Free Access
Issue
Dairy Sci. Technol.
Volume 88, Number 1, January-February 2008
3rd International Spray Dried Milk Conference
Page(s) 149 - 161
DOI https://doi.org/10.1051/dst:2007012
Published online 21 February 2008
References of  Dairy Sci. Technol. 88 (2008) 149-161
  1. Anderson M., Brooker B.E., Dairy Foams, in: Dickinson E., Stainsby G. (Eds.), Advances in food emulsions and foams Elsevier Applied Science, London, GB, 1988, pp. 221-255.
  2. Anema S.G., Klostermeyer H., Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 °C, J. Agric. Food Chem. 45 (1997) 1108-1115 [CrossRef].
  3. Brooker B.E., Observations on the air-serum interface of milk foams, Food Microstruct. 4 (1985) 289-296.
  4. Buchanan R.A., Lipolysis and frothing of milk, Aust. J. Dairy Technol. 20 (1965) 62-66.
  5. Clarke P.T., Kieseker F.G., A pilot scale preheating system for the treatment of milk and whey, CSIRO Res. Q. 46 (1986) 86-89.
  6. Dalgleish D.G., Law A.J.R., pH-induced dissociation of bovine casein micelles. 1. Analysis of liberated caseins, J. Dairy Res. 55 (1988) 529-538.
  7. Deeth H.C., Smith C.A.D., Lipolysis and other factors affecting the stream-frothing capacity of milk, Aust. J. Dairy Technol. 38 (1983) 14-19.
  8. Dickinson E., Mauffret A., Rolfe S.E., Woskett C.M., Adsorption of interfaces in dairy systems, J. Soc. Dairy Technol. 42 (1989) 18-22.
  9. El-Samragy Y.A., Hansen C.L., McMahon D.J., Production of ultrafiltered skim milk retentate powder. II. Functional properties, J. Dairy Sci. 76 (1993) 2886-2890.
  10. Foegeding E.A., Luck P.J., Davis J.P., Factors determining the physical properties of protein foams, Food Hydrocoll. 20 (2006) 284-292 [CrossRef].
  11. Hoffmann W., Wieczorek A., Borcherding K., Investigation in formation and stability of milk foam, Kiel Milchwirt. Forschung. 54 (2002) 243-255.
  12. Kelly P.M., Burgess K.J., Foaming properties of milk protein concentrate prepared by ultrafiltration, Ir. J. Food Sci. Technol. 2 (1978) 93-104.
  13. Kinsella J.E., Phillips L.G., Structure functional relationships in food proteins, film and foaming behaviour, in: Kinsella J.E., Souice W. (Eds.), Food Proteins, American Oil Chemists' Society, Champaign, Illinois, USA, 1989, pp. 72-77.
  14. Patino J.M.R., Delgado M.N.D., Fernández J.A.L., Stability and mechanical strength of aqueous foams containing food proteins, Colloid Surface A. 99 (1995) 65-78 [CrossRef].
  15. Phillips L.G., Haque Z., Kinsella J.E., A method for the measurement of foam formation and stability, J. Food Sci. 52 (1987) 1074-1077 [CrossRef].
  16. Ridout M.J., Mackie A.R., Wilde P.J., Rheology of mixed beta-casein/beta-lactoglobulin films at the air-water interface, J. Agric. Food Chem. 52 (2004) 3930-3937 [CrossRef] [PubMed].
  17. Schmidt K., McNeill V., Effects of heat treatments on the functional properties of caseinate and whey protein isolate solution, Milchwissenschaft 48 (1993) 3-6.
  18. Udabage S., McKinnon I.R., Augustin M.A., Mineral and casein equilibria in milk: effects of added salts and calcium chelating agents, J. Dairy Res. 67 (2000) 361-370 [CrossRef] [PubMed].
  19. Van Hooydonk A.C.M., Hagedoorn H.G., Boerrighter I.J., pH-induced physic-chemical changes of casein micelles in milk and their effect on renneting. 1. Effect of acidification on physico-chemical properties, Neth. Milk Dairy J. 40 (1986) 281-296.
  20. Ward B.R., Goddard S.J., Augustin M.A., McKinnon I.R., EDTA-induced dissociation of casein micelles and its effect on foaming properties of milk, J. Dairy Res. 64 (1997) 495-504 [CrossRef].
  21. Zhang Z., Dalgleish D.G., Goff H.D., Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed proteins, Colloid Surface B. 34 (2004) 113-121 [CrossRef].
  22. Zhang Z., Goff H.D., Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers, Int. Dairy J. 14 (2004) 647-657 [CrossRef].

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.