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Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins
Food Hydrocolloids
◽
10.1016/j.foodhyd.2003.11.010
◽
2004
◽
Vol 18
(5)
◽
pp. 737-746
◽
Cited By ~ 52
Author(s):
A Ye
◽
Y Hemar
◽
H Singh
Keyword(s):
Whey Proteins
◽
Oil In Water
Download Full-text
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References
A study of oil-in-water emulsions stabilized by whey proteins
Colloid & Polymer Science
◽
10.1007/bf01412603
◽
1986
◽
Vol 264
(7)
◽
pp. 631-638
◽
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Author(s):
G. Masson
◽
R. Jost
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The impact of konjac glucomannan on the physical and chemical stability of walnut oil‐in‐water emulsions coated by whey proteins
Journal of the Science of Food and Agriculture
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10.1002/jsfa.11748
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2022
◽
Author(s):
Li Tian
◽
Shulin Zhang
◽
Jianhua Yi
◽
Zhenbao Zhu
◽
Eric Andrew Decker
◽
...
Keyword(s):
Chemical Stability
◽
Whey Proteins
◽
Konjac Glucomannan
◽
Walnut Oil
◽
Oil In Water
◽
Physical And Chemical
◽
The Impact
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A differential microcalorimetric study of whey proteins and their behaviour in oil-in-water emulsions
Colloids and Surfaces B Biointerfaces
◽
10.1016/0927-7765(95)01186-m
◽
1995
◽
Vol 4
(6)
◽
pp. 411-422
◽
Cited By ~ 39
Author(s):
Milena Corredig
◽
Douglas G. Dalgleish
Keyword(s):
Whey Proteins
◽
Oil In Water
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Competitive adsorption between egg yolk lipoproteins and whey proteins on oil-in-water interfaces
Colloids and Surfaces B Biointerfaces
◽
10.1016/s0927-7765(98)00006-x
◽
1998
◽
Vol 10
(6)
◽
pp. 385-393
◽
Cited By ~ 22
Author(s):
Rotimi E Aluko
◽
Maneephan Keeratiurai
◽
Yoshinori Mine
Keyword(s):
Competitive Adsorption
◽
Whey Proteins
◽
Egg Yolk
◽
Oil In Water
◽
Egg Yolk Lipoproteins
Download Full-text
Influence of Polysaccharides on the Rate of Coalescence in Oil-in-Water Emulsions Formed with Highly Hydrolyzed Whey Proteins
Journal of Agricultural and Food Chemistry
◽
10.1021/jf030762o
◽
2004
◽
Vol 52
(17)
◽
pp. 5491-5498
◽
Cited By ~ 31
Author(s):
Aiqian Ye
◽
Yacine Hemar
◽
Harjinder Singh
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Whey Proteins
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Oil In Water
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Production, stability study, particles size distribution and rheological behavior of oil-in-water systems based on whey proteins / Produção, estudo de estabilidade, distribuição e tamanho de partículas e comportamento reológico de sistemas óleo/água adicionados de soro lácteo
Brazilian Journal of Development
◽
10.34117/bjdv7n8-453
◽
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◽
Vol 7
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◽
pp. 82502-82519
Author(s):
Mariana Gavioli dos Reis Pena
◽
Marta de Oliveira Coelho
◽
Saulo Barreto Xavier
◽
Flávio Yukio Mendes Haratani
◽
Jaime Vilela De Resende
◽
...
Keyword(s):
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◽
Rheological Behavior
◽
Whey Proteins
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Water Systems
◽
Stability Study
◽
Oil In Water
◽
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Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — overall aspects of the reaction
Food Hydrocolloids
◽
10.1016/s0268-005x(01)00103-5
◽
2002
◽
Vol 16
(4)
◽
pp. 303-311
◽
Cited By ~ 35
Author(s):
Douglas G Dalgleish
◽
H.Douglas Goff
◽
Jacqueline M Brun
◽
Beibei Luan
Keyword(s):
Whey Proteins
◽
Exchange Reactions
◽
Water Emulsion
◽
Oil In Water
◽
Soya Oil
◽
Emulsion Systems
◽
Oil In Water Emulsion
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Coalescence of oil droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by xanthan addition
Special Publications - Gums and Stabilisers for the Food Industry 12
◽
10.1039/9781847551214-00415
◽
2009
◽
pp. 415-422
Author(s):
A. Ye
◽
H. Singh
◽
Y. Hemar
Keyword(s):
Whey Proteins
◽
Oil Droplets
◽
Oil In Water
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Some effects of heat on the competitive adsorption of caseins and whey proteins in oil-in-water emulsions
International Dairy Journal
◽
10.1016/s0958-6946(99)00082-5
◽
1999
◽
Vol 9
(3-6)
◽
pp. 323-327
◽
Cited By ~ 22
Author(s):
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◽
Douglas G Dalgleish
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Competitive Adsorption
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Oil In Water
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Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions
International Dairy Journal
◽
10.1016/j.idairyj.2009.09.001
◽
2010
◽
Vol 20
(2)
◽
pp. 72-78
◽
Cited By ~ 57
Author(s):
D. Ries
◽
A. Ye
◽
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◽
H. Singh
Keyword(s):
Whey Proteins
◽
Antioxidant Properties
◽
Oil In Water
◽
Model Oil
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