Food emulsions studied by DWS: recent advances

[1]  R. Pecora Dynamic Light Scattering , 1985 .

[2]  G. Maret,et al.  Multiple light scattering from disordered media. The effect of brownian motion of scatterers , 1987 .

[3]  D. Weitz,et al.  Diffusing wave spectroscopy. , 1988, Physical review letters.

[4]  E. Dickinson,et al.  Advances in Food Emulsions and Foams , 1988 .

[5]  D. Horne Particle size measurement in concentrated latex suspensions using fibre-optic photon correlation spectroscopy , 1989 .

[6]  W. Brown Dynamic light scattering : the method and some applications , 1993 .

[7]  Noninvasive Study of Gel Formation in Polymer-Stabilized Dense Colloids Using Multiply Scattered Light , 1993 .

[8]  Mason,et al.  Optical measurements of frequency-dependent linear viscoelastic moduli of complex fluids. , 1995, Physical review letters.

[9]  Gang,et al.  Thermal fluctuations of the shapes of droplets in dense and compressed emulsions. , 1995, Physical review. E, Statistical physics, plasmas, fluids, and related interdisciplinary topics.

[10]  P. Pusey,et al.  Two-colour Dynamic Light Scattering , 1995 .

[11]  Povey,et al.  Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate , 1997, Journal of colloid and interface science.

[12]  H. Goff,et al.  Colloidal aspects of ice cream—A review , 1997 .

[13]  D. Dalgleish,et al.  The characterization of small emulsion droplets made from milk proteins and triglyceride oil , 1997 .

[14]  David Julian McClements,et al.  Food Emulsions: Principles, Practice, and Techniques , 1998 .

[15]  E. Furst,et al.  Particle dynamics in magnetorheological suspensions using diffusing-wave spectroscopy , 1998 .

[16]  E. Dickinson Caseins in emulsions: interfacial properties and interactions , 1999 .

[17]  G. Soelkner,et al.  Experimental and theoretical laser-Doppler frequency spectra of a tissuelike model of a human head with capillaries. , 1999, Applied optics.

[18]  Y. Hemar,et al.  A diffusing wave spectroscopy study of the kinetics of Ostwald ripening in protein-stabilised oil/water emulsions , 1999 .

[19]  ten Grotenhuis E,et al.  The Application of Diffusing-Wave Spectroscopy to Monitor the Phase Behavior of Emulsion-Polysaccharide Systems. , 2000, Journal of colloid and interface science.

[20]  F. Scheffold,et al.  Sol-Gel transition of concentrated colloidal suspensions , 2000, Physical review letters.

[21]  T. Vliet,et al.  Interfacial rheological properties of adsorbed protein layers and surfactants: a review. , 2001, Advances in colloid and interface science.

[22]  A. Bot,et al.  Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy. , 2001, Colloids and surfaces. B, Biointerfaces.

[23]  M. Anton,et al.  Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions. , 2001, Colloids and surfaces. B, Biointerfaces.

[24]  J. Harden,et al.  Recent advances in DWS-based micro-rheology , 2001 .

[25]  S. Vanapalli,et al.  Emulsions under shear—the formation and properties of partially coalesced lipid structures , 2001 .

[26]  F Scheffold,et al.  Diffusing-wave spectroscopy of nonergodic media. , 2001, Physical review. E, Statistical, nonlinear, and soft matter physics.

[27]  D. Mcclements,et al.  Droplet size determination in food emulsions: comparison of ultrasonic and light scattering methods , 2001 .

[28]  D J Durian,et al.  Scattering optics of foam. , 2001, Applied optics.

[29]  Virgile.Viasnoff,et al.  Multispeckle diffusing-wave spectroscopy: A tool to study slow relaxation and time-dependent dynamics , 2002 .

[30]  F. Scheffold Particle Sizing with Diffusing Wave Spectroscopy , 2002 .

[31]  N. Garti,et al.  Protein-Polysaccharide Interactions for Stabilization of Food Emulsions , 2002 .

[32]  M. Corredig,et al.  Characterization of Oil-in-Water Emulsions Prepared with Commercial Soy Protein Concentrate , 2002 .

[33]  A. Alting,et al.  Quantification of heat-induced casein /whey protein interactions in milk and its relation to gelation kinetics , 2003 .

