The effect of caseins on the stability and whipping properties of recombined dairy creams-Reference-Cited by-同舟云学术

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The effect of caseins on the stability and whipping properties of recombined dairy creams

Published:2020-06 Issue: Volume:105 Page:104658
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Li Yang,Li Yan,Yuan Dongdong,Wang Yunna,Li Meiling,Zhang Liebing

Funder

National Dairy Industry and Technology System of China

National Key R&D Program of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference32 articles.

1. Whipped cream-like textured systems based on acidified caseinate-stabilized oil-in-water emulsions;Allen;International Dairy Journal,2008

2. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity;Amine;Food Hydrocolloids,2014

3. Modifications of structures and functions of caseins: A scientific and technological challenge;Broyard;Dairy Science and Technology,2015

4. Interfacial properties, thin film stability and foam stability of casein micelle dispersions;Chen;Colloids and Surfaces B Biointerfaces,2017

5. Rehydration characteristics of milk protein concentrate powders;Crowley;Journal of Food Engineering,2015

Cited by 29 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. Oil–water interfacial behaviour of different caseins and stability of emulsions: Effect of micelle content and caseins concentrations;Food Chemistry: X;2024-10

2. Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams;Food Research International;2024-07

3. Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies;Food and Bioprocess Technology;2024-05-27

4. Development of a premix based on micellar casein for fortification of meat systems with vitamin A;Theory and practice of meat processing;2024-04-02

5. Effect of composition, casein genetic variants and glycosylation degree on bovine milk whipping properties;Food Research International;2024-03

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