Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions-Reference-Cited by-同舟云学术

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Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions

Published:2016-01 Issue: Volume:52 Page:42-49
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Phan Thi Thanh Que,Le Thien Trung,Van de Walle Davy,Van der Meeren Paul,Dewettinck Koen

Funder

MOET (Ministry of Education and Training)

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference44 articles.

1. Flow-induced coalescence in protein stabilized highly concentrated emulsions: role of shear resisting connections between the droplets;van Aken;Langmuir,2002

2. Interfacial rheological properties of adsorbed protein layers and surfactants: a review;Bos;Advances in Colloid and Interface Science,2001

3. The influence of surface composition and molecular diffusion on the stability of foams formed from protein surfactant mixtures;Coke;Journal of Colloid and Interface Science,1990

4. Emulsion stability as affected by competitive adsorption between an oil-soluble emulsifier and milk proteins at the interface;Cornec;Journal of Food Science,1998

5. Isolates from industrial buttermilk: emulsifying properties of materials derived from the milk fat globule membrane;Corredig;Journal of Agricultural and Food Chemistry,1997

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