de Bont et al., 2002 - Google Patents
Phase separation in milk protein and amylopectin mixturesde Bont et al., 2002
View PDF- Document ID
- 1736951923395226323
- Author
- de Bont P
- van Kempen G
- Vreeker R
- Publication year
- Publication venue
- Food Hydrocolloids
External Links
Snippet
The phase separation behaviour of milk protein (colloidal casein) and amylopectin mixtures was studied. The phase boundary between stable and unstable mixtures was determined by visual observation and confocal microscopy (CSLM). In the latter case, an image analysis …
- 229920000945 Amylopectin 0 title abstract description 90
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| de Bont et al. | Phase separation in milk protein and amylopectin mixtures | |
| Jin et al. | A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms | |
| Desplanques et al. | Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions | |
| Sriprablom et al. | Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum | |
| Tavernier et al. | Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes | |
| Jiang et al. | Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers | |
| Tang et al. | Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan | |
| Perrechil et al. | Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition | |
| Chang et al. | Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels | |
| Tang et al. | Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems | |
| Ishii et al. | Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches | |
| Benichou et al. | Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity | |
| Zhao et al. | Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion | |
| Bryant et al. | Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels | |
| Xu et al. | Salting-out and salting-in: competitive effects of salt on the aggregation behavior of soy protein particles and their emulsifying properties | |
| Bourriot et al. | Phase separation, rheology and microstructure of micellar casein–guar gum mixtures | |
| Bourriot et al. | Phase separation, rheology and structure of micellar casein-galactomannan mixtures | |
| Bi et al. | Effect of LBG on the gel properties of acid-induced SPI gels | |
| Belyakova et al. | Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation | |
| Demetriades et al. | Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions | |
| Quinzio et al. | Stability and rheology properties of oil-in-water emulsions prepared with mucilage extracted from Opuntia ficus-indica (L). Miller | |
| Samavati et al. | Stability and rheology of dispersions containing polysaccharide, oleic acid and whey protein isolate | |
| Long et al. | Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion | |
| Sadeghi et al. | Phase behavior, rheological characteristics and microstructure of sodium caseinate-Persian gum system | |
| Antonov et al. | Structure formation and phase-separation behaviour of aqueous casein–alginate emulsions in the presence of strong polyelectrolyte |