Free Access
Issue |
Lait
Volume 86, Number 4, July-August 2006
|
|
---|---|---|
Page(s) | 303 - 315 | |
DOI | https://doi.org/10.1051/lait:2006012 | |
Published online | 25 July 2006 |
References of Lait 86 303-315
- Adebowale K.O., Lawal O.S., Foaming, gelation and electrophoretic characteristics of mucuna bean proteins concentrates, Food Chem. 83 (2003) 237-246 [CrossRef].
- Arias M., Lopez-Fandino R., Olano A., Influence of pH on the effects of high pressure on milk proteins, Milchwissenschaft 55 (2000) 191-194.
- Boye J.I., Alli I., Ramaswamy H., Reghvan V.G.S., Interactive effects of factor affecting gelation of whey proteins, J. Food Sci. 62 (1997) 57-65.
- Challis R.E., Povey M.J.W., Mather M.L., Holmes A.K., Ultrasound techniques for characterizing colloidal dispersions, Rep. Prog. Phys. 68 (2005) 1541-1637 [CrossRef].
- Cheftel J.C., Effects of high hydrostatic pressure on food constituents: an overview, in: Balny C., Hayashi R., Heremans K., Masson P. (Eds.), High Pressure and Biotechnology, John Libbey Eurotext, Montrouge, France, 1992, pp. 195-208.
- Chove B.E., Grandison A.S., Lewis M.J., Emulsifying properties of soy protein isolates obtained by microfiltration, J. Sci. Food Agr. 82 (2002) 267-272 [CrossRef].
- Corradini C., Functional properties of whey proteins in foods, Sci. Tecn. Latt.-Cas. 49 (1998) 204-213.
- Dalgleish D.G., Food Emulsions, in: Sjöblom J. (Ed.), Emulsions and Emulsion Stability, Marcel Dekker, New York, USA, 1996, pp. 287-325.
- Dickinson E., Galazka V.B., Emulsion stabilization by ionic and covalent complexes of b-lactoglobulin with polysaccharides, Food Hydrocoll. 5 (1991) 281-296.
- Dumay E.M., Kalichevsky M.T., Cheftel J.C., High pressure unfolding and aggregation of b-lactoglobulin and the baroprotective effects of sucrose, J. Agric. Food Chem. 42 (1994) 1861-1868 [CrossRef].
- Faergemand M., Otte J., Qvist K.B., Crosslinking of whey proteins by enzymic oxidation, J. Agric. Food Chem. 46 (1998) 1326-1333 [CrossRef].
- Funtenberger S., Dumay E., Cheftel J.C., Pressure induced aggregation of b-lactoglobulin in pH 7.0 buffers, Lebensm.-Wiss. Technol. 28 (1995) 410-418 [CrossRef].
- Galazka V.B., Dickinson E., Ledward D.A., Effect of high-pressure on the emulsifying behaviour of b-lactoglobulin, Food Hydrocoll. 10 (1996) 213-219.
- Harper W.J., Biological Properties of Whey Components: A Review, American Dairy Product Institute, Chicago IL, 2000, pp. 1-67.
- Herceg Z., Lelas V., Brcnic M., Tripalo B., Jezek D., Fine milling and micronization of organic and inorganic materials under dynamic conditions, Powder Technol. 139 (2004) 111-117.
- Herceg Z., Lelas V., Kresic G., Influence of tribomechanical micronization on the physical and functional properties of whey proteins, Int. J. Dairy Technol. 58 (2005) 225-232.
- Hinrichs J., Rademacher B., Kinetics of combined thermal and pressure-induced whey protein denaturation in bovine skim milk, Int. Dairy J. 14 (2004) 315-323.
- Hudson H.M., Daubert C.R., Foegeding E.A., Rheological and physical properties of derivatized whey protein isolate powders, J. Agric. Food Chem. 48 (2000) 3112-3119 [CrossRef] [PubMed].
- Huffman L.M., Processing whey protein for use as a food ingredient, Food Technol. 50 (1996) 49-52.
- Hunt J.A., Dalgleish D.G., Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions, Food Hydrocoll. 8 (1994) 175-187.
- Huppertz T., Fox P.F., Kelly A.L., High pressure treatment of bovine milk: effects on casein micelles and whey proteins, J. Dairy Res. 71 (2004) 97-106 [CrossRef] [PubMed].
- Huppertz T., Fox P.F., Kelly A.L., High pressure-induced denaturation of a-lactalbumin and b-lactoglobulin in bovine milk and whey: a possible mechanism, J. Dairy Res. 71 (2004) 489-495 [CrossRef] [PubMed].
- Huppertz T., Fox P.F., de Kruif K.G., Kelly A.L., High pressure-induced changes in bovine milk proteins: A review, Biochim. Biophys. Acta 1764 (2006) 593-598 [PubMed].
- Ibanoglu E., Karatas S., High pressure effect on foaming behaviour of whey protein isolate, J. Food Eng. 47 (2001) 31-36 [CrossRef].
