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
- 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.
- 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].
- Brooker B.E., Observations on the air-serum interface of milk foams, Food Microstruct. 4 (1985) 289-296.
- Buchanan R.A., Lipolysis and frothing of milk, Aust. J. Dairy Technol. 20 (1965) 62-66.
- 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.
- 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.
- 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.
- Dickinson E., Mauffret A., Rolfe S.E., Woskett C.M., Adsorption of interfaces in dairy systems, J. Soc. Dairy Technol. 42 (1989) 18-22.
- 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.
- Foegeding E.A., Luck P.J., Davis J.P., Factors determining the physical properties of protein foams, Food Hydrocoll. 20 (2006) 284-292 [CrossRef].
- Hoffmann W., Wieczorek A., Borcherding K., Investigation in formation and stability of milk foam, Kiel Milchwirt. Forschung. 54 (2002) 243-255.
- Kelly P.M., Burgess K.J., Foaming properties of milk protein concentrate prepared by ultrafiltration, Ir. J. Food Sci. Technol. 2 (1978) 93-104.
- 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.
- 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].
- 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].
- 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].
- Schmidt K., McNeill V., Effects of heat treatments on the functional properties of caseinate and whey protein isolate solution, Milchwissenschaft 48 (1993) 3-6.
- 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].
- 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.
- 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].
- 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].
- 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].