[34]  P. Schurtenberger,et al.  Particle dynamics in concentrated colloidal suspensions. , 2003, Faraday discussions.

[35]  E. Linden,et al.  Suppression of depletion flocculation in oil-in-water emulsions: a kinetic effect of β-lactoglobulin , 2003 .

[36]  Hugo Bissig,et al.  Time-resolved correlation: a new tool for studying temporally heterogeneous dynamics , 2003 .

[37]  J. Munch,et al.  Microrheology: Structural evolution under static and dynamic conditions by simultaneous analysis of confocal microscopy and diffusing wave spectroscopy , 2003 .

[38]  D. N. Pinder,et al.  Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy. , 2003, Journal of colloid and interface science.

[39]  E. Linden,et al.  Control of strength and stability of emulsion-gels by a combination of long- and short-range interactions , 2003 .

[40]  M. Alexander,et al.  Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet. , 2004, Colloids and surfaces. B, Biointerfaces.

[41]  E. Linden,et al.  Dextran-induced depletion flocculation in oil-in-water emulsions in the presence of sucrose , 2004 .

[42]  J. Sáenz,et al.  Photonic properties of strongly correlated colloidal liquids. , 2004 .

[43]  P. Schurtenberger,et al.  Tracer microrheology of γ-dodecalactone induced gelation of aqueous starch dispersions , 2004 .

[44]  R. Carminati,et al.  Beyond the diffusing-wave spectroscopy model for the temporal fluctuations of scattered light. , 2004, Physical review letters.

[45]  P. Wilde,et al.  Proteins and emulsifiers at liquid interfaces. , 2004, Advances in colloid and interface science.

[46]  D. Mcclements Protein-stabilized emulsions , 2004 .

[47]  E. van der Linden,et al.  Scaling behavior of delayed demixing, rheology, and microstructure of emulsions flocculated by depletion and bridging. , 2004, Langmuir : the ACS journal of surfaces and colloids.

[48]  Determination of early stages of rennet-induced aggregation of casein micelles by diffusing wave spectroscopy and rheological measurements , 2004 .

[49]  E. Dickinson,et al.  Understanding temperature-sensitive caseinate emulsions: new information from diffusing wave spectroscopy , 2005 .

[50]  M. Corredig,et al.  Stabilization of caseinate-covered oil droplets during acidification with high methoxyl pectin. , 2005, Journal of agricultural and food chemistry.

[51]  E. Dickinson Food colloids : interactions, microstructure and processing , 2005 .

[52]  M. Alexander,et al.  Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy. , 2005, Langmuir : the ACS journal of surfaces and colloids.

[53]  M. Corredig,et al.  Interactions of high methoxyl pectin with whey proteins at oil/water interfaces at acid pH. , 2005, Journal of agricultural and food chemistry.

[54]  M. Corredig,et al.  In situ study of flocculation of whey protein-stabilized emulsions caused by addition of high methoxyl pectin , 2006 .

[55]  D. Mcclements,et al.  Influence of pH and Pectin Type on Properties and Stability of Sodium-Caseinate Stabilized Oil-in-Water Emulsions , 2006 .

[56]  D. N. Pinder,et al.  Micro-rheological investigation of dextran solutions using diffusing wave spectroscopy , 2006 .

[57]  DWS microrheology of a linear polysaccharide. , 2006, Biomacromolecules.

[58]  M. Corredig,et al.  Comparison on the effect of high-methoxyl pectin or soybean-soluble polysaccharide on the stability of sodium caseinate-stabilized oil/water emulsions. , 2007, Journal of agricultural and food chemistry.

[59]  M. Corredig,et al.  A diffusing wave spectroscopy study of the dynamics of interactions between high methoxyl pectin and sodium caseinate emulsions during acidification. , 2007, Colloids and surfaces. B, Biointerfaces.

[60]  P. Venema,et al.  Transitions in structure in oil-in-water emulsions as studied by diffusing wave spectroscopy. , 2007, Langmuir : the ACS journal of surfaces and colloids.

[61]  M. Corredig,et al.  Investigation of interactions between two different polysaccharides with sodium caseinate-stabilized emulsions using complementary spectroscopic techniques: Diffusing wave and ultrasonic spectroscopy , 2008 .