Coalescence of o/w emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption
Authors:
- Flavio E. MitidieriFMFlavio E. Mitidieri
- Jorge R. WagnerJWJorge R. Wagner
- 1 January 2002
- journal article
- Published by Elsevier in Food Research International
- Vol. 35 (6) , 547-557
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Functional properties of glycosylated derivatives of the 11S storage protein from pea (Pisum sativum L.)Journal of Agricultural and Food Chemistry, 1992
- Coalescence Index of Protein‐Stabilized EmulsionsJournal of Food Science, 1991
- Time-dependent polymerization of β-lactoglobulin through disulphide bonds at the oil-water interface in emulsionsInternational Journal of Biological Macromolecules, 1991
- Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice CreamJournal of Dairy Science, 1989
- Emulsifying Properties of Food Proteins: Bovine Serum AlbuminJournal of Food Science, 1988
- Mixed proteinaceous emulsifiers: review of competitive protein adsorption and the relationship to food colloid stabilizationFood Hydrocolloids, 1986
- Protein‐stabilized foams and emulsionsC R C Critical Reviews in Food Science and Nutrition, 1981
- Effect of Lipophilization of Soy Protein on Its Emulsion Stabilizing PropertiesJournal of Food Science, 1981
- Proteins at liquid interfaces. V. Shear propertiesJournal of Colloid and Interface Science, 1980
- Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteinsBiochimica et Biophysica Acta (BBA) - Protein Structure, 1980