Thermal behavior of fat droplets as related to adsorbed milk proteins in complex food emulsions. A DSC study-Reference-Cited by-同舟云学术

Thermal behavior of fat droplets as related to adsorbed milk proteins in complex food emulsions. A DSC study

Published:2003-08 Issue:8 Volume:80 Page:741-746
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Relkin Perla¹,Ait-Taleb Amel¹,Sourdet Stéphanie¹,Fosseux Pierre-Yves²

Affiliation:

1. Laboratoire de Biophysique des Matériaux Alimentaires; Ecole Nationale Supérieure des Industries alimentaires; 1. Avenue des Olympiades F-92774 Massey France

2. Nestlé Product Technology Center (PTC) Beauvais; F-60000 Beauvais France

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference24 articles.

1. Overview of Emulsion and Foam Stability;Walstra,1987

2. Structure and Composition of Adsorbed Protein Layers and the Relationship to Emulsion Stability;Dickinson;J. Chem. Soc. Faraday Trans.,1992

3. Conformations and Structures of Milk Proteins Adsorbed to Oil-Water Interfaces;Dalgleish;Food Res. Int.,1996

4. Partial Coalescence in Oil-in-Water Emulsions. 2. Influence of the Properties of the Fat;Boode;Colloids Surf. A,1993

5. The Roles of Emulsifiers in Fat Crystallization;Garti,2001

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Kinetic Phase Behavior of Binary Mixtures of Tri-Saturated Triacylglycerols Containing Lauric Acid;Crystals;2024-09-12

2. Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils;Food Research International;2024-01

3. Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types;Food Hydrocolloids;2022-04

4. Effect of Oil Phase Transition on the Stability of Pickering Emulsions Stabilized by Cellulose Nanocrystals;Langmuir;2022-02-16

5. Influence of cooling rate on partial coalescence in natural dairy cream;Food Research International;2019-06