Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: Effect of heat treatment

Colloids and Surfaces B: Biointerfaces

Volumn 78, Issue 1, 2010, Pages 24-29

  Ye, Aiqian ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Lactalbumin; Lactoglobulin; Heat treatment; Oil in water emulsion; Surface protein composition

Indexed keywords

AQUEOUS PHASE; BRIDGING FLOCCULATION; CONCENTRATION OF; EMULSION DROPLETS; HEATING TEMPERATURES; HEATING TIME; HIGH TEMPERATURE; LACTOGLOBULIN; OIL-IN-WATER EMULSIONS; SURFACE PROTEINS; WHEY PROTEIN ISOLATE;

DROP FORMATION; EMULSIFICATION; EMULSIONS; FLOCCULATION; HEAT TREATMENT; HEATING; PROTEINS; SODIUM CHLORIDE;

PHASE INTERFACES;

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; MEMBRANE PROTEIN; MILK PROTEIN; SODIUM CHLORIDE;

ADSORPTION; ARTICLE; CONTROLLED STUDY; EMULSION; FLOCCULATION; HEAT TREATMENT; HEATING; HIGH TEMPERATURE; MOLECULAR STABILITY; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN ISOLATION; TIME;

ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MEMBRANE PROTEINS; MICROSCOPY, CONFOCAL; MILK PROTEINS; OILS; SODIUM CHLORIDE; WATER;

EID: 77950630279     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2010.02.001     Document Type: Article

References (28)

1. Dickinson E. Colloids Surf. B 2001, 20:197.
2. Dalgleish D.G. Food Res. Int. 1996, 29:541.
3. Kerstens S., Murray B.S., Dickinson E. J. Colloid Interface Sci. 2006, 296:332.
4. Dalgleish D.G. Food Macromolecules and Colloids 1995, 23. The Royal Society of Chemistry, Cambridge. E. Dickinson, D. Lorient (Eds.).
5. Kinsella L.E., Whitehead D.M. Adv. Food Nutr. Res. 1989, 33:343.
6. Singh H., Creamer L.K. J. Dairy Res. 1991, 58:269.
7. Hunt L.A., Dalgleish D.G. Food Hydrocolloids 1996, 10:159.
8. Demetriades K., Coupland J.N., McClements D.J. J. Food Sci. 1997, 62:462.
9. Kulmyrzaev A., Bryant C., McClements D.J. J. Agric. Food Chem. 2000, 48:1593.
10. Sliwinski E.L., Roubos P.J., Zoet F.D., van Boekel M.A.J.S., Wouters J.T. Colloids Surf. B 2003, 31:231.
11. Dickinson E., Parkinson E.L. Int. Dairy J. 2004, 14:635.
12. Monahan F.J., McClements D.J., German J.B. J. Food Sci. 1996, 61:504.
13. Euston S.R., Hirst R.L. Int. Dairy J. 1999, 9:693.
14. Jiménez-Flores R., Ye A., Singh H. J. Agric. Food Chem. 2005, 53:4213.
15. Ye A., Singh H. Food Hydrocolloids 2006, 20:269.
16. Demetriates K., McClements D.J. J. Agric. Food Chem. 1998, 46:3936.
17. Dalgleish D.G., Goff H.D., Luan B.B. Food Hydrocolloids 2002, 16:295.
18. Dickinson E., Rolfe S.E., Dalgleish D.G. Food Hydrocolloids 1989, 3:193.
19. Closs B., Meste M.L., Counthaudon J.L., Colas B., Lorient D. Food Colloids and Polymers: Stability and Mechanical Properties 1993, 571. The Royal Society of Chemistry, Cambridge. E. Dickinson, P. Walstra (Eds.).
20. Ye A., Singh H. Food Hydrocolloids 2000, 14:337.
21. Dickinson E., Matsumura Y. Int. J. Biol. Macromol. 1991, 13:26.
22. Dickinson E., Flint F.O., Hunt J.A. Food Hydrocolloids 1989, 3:389.
23. Ye A. Food Chem. 2008, 110:946.
24. Dalgleish D.G., Goff H.D., Brun J.M., Luan B. Food Hydrocolloids 2002, 16:303.
25. Brun J.M., Dalgleish D.G. Int. Dairy J. 1999, 9:323.
26. Ye A., Singh H., Taylor M.T., Anema S.G. Lait 2004, 84:269.
27. Ye A., Taylor S. Int. Dairy J. 2009, 19:721.
28. Matsumura Y., Mitsui S., Dickinson E., Mori T. Food Hydrocolloids 1994, 8:555.