Free Access
Volume 82, Number 5, September-October 2002
Page(s) 567 - 578


  1. Abd El Rahman A.M., Madkor S.A., Ibrahim F.S., Kilara A., Physical characteristics of frozen desserts made with cream, anhydrous milk fat or milk fat fraction, J. Dairy Sci. 80 (1997) 1926-1935.
  2. Barfod N.M., Krog N., Larsen G., Buchheim W., Effects of emulsifiers on protein-fat interaction in ice-cream mix during ageing. I. quantitative analyses, Fat Sci. Technol. 93 (1991) 24-29.
  3. Bolliger S., Goff H.D., Tharp B.W., Correlation between colloidal properties of ice cream mix and ice cream, Int. Dairy J. 10 (2000) 303-309.
  4. Bonomi F., Iametti S., Pagliarini E., Peri C., Spectrofluorimetric approach to the estimation of the surface hydrophobicity modification in milk proteins upon thermal treatment, Milchwissenschaft 43 (1988) 281-285.
  5. Britten M., Giroux H.J., Emulsifying properties of whey protein and casein composite blends, J. Dairy Sci. 74 (1991) 3318-3325.
  6. Britten M., Giroux H.J., Interfacial properties of milk protein-stabilized emulsions as influenced by protein concentration, J. Agric. Food Chem. 41 (1993) 1187-1191.
  7. Chen J., Dickinson E., Interfacial ageing effect on the rheology of a heat-set protein emulsion gel, Food Hydrocoll. 13 (1999) 363-369.
  8. Chen J., Dickinson E., Iveson G., Interfacial interactions, competitive adsorption and emulsion stability, Food Struct. 12 (1993) 135-146.
  9. Corredig M., Dalgleish D.G., Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material, J. Dairy Res. 65 (1998) 465-477.
  10. Dalgleish D.G., Conformations and structures of milk proteins adsorbed to oil-water interfaces, Food Res. Int. 29 (1996) 541-547.
  11. Dalgleish D.G., Hollocou A.L., Stabilization of protein-based emulsions by means of interacting polysaccharides, in: Dickinson E., Bergenstahl B. (Eds.), Food colloids, proteins, lipids and polysaccharides, The royal society of chemistry, Cambridge, UK, 1997, pp. 236-244.
  12. Dalgleish D.G., Van Mourik L., Corredig M., Heat-induced interactions of whey proteins and casein micelles with different concentrations of $\beta$-lactalbumin and $\gamma$-lactoglobulin, J. Agric. Food Chem. 45 (1997) 4806-4813.
  13. De Feijter J.A., Benjamins J., Tamboer M., Adsorption displacement of proteins by surfactants in oil-in-water emulsions, Colloid Surface 27 (1987) 243-266.
  14. De Wit J.N., Klarenbeek G., Effects of various treatments on structure and solubility of whey proteins, J. Dairy Sci. 67 (1984) 2701-2710.
  15. Dickinson E., Structure and composition of adsorbed protein layers and the relationship to emulsion stability, J. Chem. Soc. Faraday Trans. 88 (1992) 2973-2983.
  16. Dickinson E., Galazka V.B., Emulsion stabilization by ionic and covalent complexes of ?-lacto- globulin with polysaccharides, Food Hydrocoll. 5 (1991) 281-296.
  17. Dickinson E., Gelin J.L., Influence of emulsifier on competitive adsorption of $\alpha_{\rm s}$-casein and $\beta$-lactoglobulin in oil-in-water emulsions, Colloid Surface 63 (1992) 329-335.
  18. Dickinson E., Matsumura Y., Time-dependent polymerization of $\beta$-lactoglobulin through disulphide bonds at the oil-water interface in emulsions, Int. J. Biol. Macromol. 13 (1991) 26-30.
  19. Dickinson E., Tanai S., Temperature dependence of the competitive displacement of protein from the emulsion droplet surface by surfactants, Food Hydrocoll. 6 (1992) 163-171.
  20. Donovan M., Mulvihill D.M., Thermal denaturation and aggregation of whey proteins, Irish J. Food Sci. Technol. 11 (1987) 87-100.
  21. Euston S.E., Singh H., Munro P.A., Dalgleish D.G., Oil-in-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearate, J. Food Sci. 61 (1996) 916-920.
  22. Gelin J.L., Poyen L., Courthaudon J.L., Meste M., Lorient D., Structural changes in oil-in-water emulsions during the manufacture of ice cream, Food Hydrocoll. 8 (1994) 299-308.
  23. Gelin J.L., Poyen L., Rizzotti R., Meste M., Courthaudon J.L., Lorient D., Interactions between food components in ice cream. Part I: Unfrozen emulsions, Food Hydrocoll. 10 (1996) 385-393.
  24. Goff H.D., Kinsella J.E., Jordan W.K., Influence of various milk protein isolates on ice cream emulsion stability, J. Dairy Sci. 72 (1989) 385-397.
