The hydrophilic, foaming and emulsifying properties of casein concentrates produced by various methods-Reference-Cited by-同舟云学术

The hydrophilic, foaming and emulsifying properties of casein concentrates produced by various methods

Published:2006-06 Issue:6 Volume:41 Page:609-617
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Roman Janesca A.,Sgarbieri Valdemiro C.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01090.x/fullpdf

Reference43 articles.

1. STABILITY OF OIL-IN-WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein

2. AOAC, and W. Horwtz (1990 ). Association of Official Analytical Chemists - Official Methods of Analysis , 15th edn (edited by ). Pp. 1141 . Washington, DC: AOAC.

3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

Cited by 15 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. A novel approach utilising phosphorylated casein for fire-retardant and formaldehyde-free medium density wood fibreboards;Industrial Crops and Products;2024-09

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. Spray drying of milk and milk products;Spray Drying for the Food Industry;2024

4. Structure and rheological properties of oil-water and air-water interfaces stabilized with micellar casein isolate and whey protein isolate mixtures;Food Hydrocolloids;2022-12

5. Are micelles actually at the interface in micellar casein stabilized foam and emulsions?;Food Hydrocolloids;2022-08