Properties of milk protein concentrate stabilized oil-in-water emulsions

Journal of Food Engineering

Volumn 88, Issue 4, 2008, Pages 507-513

  Dybowska, Brygida E ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Oil in water emulsions; Rheology; Size distributions; Stability

Indexed keywords

DAIRY PRODUCTS; EMULSIONS; FLOW PATTERNS; HOMOGENIZATION METHOD; PARTICLE SIZE ANALYSIS; RHEOLOGY;

CONTINUOUS PHASES; FLOW BEHAVIOR; MILK PROTEIN; OIL-IN-WATER EMULSIONS;

PROTEINS;

BRASSICA NAPUS;

EID: 43549117463     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.03.010     Document Type: Article

References (34)

1. Anema S.G., Lowe E.K., and Li Y. Effect of pH on the viscosity of heated reconstituted skim milk. International Dairy Journal 14 (2004) 541-548
2. Brun J.M., and Dalgleish D.G. Some effects of heat on the competitive adsorption of caseins and whey proteins in oil-in-water emulsions. International Dairy Journal 9 3-6 (1999) 323-327
3. Campanella O.H., Dorward N.M., and Singh H. A study of the rheological properties of concentrated food emulsions. Journal of Food Engineering 25 (1995) 427-440
4. Chanamai R., and McClements D.J. Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration. Colloids and Surfaces A 172 (2000) 79-86
5. Corredig M., and Dalgleish D.G. The mechanism of the heat-induced interaction of whey proteins with casein micelles in milk. International Dairy Journal 9 3-6 (1999) 233-236
6. Čurda L., Belháčová L., Uhrová M., Štětina J., and Fukal L. Assessment of heat denaturation of whey proteins. Journal of Chromatography A 772 (1997) 231-234
7. Dickinson E. Properties of emulsions stabilized with milk proteins: overview of some recent developments. Journal of Dairy Science 80 10 (1997) 2607-2619
8. Dickinson E. Proteins at interfaces and in emulsions. Stability, rheology and interactions. Journal Chemical Society, Faraday Transition 94 12 (1998) 1657-1669
9. Dickinson E. Structure formation in casein-based gels, foams, and emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 288 (2006) 3-11
10. Dybowska B.E. Milk and whey protein-stabilized O/W emulsions with increasing oil content. Milchwissenschaft 59 (2004) 355-359
11. Dybowska B.E. Influence of protein concentration and heating conditions on milk protein-stabilized oil-in-water emulsions. Milchwissenschaft 62 (2007) 139-142
12. Eliot C., Horne D.S., and Dickinson E. Understanding temperature-sensitive caseinate emulsions: new information from diffusing wave spectroscopy. Food Hydrocolloids 19 (2005) 279-287
13. El-Samragy Y.A., Hansen C.L., and McMahon D.J. Production of ultrafiltered skim milk retentate powder. 2. Functional properties. Journal Dairy Science 76 10 (1993) 2886-2890
14. Eromosele C.O., and Paschal N.H. Characterization and viscosity parameters of seed oils from wild plants. Bioresource Technology 86 (2003) 203-205
15. Euston S.R., and Hirst R.L. Comparison of the concentration-dependent emulsifying properties of protein containing aggregated and non-aggregated (milk protein). International Dairy Journal 9 10 (1999) 693-701
16. Euston S.R., and Hirst R.L. The emulsifying properties of commercial milk protein products in simple oil-in-water emulsions and in a model food system. Journal of Food Science 65 6 (2000) 934-940
17. Guo M.R., Fox P.F., Flynn A., and Kindstedt P.S. Heat-induced modification of the functional properties of sodium caseinate. International Dairy Journal 6 5 (1996) 473-483
18. Havea P. Protein interactions in milk protein concentrate powders. International Dairy Journal 16 5 (2006) 415-422
19. Kim D.A., Cornec M., and Narsimhan G. Effect of thermal treatment on interfacial properties of β-lactoglobulin. Journal of Colloid and Interface Science 285 1 (2005) 100-109
20. Livney Y.D., Corredig M., and Dalgleish D.G. Influence of thermal processing on the properties of dairy colloids. Current Opinion in Colloid and Interface Science 8 4-5 (2003) 359-364
21. McCrae C.H., Law A.J.R., and Leaver J. Emulsification of whey proteins in their natural environment: effect of whey concentration at 4% and 18% milk fat. Food Hydrocolloids 13 (1999) 389-399
22. Millqvist-Fureby A., Eloffsson U., and Bergenståhl B. Surface composition of spray-dried milk protein-stabilized emulsions in relation to pre-heat treatment of proteins. Colloids and Surfaces B: Biointerfaces 21 1-3 (2001) 47-58
23. Mulvihill D.M., and Murphy P.C. Surface active and emulsifying properties of caseins/caseinates as influenced by aggregation. International Dairy Journal 1 1 (1991) 13-37
24. Nijdam J.J., and Langrish T.A.G. The effect of surface composition on the functional properties of milk powders. Journal of Food Engineering 77 4 (2006) 919-925
25. Rahalkar R.R. Viscoelastic properties of oil-water emulsions. In: Rao M.A., and Steffe J.F. (Eds). Viscoelastic Properties of Food (1992), Elsevier Applied Science, London and New York 340
26. Rosenberg M. Current and future applications for membrane processes in the dairy industry. Trends in Food Science and Technology 6 1 (1995) 12-19
27. Santos J.C.O., Santos I.M.G., and Souza A.G. Effect of heating and cooling on rheological parameters of edible vegetable oils. Journal of Food Engineering 67 (2005) 401-405
28. Segall K.I., and Goff H.D. Secondary adsorption of milk proteins from the continuous phase to the oil-water interface in dairy emulsions. International Dairy Journal 12 11 (2002) 889-897
29. Sourdet S., Relkin P., and Cesar B. Effects of milk protein type and pre- heating on physical stability of whipped and frozen emulsions. Colloids and Surfaces B: Biointerfaces 31 1-4 (2003) 55-64
30. Srinivasan M., Singh H., and Munro P.A. Influence of retorting (121 °C for 15 min), before and after emulsification, on the properties of calcium caseinate oil-in-water emulsions. Food Chemistry 80 (2003) 61-69
31. Statistica, 2003. Version for Windows 6.1 (PL). Statsoft Inc., USA .
32. Swift C.E., Lockett C., and Fryar A.J. Comminuted meat emulsions - the capacity of meats for emulsifying fat. Food Technology 15 (1961) 468-473
33. Walstra P., Geurts T.J., Noomen A., Jellema A., and van Boekel M.A.J.S. Dairy Technology: Principles of Milk Properties and Processes (1999), Marcel Dekker Inc., New York, NY pp. 27-147
34. Wan-Nik W.B., Ani F.N., Masjuki H.H., and Eng Giap S.G. Rheology of bio-edible oils according to several rheological models and its potentials as hydraulic fluid. Industrial Crops and Products 22 (2005) 249-255