  25. Goff H.D., Liboff M., Jordan W.K., Kinsella J.E., The effects of polysorbate 80 on the fat emulsion in ice cream mix: evidence from transmission electron microscopy, Food Microstruct. 6 (1987) 193-198.
  26. Haque Z., Kristjansson M.M., Kinsella J.E., Interaction between $\kappa$-casein and $\beta$-lactoglobulin: possible mechanisms, J. Agric. Food Chem., 35 (1987) 644-649.
  27. Hillier R.M., Lyster R.L.J., Whey protein denaturation in heated milk and cheese whey, J. Dairy Res. 46 (1979) 95-102.
  28. Hunt J.A., Dalgleish D.G., Adsorption behavior of whey protein isolate and caseinate in soya oil-in-water emulsions, Food Hydrocoll. 8 (1994) 175-187.
  29. Kato A., Nakai S., The relationship between hydrophobicity and interfacial tension of proteins, Biochim. Biophys. Acta 576 (1979) 269-279.
  30. Kinsella J.E., Whitehead D.M., Proteins in whey: chemical, physical and functional properties, Adv. Food Nutr. Res. 33 (1989) 343-438.
  31. Laemmli U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4, Nature 227 (1970) 680-685.
  32. Langendorff V., Cuvelier G., Michon C., Launay B., Parker A., De Kruif C.G., Effects of carrageenan type on the behavior of carrageenan/milk mixtures, Food Hydrocoll. 14 (2000) 273-280.
  33. Liu T., Relkin P., Launay B., Thermal denaturation and heat-induced gelation of $\beta$-lacto- globulin: effects of some chemical parameters, Thermochim. Acta 246 (1994) 387-403.
  34. Mc Clements D.J., Monahan F.J., Kinsella J.E., Disulfide bond formation affects stability of whey protein isolate emulsions, J. Food Sci. 58 (1993) 1036-1039.
  35. Mc Kenzie H.A., $\beta$-lactoglobulins, in: Mc Kenzie H.A. (Ed.), Milk proteins, chemistry and molecular biology, Vol. II., Academic press, New York, USA, 1971, pp. 257-330.
  36. Monahan F.J., Mc Clements D.J., Kinsella J.E., Polymerization of whey proteins in whey protein-stabilized emulsions, J. Agric. Food Chem. 41 (1993) 1826-1829.
  37. Ootwijn H., Walstra P., The membranes of recombined fat globules. 2. Composition, Neth. Milk Dairy J. 33 (1979) 134-154.
  38. Parris N., Purcell J.M., Ptashkin S.M., Thermal denaturation of whey proteins in skim milk, J. Agric. Food Chem. 39 (1991) 2167-2170.
  39. Paulsson M., Dejmek P., Thermal denaturation of whey proteins in mixtures with caseins studied by differential scanning calorimetry, J. Dairy Sci. 73 (1990) 590-600.
  40. Pelan B.M.C., Watts K.M., Campbell I.J., Lips A., The stability of aerated milk protein emulsions in the presence of small molecule surfactants, J. Dairy Sci. 80 (1997) 2631-2638.
  41. Relkin P., Thermal unfolding of $\beta$-lactoglobulin, $\alpha$-lactalbumin and bovine serum albumin. A thermodynamical approach, Crit. Rev. Food Sci. Nutr. 36 (1996) 565-601.
  42. Robin O., Blanchot V., Vuillemard J.C., Paquin P., Microfluidization of dairy model emulsions. I. Preparation of emulsions and influence of processing and formulation on the size distribution of milk fat globules, Lait 72 (1992) 511-531.
  43. Robin O., Kalab M., Britten M., Paquin P., Microfluidization of model dairy emulsions. II. Influence of composition and process factors on the protein surface concentration, Lait 76 (1996) 551-570.
  44. Ruegg M.P., Morr U., Blanc B., A calorimetry study of the thermal denaturation of whey proteins in simulated milk ultrafiltrate, J. Dairy Res. 44 (1977) 509-520.
  45. Segall K.I., Goff H.D., Determination of protein surface concentration for emulsions containing a partially crystalline dispersed phase, Food Hydrocoll. 13 (1999) 291-297.
  46. Shimizu M., Kamiya T., Yamauchi K., The adsorption of whey proteins on the surface of emulsified fat, Agric. Biol. Chem. 45 (1981) 2491-2496.
  47. Tomas A., Courthaudon J.L., Paquet D., Lorient D., Effect of surfactant on some physico-chemical properties of dairy oil-in-water emulsions, Food Hydrocoll. 8 (1994) 543-553.
  48. Walstra P., Emulsion formation, in: Becher P. (Ed.), Encyclopedia of emulsion technology, 1. Basic Theory, Marcel Dekker Inc., New York, USA, 1983, pp. 57-127.
  49. Walstra P., The role of proteins in the stabilization of emulsions, in: Phillips G.O., Wedlock D.J., Williams P.A. (Eds.), Gums and stabilisers for the food industry 4, IRL Press, Oxford, England, 1988, pp. 323-336.


Copyright INRA, EDP Sciences