Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions-Reference-Cited by-同舟云学术

Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions

Published:2013-10 Issue:2 Volume:32 Page:184-191
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Liang Yichao,Patel Hasmukh,Matia-Merino Lara,Ye Aiqian,Golding Matt

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference43 articles.

1. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003

2. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2003

3. Influence of processing on functionality of milk and dairy proteins;Augustin;Advances in Food and Nutrition Research,2007

4. The effect of protein concentration and heat treatment temperature on micellar casein-soy protein mixtures;Beliciu;Food Hydrocolloids,2011

5. Cruijsen, J. M. M. (1996). Physical stability of caseinate-stabilized emulsions during heating. PhD Thesis, Agricultural University of Wageningen, The Netherlands.

Cited by 16 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. Soy protein particles as stabilizers of heat-stable O/W emulsions with 20% protein content;Food Chemistry;2024-11

2. Heat Stability Assessment of Milk: A Review of Traditional and Innovative Methods;Foods;2024-07-16

3. Recent Advances in the Modification of Underutilized Pseudocereal Proteins for Improving Their Functionality: A Practical, Comprehensive and Up-To-Date Review;Food Reviews International;2023-11-09

4. Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion;Comprehensive Reviews in Food Science and Food Safety;2023-09-21

5. Structural modification induced by heat treatments improves the emulsifying attributes of lacquer seed protein isolate;International Journal of Biological Macromolecules;2022-12