Influence of copper on the stability of whey protein stabilized emulsions

Food Hydrocolloids

Volumn 13, Issue 5, 1999, Pages 419-424

  Silvestre, M P C ^a   Decker, E A ^a   McClements, D J ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Creaming stability; Oil in water emulsions; Whey protein

Indexed keywords

EID: 0040914318     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00027-2     Document Type: Article

References (18)

1. Agboola S.O., Dalgleish D.G. Kinetics of the calcium-induced instability of oil-in-water emulsions: studies under quiescent and shearing conditions. Lebensm.-wiss. u.-technol. 29:1996;425-432.
2. Bergenstahl B.A., Claesson P.M. Surface forces in emulsions. Friberg S.E., Larsson K. Food emulsions. 3 :1997;57-109 Dekker, New York.
3. Dalgleish D.G. Food emulsions. Sjoblom J. Emulsions and emulsion stability. 1996;287-325 Dekker, New York.
4. Demetriades K., McClements D.J. Influence of pH and heating on the physicochemical properties of whey protein stabilized emulsions containing a non-ionic surfactant. Journal of Agriculture and Food Chemistry. 46:1998;3936-3942.
5. Demetriades K., Coupland J.N., McClements D.J. Physical properties of whey protein stabilized emulsions as related to pH and ionic strength. Journal of Food Science. 62:1997;342-347.
6. Demetriades K., Coupland J.N., McClements D.J. Physicochemical properties of whey protein stabilized emulsions as affected by heating and ionic strength. Journal of Food Science. 62:1997;462-467.
7. Dickinson E. Properties of emulsions stabilized with milk proteins: overview of some recent developments. Journal of Dairy Science. 80:1997;2607-2619.
8. Dickinson E., McClements D.J. Advances in food colloids. 1995;Blackie Academic & Professional, Glasgow.
9. Evans D.F., Wennerstrom H. The colloidal domain: where physics, chemistry, biology and technology meet. 1994;VCH Publishers, New York.
10. Hiemenz P.C., Rajagopalan R. Principles of colloid and surface chemistry. 3 :1997;Dekker, New York.
11. Huffman L.M. Processing whey protein for use as a food ingredient. Food Technology. 50:1996;49-52.
12. Hunt J.A., Dalgleish D.G. Heat stability of oil-in-water emulsions containing milk proteins: effect of ionic strength and pH. Journal of Food Science. 60:1995;1120-1123.
13. Hunter R.J. Foundations of colloid science. 1:1986;Oxford University Press, Oxford.
14. Israelachvili J.N. Intermolecular and surface forces. 1992;Academic Press, London.
15. McClements D.J. Food emulsions: principles, practice and techniques. 1999;CRC Press, Boca Raton, FL.
16. Phillips L.G., Whitehead D.M., Kinsella J.E. Structure-function properties of food proteins. 1994;Academic Press, San Diego.
17. Schokker E.P., Dalgleish D.G. The shear-induced destabilization of oil-in-water emulsions using caseinate as emulsifier. Colloids and Surfactants A. 145:1998;61-69.
18. Walstra P. Dispersed systems: basic considerations. Fennema O.R. Food chemistry. 1996;95-155 Dekker, New York.