Free Access
Issue
Lait
Volume 87, Number 4-5, July-October 2007
27th IDF World Dairy Summit and Congress
Page(s) 337 - 348
DOI https://doi.org/10.1051/lait:200721
Published online 26 October 2007
References of  Lait 87 (2007) 337-348
  1. Anandharamakrishnan C., Rielly C.D., Stapley A.G.F., Thermal denaturation of whey proteins during spray-drying, in: Proceedings of the 15th International Drying Symposium, August 2006, Budapest, Hungary, 2006, pp. 1265-1272.
  2. Bernard C., Broyart B., Vasseur J., Relkin P., Production of whey protein powders with controlled end-use properties, in: Proceedings of the 15th International Drying Symposium, August 2006, Budapest, Hungary, 2006, pp. 1279-1286.
  3. Birchal V.S., Passos M.L., Wildhagen G.R.S., Mujumdar A.S., The influence of spray dryer operation variables on milk powder quality, in: Proceedings of the 14th International Drying Symposium, Sao Paulo, Brazil, 2004, pp. 389-396.
  4. Birlouez-Aragon I., Sabat P., Gouti N., A new method for discrimination milk heat treatment, Int. Dairy J. 12 (2002) 59-67 [CrossRef].
  5. Borios C., Lancelot J., Davenas P., Ilari J.L., Vérification industrielle de l'influence de certains paramètres technologiques de fabrication sur les propriétés physiques de la poudre de lait écrémé, Ind. Alim. Agric. (1984) 1211-1219.
  6. Dannenberg F., Kessler H.G., Reaction kinetics of the denaturation of whey proteins in milk, J. Food Sci. 53 (1988) 258-263.
  7. Donovan M., Mulvihill D.M., Thermal denaturation and aggregation of whey proteins, Ir. J. Food Sci. Technol. 11 (1987) 87-100.
  8. Galani D., Apenten R.K.O., Heat-induced denaturation and aggregation of ${\beta}$-lactoglobulin: kinetics of formation of hydrophobic and disulphide-linked aggregates, Int. J. Food Sci. Technol. 34 (1999) 467-476.
  9. Graham D.E., Phillips M.C., The conformation of proteins at the air-water interface and their role in stabilizing foams, in: Foams, Akers R.J. (Ed.), Academic Press, Boston, USA, 1976, pp. 237-255.
  10. Guillerme C., Loisel W., Bertrand D., Popineau Y., Study of foam stability by video image analysis: relationship with the quantity of liquid in foams, J. Texture Stud. 24 (1993) 287-303.
  11. Hagolle N., Relkin P., Popineau Y., Bertrand D., Study of the stability of egg white protein-based foams: effect of heating protein solution, J. Sci. Food Agric. 80 (2000) 1245-1252.
  12. Harwalkar V.R., Ma C.Y., Thermal analysis of foods, Elsevier Applied Science Publisher, London, UK, 1990.
  13. Marin I., Relkin P., Foaming properties of ${\beta}$-lactoglobulin: impact of pre-heating and addition of isoamyl acetate, Int. J. Food Sci. Technol. 34 (1999) 515-522.
  14. Masters K., Spray drying in practice, SprayDryConsult International Aps, Denmark, 2002.
  15. Millqvist-Fureby A., Elofsson U., Bergenstähl B., Surface composition of spray-dried milk protein-stabilized emulsions in relation to pre-heat treatment of proteins, Coll. Surface B: Biointerfaces 21 (2001) 47-58.
  16. Mills O.E., Effect of temperature on tryptophan fluorescence of ${\beta}$-lactoglobulin, Biochem. Biophys. Acta 434 (1976) 324-332.
  17. Morales F.J., Romero C., Jimenez-Perez S., Fluorescence associated with Maillard reaction in milk and milk-resembling systems, Food Chem. 57 (1996) 423-428 [CrossRef].
  18. Morr C., Ha E.Y.W., Whey protein concentrates and isolates: processing and functional properties, Food Sci. Nutr. 33 (1993) 431-476.
  19. Nijdam J.J., Langrish T.A.G., The effect of surface composition on the functional properties of milk powders, J. Food Eng. 77 (2006) 919-929 [CrossRef].
  20. Oldfield D.J., Taylor M.W., Singh H., Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture, Int. Dairy J. 15 (2005) 501-511 [CrossRef].
  21. Pisecky J., Spray drying in the cheese industry, Int. Dairy J. 15 (2005) 531-536 [CrossRef].
  22. Privalov P.L., Potekin S.A., Scanning calorimetry in studying temperature -induced changes in proteins, Methods Enzymol. 131 (1996) 4-51.
  23. Relkin P., Using DSC for monitoring protein conformation stability and effect of fat droplets crystallinity in complex food emulsions, in: Lörinczy D. (Ed.), The nature of biological systems as revealed by thermal analysis, Kluwer Academic Publishers, London, UK, 2004, pp. 99-126.
  24. Relkin P., Launay B., Concentration effects on the kinetics of ${\beta}$-lactoglobulin heat denaturation: a differential scanning calorimetric study, Food Hydrocoll. 4 (1990) 19-32.
  25. Relkin P., Hagolle N., Dalgleish D.G., Launay B., Foam formation and stabilisation by pre-denatured ovalbumin, Coll. Surface B: Biointerfaces 12 (1999) 409-416.
  26. Sourdet S., Relkin P., César B., Structuration of complex food emulsions by pre-heated milk proteins, Coll. Surface B: Biointerfaces 31 (2003) 55-64.