- Ikeuchi Y., Nakagawa K., Endo T., Suzuki A., Hayashi T., Ito T., Pressure induced denaturation of monomer b-Lactoglobulin is partially irreversible: comparison of monomer form (highly acidic pH) with dimmer form, J. Agric. Food Chem. 49 (2001) 4052-4059 [CrossRef] [PubMed].
- Kanno C., Mu T.-H., Hagiwara T., Ametani M., Azuma N., Gel formation from industrial milk whey proteins under hydrostatic pressure: effect of hydrostatic pressure and protein concentration, J. Agric. Food Chem. 46 (1998) 417-424 [CrossRef] [PubMed].
- Kato A., Nakai S., Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins, Biochim. Biophys. Acta 624 (1980) 13-20 [PubMed].
- Kato A., Osako Y., Matsudomi N., Kobayashi K., Changes in the emulsifying and foaming properties of proteins during heat denaturation, Agric. Biol. Chem. 47 (1994) 33-37.
- Kinsella J.E., Whitehead D.M., Proteins in whey: chemical, physical and functional properties, Adv. Food Nutr. Res. 33 (1989) 343-348 [PubMed].
- Knorr D., Advantages, possibilities and challenges of high pressure applications in food processing, in: Reid D.S. (Ed.), The Properties of Water in Foods. Blackie, New York, USA, 1998, pp. 419-437.
- Korhonen H., Technology options for new nutritional concepts, Int. J. Dairy Technol. 55 (2002) 79-88.
- Kresic G., Lelas V., Herceg Z., Possibility of nutritional enrichment of whipped dairy products with whey proteins treated with high pressure, Mljekarstvo 55 (2005) 83-99.
- Ledward D.A., Effect of pressure on protein structure, High Pressure Res. 19 (2000) 1-10.
- McClements D.J., Food Emulsions: Principles, Practices, and Techniques, CRC Press, Boca Raton, 2004.
- Messens W., Van Camp J., Huyghebaert A., The use of high pressure to modify the functionality of food proteins, Trends Food Sci. Technol. 8 (1997) 107-112 [CrossRef].
- Michel M., Leser M.E., Syrbe A., Clerc M.F., Bauwens I., Bovetto L., van Schack M.L., Watzke H.J., Pressure effects on whey protein-pectin mixtures, Lebensm.-Wiss. Technol. 34 (2001) 41-52 [CrossRef].
- Mleko S., Foegeding E.A., pH induced aggregation and weak gel formation of whey protein polymers, J. Food Sci. 65 (2000) 139-143.
- Morr C.V., Foegeding E.A., Composition and functionality of commercial whey and milk protein concentrates and isolates: a status report, Food Technol. 44 (1990) 100-112.
- Nakai S., Li-Chane E., Recent advances in structure and function of food proteins: QSAR approach, Crit. Rev. Food Sci. 33 (1993) 477-499.
- Noda M., Shiinoki Y., Microstructure and rheological behaviour of whipping cream, J. Texture Stud. 17 (1986) 189-204.
- Pittia P., Wilde P.J., Husband F.A., Clark D.C., Functional and structural properties of beta-lactoglobulin as affected by high pressure treatment, J. Food Sci. 61 (1996) 1123-1128.
- Pittia P., Wilde P.J., Clark D.C., The effects of high pressure treatment on functional properties of b-casein and b-lactoglobulin, in: Heremans K. (Ed.), High Pressure Research in the Bioscience and Biotechnology, Leuven University Press, Leuven, Belgium, 1997, pp. 355-358.
- Severin S., Xia W.S., Enzymatic hydrolysis of whey proteins by two different proteases and their effect on the functional properties of resulting protein hydrolysates, J. Food Biochem. 30 (2006) 77-97.
- Tewari G., Jayas D.S., Holley R.A., High pressure processing of foods: an overview, Sci. Aliment 19 (1999) 619-661.
- U.S. Dairy Export Council Product specifications, Arlington, VA, USA, 1999.
- Van Aken G.A., Zoet F.D., Coalescence in highly concentrated coarse emulsions, Langmuir 16 (2000) 7131-7138 [CrossRef].
- Van Camp J., Huyghebaert A., A comparative rheological study of heat and pressure induced whey protein gels, Food Chem. 54 (1995) 357-364 [CrossRef].
- Velez-Ruiz J.F., Swanson B.G., Barbosa-Canovas G.V., Flow and viscoelastic properties of concentrated milk treated by high hydrostatic pressure, Lebensm.-Wiss. Technol. 31 (1998) 182-195 [CrossRef].
- Zayas J.F., Functionality of proteins in food, Springer-Verlag, Berlin, Germany, 1997.
- Zhu H., Damodaran S., Heat-induced conformational changes in whey protein isolate and its relation to foaming properties, J. Agric. Food Chem. 42 (1994) 846-855 [CrossRef].