Effect of added oil on the foaming properties of skim milk

Milchwissenschaft

Volumn 66, Issue 4, 2011, Pages 354-357

  Kamath, S ^a   Deeth, H C ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BRASSICA NAPUS VAR. NAPUS; HELIANTHUS;

EID: 80055075843     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

1. ANDERSON, M., BROOKER, B.E.: In Advances in Food Emulsions and Foams (Ed. E. Dickinson, G. Stainsby), Elsvier Applied Science, London, 221-255 (1988)
2. KINSELLA, J.E.: Food Chem. 7 (4) 273-288 (1981).
3. DAMODARAN, S.: In Food Proteins: Properties and Characterization (Ed. S. Nakai, H.W. Modler), VCH Publishers, New York. 167-234 (1996).
4. KINSELLA, J.E.: Crit. Rev. Food Sci. Nutr. 21 (3) 197262(1984).
5. KAMATH, S., HUPPERTZ, T., HOULIHAN, A.V., DEETH, H.C.: Int. Dairy J. 18 (10-11) 994-1002 (2008)
6. MULDER, H., WALSTRA, P.: The milk fat globule: Emulsion science as applied to milk products and comparable foods, PUDOC, Wageningen (1974)
7. WALSTRA, P., GEURTS, T.J., NOOMEN, A., JELLEMA, A., VAN BOEKEL, M.A.J.S.: In Dairy technology: Principles of milk properties and processes, Marcel Dekker lnc, New York, Basel (1999).
8. WALSTRA, P.: In Food Chemistry (Ed. O.R. Fennema) Marcel Dekker Inc. 95-155 (1996)
9. AOCS.: In Official Methods and Recommended Practices of the American Oil Chemists Society. AOCS Press 1-54(1993).
10. ZHOU, Y.Q., HARTEL, R.W.: JAOAC Int. 83 (6) 505-511 (2006).
11. HINZ, K., HUPPERTZ, T., KULOZIK, U., KELLY, A.L: Int. Dairy J. 17 (4) 289-293 (2007).
12. GUNSTONE, F.D.: In The chemistry of oils and fats: sources, composition, properties and uses. Blackwell Publishing, Oxford (2004).