EDP Sciences logo
Search
Menu
All issues Volume 87 / No 4-5 (July-October 2007) Lait, 87 4-5 (2007) 435-442 References
Free Access
Issue
Lait
Volume 87, Number 4-5, July-October 2007
27th IDF World Dairy Summit and Congress
Page(s) 435 - 442
DOI https://doi.org/10.1051/lait:2007017
Published online 26 October 2007
References of  Lait 87 (2007) 435-442
  1. Alexander M., Dalgleish D.G., Interactions between denatured milk serum proteins and casein micelles studied by Diffusing Wave Spectroscopy, Langmuir 21 (2005) 11380-11386 [CrossRef] [PubMed].
  2. Alexander M., Dalgleish, D.G., Dynamic light scattering techniques and their applications in food science, Food Biophys. 1 (2006) 2-13.
  3. Allegra J.R., Hawley S.A., Attenuation of sound in suspensions and emulsions: theory and experiments, J. Acust. Soc. Am. 51 (1972) 1545-1564.
  4. Bonnet C., Corredig, M., Alexander M., Stabilization of caseinate-covered oil droplets during acidification with high methoxyl pectin, J. Agric. Food Chem. 53 (2005) 8600-8606 [CrossRef] [PubMed].
  5. Buckin V., Smyth C., High-resolution ultrasonic resonator measurements for analysis of liquids, Sem. Food Anal. 4 (1999) 113-130.
  6. Chanamai R., Herrmann N., McClements D.J., Ultrasonic spectroscopy study of flocculation and shear-induced floc disruption in oil-in-water emulsions, J. Coll. Int. Sci. 204 (1998) 268-276 [CrossRef].
  7. Corredig M., Alexander M., Dalgleish D.G., The application of ultrasonic spectroscopy to the study of the gelation of milk components, Food Res. Int. 37 (2004) 557-565 [CrossRef].
  8. Corredig M., Verespej E., Dalgleish D.G., Heat-induced changes in the ultrasonic properties of whey proteins, J. Agr. Food Chem. 52 (2004) 4465-4471 [CrossRef].
  9. Dalgleish D.G., Hallet F.R., Dynamic light scattering: applications to food systems, Food Res. Int. 28 (1995) 181-193 [CrossRef].
  10. Dalgleish D.G., Alexander M., Corredig M., Studies of the acid gelation of milk using ultrasonic spectroscopy and diffusing wave spectroscopy, Food Hydrocoll. 18 (2004) 747-755 [CrossRef].
  11. Dalgleish D.G., Verespej E., Alexander M., Corredig M., The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification, Int. Dairy J. 15 (2005) 1105-1112 [CrossRef].
  12. Dukhin A.S., Goetz P.J., Wines T.H., Somasundaran P., Acoustic and electroacoustic spectroscopy, Coll. Surf. A 173 (2000) 127-158 [CrossRef].
  13. Dukhin A.S., Goetz P.J., Travers B., Use of ultrasound for characterizing dairy products, J. Dairy Sci. 88 (2005) 1320-1334 [PubMed].
  14. Gancz K., Alexander M., Corredig M., Interactions of high methoxyl pectin with whey proteins at oil/water interfaces, J. Agric. Food Chem. 53 (2005) 2236-2241 [CrossRef] [PubMed].
  15. Hemar Y., Singh H., Horne D.S., Determination of the early stages of rennet-induced aggregation of casein micelles by diffusing wave spectroscopy and rheological measurements, Curr. Appl. Phys. 4 (2004) 362-365 [CrossRef].
  16. Kudryashov E., Smyth C., Buckin, V., Ultrasonic high resolution longitudinal and shear wave measurements in food colloids: monitoring of gelation processes and detection of pathogens, Prog. Coll. Polym. Sci. 115 (2000) 287-294.
  17. Liu J., Verespej E., Alexander M., Corredig M., Comparison on the effect of high-methoxyl pectin or soybean soluble polysaccharide on the stability of sodium caseinate-stabilized oil/water emulsions, J. Agric. Food Chem. (2007) in press.
  18. Povey M.J.W., Ultrasonics in food engineering. Part II: Applications, J. Food Eng. 9 (1989) 1-20 [CrossRef].
  19. Wang Q., Tolkach A., Kulozik U., Quantitative assessment of thermal denaturation of bovine $\alpha $-lactalbumin via low-intensity ultrasound, HPLC, and DSC, J. Agric. Food Chem. 54 (2006) 6501-6506 [CrossRef] [PubMed].
  20. Weitz D.A., Pine D.J., Diffusing-wave spectroscopy, in: Brown W. (Ed.), Dynamic Light Scattering: the method and some applications, Oxford University Press, Oxford, UK, 1993, pp. 650-653.