHYDRATE ANALYSIS; COLLOID; GEL; IMAGE ANALYSIS; PROTEIN ANALYSIS; STRUCTURE ANALYSIS;

EID: 0036145379     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00070-4     Document Type: Article

References (34)

1. On interaction between two bodies immersed in a solution of macromolecules
2. Molecular characterization of some amylopectins
3. Phase separation, rheology and microstructure of micellar casein-guar gum mixtures
4. Phase separation, rheology and structure of micellar casein-galactomannan mixtures
5. Micellar-casein-κ-carrageenan mixtures. I. Phase separation and ultrastructure
6. Casein micelles: Diffusivity as a function of renneting time
7. The transition from helix to coil at pH 12 for amylose, amylopectin and glycogen
8. Effect of the steric stabilizing layer on the phase behaviour and rheology of small polystyrene latex dispersions induced by changes to the concentration of nonadsorbing hydroxyethyl-cellulose
9. Monte Carlo calculations for linear and star polymers with intramolecular interactions. 2. Nonpreaveraged study of hydrodynamic properties in the θ state
10. Polyelectrolytes from polysaccharides: Selective oxidation of guar gum - A revisited reaction
11. An experimental and theoretical study of phase transitions in the polystyrene latex and hydroxyethylcellulose system
12. Changes in milk on heating: Viscosity measurements
13. Phase behaviour of colloid + polymer mixtures
14. Static and dynamic light scattering solution behavior of pullulan and dextran in comparison
15. Gelation in colloid-polymer mixtures
16. Dynamics of colloid-polymer mixtures
17. Adhesive hard sphere dispersions
18. Behavior of milk protein/polysaccharide systems in high sucrose
19. Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/ sucrose systems
20. Morphology and mechanism in latex flocculated by volume restriction
21. Depletion flocculation of casein micelles induced by the EPS of a lactic acid bacterium
22. Phase behaviour of casein micelles/ exocellular polysaccharide mixtures: Experiment and theory
23. The effect of depolymerized guar gum on the stability of skim milk
24. Depletion interaction between spheres immersed in a solution of ideal chains
25. Phase transitions in colloidal suspensions
26. Transient gels in colloid-polymer mixtures studied with fluorescence confocal scanning laser microscopy
27. Polymers at interfaces and the interactions in colloidal dispersions