Influence of Polysaccharides on the Rate of Coalescence in Oil-in-Water Emulsions Formed with Highly Hydrolyzed Whey Proteins

Aiqian Ye; Yacine Hemar; Harjinder Singh

doi:10.1021/jf030762o

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

Keyword(s):

Whey Proteins ◽

Oil In Water

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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

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A study of oil-in-water emulsions stabilized by whey proteins

Colloid & Polymer Science ◽

10.1007/bf01412603 ◽

1986 ◽

Vol 264 (7) ◽

pp. 631-638 ◽

Cited By ~ 12

Author(s):

G. Masson ◽

R. Jost

Keyword(s):

Whey Proteins ◽

Oil In Water

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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 ◽

10.1002/jsfa.11748 ◽

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

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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 ◽

2021 ◽

Vol 7 (8) ◽

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):

Size Distribution ◽

Rheological Behavior ◽

Whey Proteins ◽

Water Systems ◽

Stability Study ◽

Oil In Water ◽

Particles Size Distribution

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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):

Jacqueline M Brun ◽

Douglas G Dalgleish

Keyword(s):

Competitive Adsorption ◽

Whey Proteins ◽

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 ◽

D. Haisman ◽

H. Singh

Keyword(s):

Whey Proteins ◽

Antioxidant Properties ◽

Oil In Water ◽

Model Oil

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