Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation

Published:2016-11-02 Issue:6 Volume:96 Page:845-859
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Sci. & Technol.

Author:

Buggy Aoife K.,McManus Jennifer J.,Brodkorb André,Carthy Noel Mc,Fenelon Mark A.

Funder

Food Institutional Research Measure (FIRM) - Irish Department of Agriculture, Food and the Marine

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-016-0306-1.pdf

Reference23 articles.

1. Crowley SV, Dowling AP, Caldeo V, Kelly AL, O’Mahony JA (2016) Impact of alpha-lactalbumin:beta-lactoglobulin ratio on the heat stability of model infant milk formula protein systems. Food Chem 194:184–190. doi: 10.1016/j.foodchem.2015.07.077

2. Dickinson E (1988) Monte-Carlo model of competitive adsorption between interacting macromolecules and surfactants. Mol Phys 65:895–908. doi: 10.1080/00268978800101481

3. Dickinson E (1997) Properties of emulsions stabilized with milk proteins: overview of some recent developments. J Dairy Sci 80:2607–2619

4. Dickinson E (1998) Proteins at interfaces and in emulsions—stability, rheology and interactions. J Chem Soc Faraday T 94:1657–1669. doi: 10.1039/A801167b

5. Gonzalez-Tello P, Camacho F, Guadix EM, Luzon G, Gonzalez PA (2009) Density, viscosity and surface tension of whey protein concentrate solutions. J Food Process Eng 32:235–247. doi: 10.1111/j.1745-4530.2007.00213.x

Cited by 40 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. Impact of a minimally processing route for the production of infant formulas on their sensory properties;Journal of Dairy Science;2024-06

2. Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder;Food Research International;2024-02

3. The impact of temperature on flux, protein transmission and energy usage during microfiltration of skim milk using polymeric membranes;International Dairy Journal;2023-12

4. Towards more biomimetic and sustainable infant formula: challenges and future opportunities;Trends in Food Science & Technology;2023-07

5. Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions;Foods;2023-06-22

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3