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For: Smith A, Kakuda Y, Goff H. Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream. Food Res Int 2000. [DOI: 10.1016/s0963-9969(00)00115-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Number Cited by Other Article(s)
1
Walkling-Ribeiro M, Jacob T, Ahrné L. Impact of pulsed electric field intensity on the cream separation efficiency from bovine milk and physico-chemical properties of the cream. Food Res Int 2024;180:114074. [PMID: 38395577 DOI: 10.1016/j.foodres.2024.114074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/25/2024] [Accepted: 01/29/2024] [Indexed: 02/25/2024]
2
Wang S, Li Y, Yan G, Yuan D, Ji B, Zhou F, Li Y, Zhang L. Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities. Int J Biol Macromol 2023;227:903-914. [PMID: 36549627 DOI: 10.1016/j.ijbiomac.2022.12.203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
3
Formulation and evaluation of cold-extruded chocolate ganache for three-dimensional food printing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110785] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
4
Ghribi AM, Zouari M, Attia H, Besbes S. Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111647] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
5
Han J, Zhou X, Cao J, Wang Y, Sun B, Li Y, Zhang L. Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1437630] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
6
Jukkola A, Rojas OJ. Milk fat globules and associated membranes: Colloidal properties and processing effects. Adv Colloid Interface Sci 2017;245:92-101. [PMID: 28457499 DOI: 10.1016/j.cis.2017.04.010] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 04/18/2017] [Accepted: 04/20/2017] [Indexed: 02/07/2023]
7
Matsumiya K, Horiguchi S, Kosugi T, Mutoh TA, Nambu Y, Nishimura K, Matsumura Y. Effects of heat treatment and homogenization on milk fat globules and proteins in whipping creams. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.02.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
8
Long Z, Zhao M, Sun-Waterhouse D, Lin Q, Zhao Q. Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
9
Characterization of the microstructure of dairy systems using automated image analysis. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.028] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
10
Effect of modified whey protein concentrate on physical properties and stability of whipped cream. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.09.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
11
Zhao Q, Kuang W, Long Z, Fang M, Liu D, Yang B, Zhao M. Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream. Food Chem 2013;141:1834-40. [DOI: 10.1016/j.foodchem.2013.04.086] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2012] [Revised: 03/11/2013] [Accepted: 04/26/2013] [Indexed: 11/26/2022]
12
Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.006] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
13
Kováčová R, Štětina J, Čurda L. Influence of processing and κ-carrageenan on properties of whipping cream. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.02.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
14
Bazmi A, Relkin P. Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions. J Dairy Sci 2009;92:3566-74. [PMID: 19620637 DOI: 10.3168/jds.2008-1652] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
15
Arboleya JC, Ridout MJ, Wilde PJ. Rheological behaviour of aerated palm kernel oil/water emulsions. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.10.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
16
Relkin P, Sourdet S, Smith A, Goff H, Cuvelier G. Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions. Food Hydrocoll 2006. [DOI: 10.1016/j.foodhyd.2005.11.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
17
Tual A, Bourles E, Barey P, Houdoux A, Desprairies M, Courthaudon JL. Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers. J Colloid Interface Sci 2006;295:495-503. [PMID: 16213513 DOI: 10.1016/j.jcis.2005.09.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2005] [Revised: 09/01/2005] [Accepted: 09/03/2005] [Indexed: 11/20/2022]
18
Bolling JC, Duncan SE, Eigel WN, Waterman KM. Processing Effects on Physicochemical Properties of Creams Formulated with Modified Milk Fat. J Dairy Sci 2005;88:1342-51. [PMID: 15778301 DOI: 10.3168/jds.s0022-0302(05)72800-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
19
Martinet V, Valentini C, Casalinho J, Schorsch C, Vaslin S, Courthaudon JL. Composition of Interfacial Layers in Complex Food Emulsions Before and After Aeration: Effect of Egg to Milk Protein Ratio. J Dairy Sci 2005;88:30-9. [PMID: 15591364 DOI: 10.3168/jds.s0022-0302(05)72659-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
20
Riccio P. The proteins of the milk fat globule membrane in the balance. Trends Food Sci Technol 2004. [DOI: 10.1016/j.tifs.2003.12.005] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
21
Hotrum NE, Cohen Stuart MA, van Vliet T, van Aken GA. Spreading of partially crystallized oil droplets on an air/water interface. Colloids Surf A Physicochem Eng Asp 2004. [DOI: 10.1016/j.colsurfa.2004.03.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
22
Scott LL, Duncan SE, Sumner SS, Waterman KM, Kaylegian KE. Influence of emulsifying component composition on creams formulated with fractionated milkfat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003;51:5933-5940. [PMID: 13129297 DOI: 10.1021/jf034104f] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
23
Shim SY, Ahn J, Kwak HS. Functional Properties of Cholesterol-Removed Whipping Cream Treated by β-Cyclodextrin. J Dairy Sci 2003;86:2767-72. [PMID: 14507012 DOI: 10.3168/jds.s0022-0302(03)73873-9] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
24
Taborda G, Molina E, Martínez-Castro I, Ramos M, Amigo L. Composition of the water-soluble fraction of different cheeses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003;51:270-276. [PMID: 12502420 DOI: 10.1021/jf0258104] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
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