EDP Sciences logo
Search
Menu
All issues Volume 90 / No 2-3 (March–June 2010) Dairy Sci. Technol., 90 2-3 (2010) 137-146 References
Free Access
Review
Issue
Dairy Sci. Technol.
Volume 90, Number 2-3, March–June 2010
Special Issue: Selected papers from 4th International Symposium on Spray Dried Dairy Products,
15-17th April 2009, Melbourne, Australia
Page(s) 137 - 146
DOI https://doi.org/10.1051/dst/2009037
Published online 10 November 2009
  1. Augustin M.A., The role of encapsulation in the development of functional dairy foods, Aust. J. Dairy Technol. 58 (2003) 156–160. [Google Scholar]
  2. Augustin M.A., Hemar Y., Nano- and micro-structured assemblies for encapsulation of food ingredients, Chem. Soc. Rev. 38 (2009) 902–912. [CrossRef] [PubMed] [Google Scholar]
  3. Augustin M.A., Sanguansri L., Bode O., Maillard reaction products as encapsulants for fish oil powders, J. Food Sci. 71 (2006) E25–E32. [CrossRef] [Google Scholar]
  4. Augustin M.A., Udabage P., Influence of processing on functionality and milk and dairy proteins, Adv. Food Sci. Nutr. 53 (2007) 1–38. [CrossRef] [Google Scholar]
  5. Chevalier F., Chobert J.-M., Dalgarrondo M., Choiset Y., Haertlé T., Maillard glycation of β-lactoglobulin induces conformational changes, Nahrung 46 (2002) 58–63. [CrossRef] [PubMed] [Google Scholar]
  6. Dewettinck K., Rombaut R., Thienpont N., Thien Trung Le, Messens K., Van Camp J., Nutritional and technological aspects of milk fat globule membrane material, Int. Dairy J. 18 (2008) 436–457. [CrossRef] [Google Scholar]
  7. Drusch S., Berg S., Scampicchio M., Serfert Y., Somoza V., Mannino S., Schwarz K., Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients, Food Hydrocoll. 23 (2009) 942–948. [CrossRef] [Google Scholar]
  8. Einhorn-Stoll U., Ulbrich M., Server S., Kunzek H., Formation of milk protein-pectin conjugates with improved emulsifying properties by controlled dry heating, Food Hydrocoll. 19 (2005) 329–340. [CrossRef] [Google Scholar]
  9. Fäldt P., Bergenståhl B., Spray-dried whey protein/lactose/soybean oil emulsions. 1. Surface composition and particle structure, Food Hydrocoll. 10 (1996) 421–429. [CrossRef] [Google Scholar]
  10. Fitz-Gerald C.H., Milk lipase activation by agitation – influence of temperature, Aust. J. Dairy Technol. 29 (1974) 28–32. [Google Scholar]
  11. Gharasallaoui A., Roudaut G., Chabmin O., Voilley A., Saurel R., Applications of spray-drying in microencapsulation of food ingredients: an overview, Food Res. Int. 40 (2007) 1107–1121. [CrossRef] [Google Scholar]
  12. Gouin S., Microencapsulation: industrial appraisal of existing technologies and trends, Trends Food Sci. Technol. 15 (2004) 330–347. [Google Scholar]
  13. Hogan S.A., McNamee B.F., O’Riordan E.D., O’Sullivan M., Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends, Int. Dairy J. 11 (2001) 137–144. [CrossRef] [Google Scholar]
  14. Holt C., Structure and properties of bovine casein micelles, Adv. Protein Chem. 43 (1992) 63–151. [CrossRef] [PubMed] [Google Scholar]
  15. Huppertz T., Kelly A.L., Physical chemistry of milk fat globules, in: Fox P.F., McSweeney P.L.H. (Eds.), Advanced Dairy Chemistry, 3rd edn., Springer, New York, USA, 2006, pp. 173–212. [Google Scholar]
  16. Kagami Y., Sugimura S., Fujishima N., Matsuda K., Kometani T., Matsumura Y., Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials, J. Food Sci. 68 (2003) 2248–2255. [CrossRef] [Google Scholar]
  17. Kontopidis G., Holt C., Sawyer L., Invited review: beta-lactoglobulin: binding properties, structure, and function, J. Dairy Sci. 87 (2004) 785–796. [CrossRef] [PubMed] [Google Scholar]
  18. Kosaraju S.L., Weerakkody R., Augustin M.A., In-vitro evaluation of hydrocolloid-based encapsulated fish oil, Food Hydrocoll. 23 (2009) 1413–1419. [CrossRef] [Google Scholar]
  19. Thompson A.K., Haisman D., Singh H., Physical stability of liposomes prepared from milk fat globule membrane and soy phospholipids, J. Agric. Food Chem. 54 (2006) 6390–6397. [CrossRef] [PubMed] [Google Scholar]
  20. Vega C., Roos Y.H., Spray-dried dairy and dairy-like emulsions – compositional considerations, J. Dairy Sci. 89 (2006) 383–401. [CrossRef] [PubMed] [Google Scholar]
  21. Young S.L., Sarda X., Rosenberg M., Microencapsulating properties of whey proteins. 2. Combinations of whey proteins with carbohydrates, J. Dairy Sci. 76 (1993) 2878–2885. [CrossRef] [Google Scholar]