Services
-
Articles citing this article
-
Same authors
- PubMed - Recommend this article
- Download citation
- Alert me if this article is cited
- Alert me if this article is corrected
Free access article
|
||||||||||||||||||
References of Lait 87 (2007) 287-300
- Anema S.G., Klostermeyer H.,
-potentials of casein micelles from reconstituted skim milk heated at 120 °C, Int. Dairy J. 6 (1996) 637-687 [CrossRef].
- Asai I., Watari Y., Iida H., Masutake K., Ochi T., Ohashi S., Furuta H., Maeda H., Effect of soluble soybean polysaccharide on dispersion stability of acidified milk protein, in: Nishinari K., Doi E. (Eds.), Food Hydrocolloids: Structure, properties and functions, Plenum Press, New York, 1994, pp. 151-156.
- Boulenguer P., Laurent M.A., Comparison of the stabilization mechanism of acid dairy drinks (ADD) induced by pectin and soluble soybean polysaccharide (SSP), in: Voragen F., Schols H., Visser R. (Eds.), Advanced in pectin and pectinase research, Kluwer Academic Publishers, Dordrecht, The Netherlands, 2003, pp. 467-480.
- Clasen C., Kulicke W.M., Determination of viscoelastic and rheo-optical material functions of water-soluble cellulose derivatives, Prog. Polym. Sci. 26 (2001) 1839-1919 [CrossRef].
- Darling D.F., Dickson J., The determination of the zeta potential casein micelles, J. Dairy Res. 46 (1979) 329-332.
- Darling D.F., Dickson J., Electrophoretic mobility of casein micelles, J. Dairy Res. 46 (1979) 441-451.
- De Kruif C.G., Casein micelles: diffusivity as a function of renneting time, Langmuir 8 (1992) 2932-2937 [CrossRef].
- Delben F., Stefancich S., Interaction of food proteins with polysaccharides, I. Properties upon mixing, J. Food Eng. 31 (1997) 325-346 [CrossRef].
- Fujimoto J., Petri D.F.S., Adsorption behavior of carboxymethylcellulose on amino-terminated surfaces, Langmuir 17 (2001) 56-60 [CrossRef].
- Laurent M.A., Boulenguer P., Stabilization mechanism of acid dairy drinks (AMD) induced by pectin, Food Hydrocoll. 17 (2003) 445-454 [CrossRef].
- Maroziene A., De Kruif C.G., Interaction of pectin and casein micelles, Food Hydrocoll. 14 (2000) 391-394 [CrossRef].
- Nakamura A., Furuta H., Maeda H., Takao T., Nagamatsu Y., Structural studies by stepwise enzymatic degradation of the main backbone of soybean soluble polysaccharides consisting of galacturonan and rhamnogalacturonan, Biosci. Biotech. Bioch. 66 (2002) 1301-1313 [CrossRef].
- Nakamura A., Furuta H., Kato M., Maeda N.Y., Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions, Food Hydrocoll. 17 (2003) 333-343 [CrossRef].
- Nakamura A., Yoshida R., Maeda H., Corredig M., The stabilizing behaviour of soluble polysaccharide and pectin in acidified milk beverages, Int. Dairy J. 16 (2006) 361-369 [CrossRef].
- Parker A., Boulenguer P., Kravtchenko T.P., Effect of the addition of high methoxy pectin on the rheology and colloidal stability of acid milk drinks, in: Nishinari K., Doi E. (Eds.), Food Hydrocolloids: Structure, properties and functions, Plenum Press, New York, 1994, pp. 307-312.
- Pereyra R., Schmidt K.A., Wicker L., Interaction and stabilization of acidified casein dispersions with low and high methoxyl pectins, J. Agr. Food Chem. 45 (1997) 3448-3451 [CrossRef].
- Phillips G.O., Williams P.A., Celllulosics, in: Handbook of hydrocolloids. Woodhead publishing Ltd, Abington, England, 2000, pp. 219-229.
- Schmidt D.G., Poll J.K., Electrokinetic measurements on unheated and heated casein micelle systems, Nerth. Milk Dairy J. 40 (1986) 269-280.
- Sejersen M.T., Salomonsen T., Ipsen R., Clark R., Rolin C., Engelsen S.B., Zeta potential of pectin - stabilised casein aggregates in acidified milk drinks, Int. Dairy J. 4 (2007) 302-307.
- Shaw D.J., Introduction to Colloid and Surface Chemistry, Butterworth and Co., London, 1980.
- Surh J., Decker E.A., Mcclements D.J., Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions, Food Hydrocoll. 20 (2006) 607-618 [CrossRef].
- Syber A., Bauer W.J., Klostermeyer H., Polymer science concepts in dairy systems - an overview of milk protein and food hydrocolloid interaction, Int. Dairy J. 8 (1998) 179-193 [CrossRef].
- Tromp R.H., De Kruif C.G., Van Eijk M., Rolin C., On the mechanism of stabilization of acidified milk drinks by pectin, Food Hydrocoll. 18 (2004) 565-572 [CrossRef].
- Tuinier R., Kruif C.G., Stability of casein micelles in milk, J. Chem. Phys. 17 (2002) 1290-1295 [CrossRef].
- Tuinier R., Ten Grotenhuis E., De Kruif C.G., The effect of depolymerised guar gum on the stability of skim milk, Food Hydrocoll. 14 (2000) 1-7 [CrossRef].
- Tuinier R., Rolin C., De Kruif C.G., Electrosorption of pectin onto casein micelles, Biomacromolecules 3 (2002) 632-638 [CrossRef] [PubMed].
| What is OpenURL? |
The OpenURL standard is a protocol for transmission of metadata describing the resource that you wish to access. An OpenURL link contains article metadata and directs it to the OpenURL server of your choice. The OpenURL server can provide access to the resource and also offer complementary services (specific search engine, export of references...). The OpenURL link can be generated by different means.
- If your librarian has set up your subscription with an OpenURL resolver, OpenURL links appear automatically on the abstract pages.
- You can define your own OpenURL resolver with your EDPS Account. In this case your choice will be given priority over that of your library.
- You can use an add-on for your browser (Firefox or I.E.) to display OpenURL links on a page (see http://www.openly.com/openurlref/). You should disable this module if you wish to use the OpenURL server that you or your library have defined.


BibSonomy
CiteUlike
Connotea
Del.icio.us
Digg
Facebook