Dairy protein stabilizers affect both rheological properties and growth of Zygosaccharomyces parabailii in lite salad dressings

[1]  D. Archer,et al.  Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii , 2013, International journal of food microbiology.

[2]  S. Suh,et al.  Proposal of Zygosaccharomyces parabailii sp. nov. and Zygosaccharomyces pseudobailii sp. nov., novel species closely related to Zygosaccharomyces bailii. , 2013, International journal of systematic and evolutionary microbiology.

[3]  I. Sá-Correia,et al.  Adaptive response to acetic acid in the highly resistant yeast species Zygosaccharomyces bailii revealed by quantitative proteomics , 2012, Proteomics.

[4]  F. Devlieghere,et al.  A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii. , 2009, Food microbiology.

[5]  M. Sierakowski,et al.  Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers , 2009 .

[6]  Emily K Haque,et al.  Antihypertensive and antimicrobial bioactive peptides from milk proteins , 2008 .

[7]  E. Dickinson.  Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions. , 2008, Soft matter.

[8]  A. Hosoi,et al.  Fingerprinting Soft Materials: A Framework for Characterizing Nonlinear Viscoelasticity , 2007, 0710.5509.

[9]  S. Gunasekaran,et al.  Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions , 2007 .

[10]  G. Fleet.  Yeasts in foods and beverages: impact on product quality and safety. , 2007, Current opinion in biotechnology.

[11]  A. Querol,et al.  Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosaccharomyces rouxii isolated from high sugar environments. , 2007, International journal of food microbiology.

[12]  C. Kurtzman,et al.  Yeast Systematics and Phylogeny — Implications of Molecular Identification Methods for Studies in Ecology , 2006 .

[13]  C. Biliaderis,et al.  Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture , 2005 .

[14]  J. Davies,et al.  Plasma membrane H+ and K+ transporters are involved in the weak-acid preservative response of disparate food spoilage yeasts. , 2005, Microbiology.

[15]  K. Dewettinck,et al.  Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins , 2004 .

[16]  B. Swanson,et al.  Inhibition of microorganisms in salad dressing by sucrose and methylglucose fatty acid monoesters , 2003 .

[17]  M. Côrte-Real,et al.  Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii. , 2003, FEMS yeast research.

[18]  E. Dickinson.  Milk protein interfacial layers and the relationship to emulsion stability and rheology. , 2001, Colloids and surfaces. B, Biointerfaces.

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

[20]  S. Turgeon,et al.  Stability and rheological properties of salad dressing containing peptidic fractions of whey proteins , 1996 .

[21]  C. Gallegos,et al.  Rheology and processing of salad dressing emulsions , 1995 .

[22]  A. Grinbaum,et al.  Exploding bottles: eye injury due to yeast fermentation of an uncarbonated soft drink , 1994, The British journal of ophthalmology.

[23]  A. Chiralt,et al.  Rheological Characterization of Low‐calorie Milk‐based Salad Dressings , 1992 .

[24]  R. Flowers,et al.  Acid Tolerant Microorganisms Involved in the Spoilage of Salad Dressings. , 1982, Journal of food protection.