Emulsification properties of whey proteins in their natural environment: effect of whey protein concentration at 4 and 18% milk fat

[1]  E. Dickinson,et al.  Food Emulsions and Foams: Interfaces, Interactions and Stability , 1999 .

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

[3]  B. Guamis,et al.  Comparison of the Effects of High Pressure and Thermal Treatments on the Casein Micelles in Goat's Milk , 1998 .

[4]  R J Pearce,et al.  Characterization by ionization mass spectrometry of lactosyl beta-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site. , 1997, Journal of dairy science.

[5]  D. Mcclements,et al.  Physicochemical Properties of Whey Protein‐Stabilized Emulsions as affected by Heating and Ionic Strength , 1997 .

[6]  D. Mcclements,et al.  Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl , 1997 .

[7]  D. Dalgleish,et al.  Effects of pH and ethanol on the kinetics of destabilisation of oil-in-water emulsions containing milk proteins , 1996 .

[8]  A. Gouldsworthy,et al.  Identification of Peptides Released from Casein Micelles by Limited Trypsinolysis , 1996 .

[9]  J. German,et al.  Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions , 1996 .

[10]  C. Mccrae,et al.  Characterization of dairy emulsions by forward lobe laser light scattering—Application to milk and cream , 1996 .

[11]  L. Huffman,et al.  Processing whey protein for use as a food ingredient. , 1996 .

[12]  D. Dalgleish,et al.  Effect of pH on the stability and surface composition of emulsions made with whey protein isolate , 1994 .

[13]  D. Mcclements,et al.  Polymerization of whey proteins in whey protein-stabilized emulsions , 1993 .

[14]  D. Mcclements,et al.  Disulfide Bond Formation Affects Stability of Whey Protein Isolate Emulsions , 1993 .

[15]  A. Law,et al.  Quantitative fractionation of whey proteins by gel permeation FPLC , 1993 .

[16]  K. Das,et al.  pH DEPENDENT EMULSIFYING PROPERTIES OF B-LACTOGLOBULIN , 1989 .

[17]  G. Brûlé,et al.  Binding of bivalent cations to α-lactalbumin and β-lactoglobulin: effect of pH and ionic strength , 1988 .

[18]  D. Dalgleish,et al.  Calculation of the ion equilibria in milk diffusate and comparison with experiment. , 1981, Analytical biochemistry.

[19]  P. Walstra,et al.  The milk fat globule: Emulsion science as applied to milk products and comparable foods , 1974 .