Effect of fatty acids and beeswax addition on properties of sodium caseinate dispersions and films

Biomacromolecules

Volumn 10, Issue 6, 2009, Pages 1500-1507

  Fabra, M J ^a   Jimenez A ^a   Atares L ^a   Talens, P ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BI-LAYER STRUCTURE; CASEINATE; EDIBLE FILMS; EFFECT OF WATER; FILM PROPERTIES; FILM STRUCTURE; FILM TRANSPARENCY; FILM-FORMING; OPAQUE FILMS; RHEOLOGICAL BEHAVIORS; SATURATED FATTY ACID; SODIUM CASEINATE; WATER VAPOR BARRIERS; WATER VAPOR PERMEABILITY;

ACIDS; BUILDING MATERIALS; OLEIC ACID; RHEOLOGY; SODIUM; SURFACE TENSION; WATER CONTENT; WAXES;

WATER VAPOR;

CASEIN; GLYCEROL; LAURIC ACID; OLEIC ACID; PALMITIC ACID; PROPOLIS; SATURATED FATTY ACID; STEARIC ACID;

ARTICLE; CONTROLLED STUDY; EMULSION; FLOW KINETICS; OPTICAL ROTATION; PARTICLE SIZE; PRIORITY JOURNAL; SURFACE TENSION; TENSILE STRENGTH; WATER CONTENT; WATER VAPOR;

CASEINS; FATTY ACIDS; MICROSCOPY, ELECTRON, SCANNING; PARTICLE SIZE; RHEOLOGY; SURFACE TENSION; WAXES;

EID: 67049100526     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm900098p     Document Type: Article

References (39)

1. Baldwin, E. A.; Nisperos, M. O.; Baker, R. A. Crit. Rev. Food Sci. Nutr. 1995, 35, 509-524.
2. Gontard, N.; Duchez, C.; Cuq, J. L.; Guilbert, S. Int. J. Food Sci. Technol. 1994, 29, 39-50.
3. Quezada-Gallo, J. A.; Debeaufort, F.; Callegarin, F.; Voilley, A. J. Membr. Sci. 2000, 180, 37-46.
4. Debeaufort, F.; Martin-Polo, M.; Voilley, A. J. Food Sci. 1993, 58 (2), 426-434.
5. Morillon, V.; Debeaufort, F.; Blond, G.; Capelle, M.; Voilley, A. Crit. Rev. Food Sci. Nutr. 2002, 42 (1), 67-89.
6. Mc Hugh, T. H.; Krochta, J. M. J. Am. Chem. Soc. 1994a, 71, 307-312.
7. Mc Hugh, T. H.; Krochta, J. M. Food Technol. 1994b, 48 (1), 97-103.
8. Rhim, J.; Wu, Y.; Weller, C. L.; Schnepf, M. Sci. Aliments 1999, 19 (1), 57-71.
9. Koelsch, C. M.; Labuza, T. P. Lebensm. Wiss. Technol. 1992, 25, 404-411.
10. ASTM Standard test method for tensile properties of thin plastic sheeting. Standard D882. Annual Book of American Standard Testing Methods; American Society for Testing and Materials: Philadelphia, PA 2001; pp 162-170.
11. McHugh, T. H.; Avena-Bustillos, R.; Krochta, J. M. J. Food Sci. 1993, 58 (4), 899-903.
12. ASTM Standard test methods for water vapor transmission of materials. Standards Designations: E96-95. Annual Book of ASTM Standards; American Society for Testing and Materials: Philadelphia, PA, 1995; pp 406-413.
13. Hutchings, J. B. Food colour and appearance; Aspen Publisher: Maryland, 1999.
14. ASTM Standard test method for specular gloss. Designation (D523). Annual book of ASTM Standards; American Society for Testing and Materials: Philadelphia, PA, 1999; Vol.06.01.
15. ASME B46.1 Surface texture: surface roughness, waviness and lay, An American National Standard; ASME: New York, 1995.
16. Perez-Gagó, M. B.; Krochta, J. M. J. Agric. Food Chem. 2001, 49 (2), 996-1002.
17. Bravin, B.; Peressini, D.; Sensidoni, A. J. Agric. Food Chem. 2004, 52, 6448-6455.
18. Fabra, M. J.; Talens, P.; Chiralt, A. Food Hydrocolloids 2009, 23 (3), 676-683.
19. Pommet, M.; Redl, A.; Morel, M.-H.; Guilbert, S. Polymer 2003, 44, 115-122.
20. Quast, K. Miner. Eng. 2006, 19, 582-597.
21. Dickinson, E. An introduction to food colloids; Oxford Science Publications: Oxford, 1992.
22. Dickinson, E.; McClements, D. J. Advances in Food Colloids; Blackie Academic & Professional: Glasgow, Scotland, 1995.
23. Kamaya, Y.; Kurogi, Y.; Suzuki, K. Environ. Toxicol. 2003, 18 (5), 289-294.
24. Kanicky, J. R.; Shah, D. O. J. Colloid Interface Sci. 2002, 256, 201-207.
25. Khwaldia, K.; Perez, C.; Banon, S.; Desobry, S.; Hardy, J. Crit. Rev. Food Sci. Nutr. 2004, 44 (4), 239-251.
26. Barreto, P. L. M.; Roeder, J.; Crespo, J. S.; Maciel, G. R.; Terenzi, H.; Pires, A. T. N.; Soldi, V. Food Chem. 2003, 82, 425-431.
27. Nylander, T. In Food emulsions, 4th ed.; Friberg, S. E., Larsson, K., Sjöblom, J., Eds.; Marcel Dekker: New York, 2004, Chapter 4.
28. Walstra, P. Physical Chemistry of Foods; Marcel Dekker Inc.: New York, 2003.
29. Rodríguez Patino, J. M.; Sánchez, C. C. Biomacromolecules 2004, 5 (5), 2065-2072.
30. Fernández, L.; Díaz de Apodaca, E.; Cebrián, M.; Villarán, M. C.; Maté, J. I. Eur. Food Res. Technol. 2006, 224 (4), 415-420.
31. Vargas, M.; Albors, A.; Chiralt, A.; Gonzalez-Martínez, C. Food Hydrocolloids 2009, 23 (2), 536-547.
32. Fabra, M. J.; Talens, P.; Chiralt, A. J. Food Eng. 2008, 85, 393-400.
33. Tanaka, M.; Ishizaki, S.; Suzuki, T.; Takai, R. J. Tokyo Univ. Fish. 2001, 87, 31-37.
34. Rakotonirainy, A. M.; Padua, G. W. J. Agric. Food Chem. 2001, 49, 2860-2863.
35. Kleen, D.; Padua, G.; Engeseth, N. Cereal Chem. 2002, 79 (5), 687-694.
36. Roos, Y. H. Phase transitions in Food; Academic Press: San Diego, CA, 1995.
37. Greener, I.; Fennema, O. J. Am. Oil Chem. Soc. 1992, 69 (11), 1081-1087.
38. Ward, G.; Nussinovitch, A. J. Food Sci. 1996, 61 (5), 973-977.
39. Villalobos, R.; Chanona, J.; Hernández, P.; Gutiérrez, G.; Chiralt, A. Food Hydrocolloids 2005, 19, 53-61.