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Liang Y, Gillies G, Patel H, Matia-Merino L, Ye A, Golding M. Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Chung C, McClements DJ. Structure–function relationships in food emulsions: Improving food quality and sensory perception. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1290-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Moisio T, Damerau A, Lampi AM, Piironen V, Forssell P, Partanen R. Interfacial protein engineering for spray–dried emulsions – Part I: Effects on protein distribution and physical properties. Food Chem 2014; 144:50-6. [DOI: 10.1016/j.foodchem.2013.04.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Revised: 03/25/2013] [Accepted: 04/02/2013] [Indexed: 11/28/2022]
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Kenta S, Raikos V, Kapolos J, Koliadima A, Karaiskakis G. SEDIMENTATION FIELD-FLOW FRACTIONATION AS A TOOL FOR THE STUDY OF MILK PROTEIN-STABILIZED MODEL OIL-IN-WATER EMULSIONS: EFFECT OF PROTEIN CONCENTRATION AND HOMOGENIZATION PRESSURE. J LIQ CHROMATOGR R T 2013. [DOI: 10.1080/10826076.2011.653853] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Stella Kenta
- a Department of Chemistry , University of Patras , Patras , Greece
| | - Vassilios Raikos
- a Department of Chemistry , University of Patras , Patras , Greece
| | - John Kapolos
- b Department of Food Technology , Technological Educational Institute of Kalamata , Kalamata , Greece
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Chen H, Wu F, Duan X, Yang N, Xu Y, Xu B, Jin Z, Xu X. Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.05.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ma Z, Boye JI. Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1000-9] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Arzeni C, Pérez OE, Pilosof AM. Functionality of egg white proteins as affected by high intensity ultrasound. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.03.009] [Citation(s) in RCA: 131] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0901-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Huck-Iriart C, Álvarez-Cerimedo MS, Candal RJ, Herrera ML. Structures and stability of lipid emulsions formulated with sodium caseinate. Curr Opin Colloid Interface Sci 2011. [DOI: 10.1016/j.cocis.2011.06.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Huck-Iriart C, Candal RJ, Herrera ML. Effect of processing conditions and composition on sodium caseinate emulsions stability. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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