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Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions

Food hydrocolloids, 2005-05, Vol.19 (3), p.503-511

2005

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Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions

Journal of dairy science, 2009-08, Vol.92 (8), p.3566-3574

2009

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Effects of residual phospholipids on surface properties of a soft-refined sunflower oil: Application to stabilization of sauce-types’ emulsions

Food hydrocolloids, 2011-06, Vol.25 (4), p.613-619

2011

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Aeration of low fat dairy emulsions: Effects of saturated–unsaturated triglycerides

International dairy journal, 2007-09, Vol.17 (9), p.1021-1027

2007

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Thermal characterization of chicken fat dry fractionation process

Journal of food engineering, 2006-02, Vol.72 (4), p.390-397

2006

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Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions

Food hydrocolloids, 2006-10, Vol.20 (7), p.1050-1056

2006

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Characterization of bovine serum albumin adsorption on chromium and AISI 304 stainless steel, consequences for the Pseudomonas fragi K1 adhesion

Colloids and surfaces, B, Biointerfaces, 2002-04, Vol.24 (3), p.193-205

2002

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Fat crystallization in complex food emulsions: Effects of adsorbed milk proteins and of a whipping process

Journal of thermal analysis and calorimetry, 2003, Vol.71 (1), p.187-195

2003

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Influence of thermal history on the stability of gelatin gels

International journal of biological macromolecules, 1997-07, Vol.20 (4), p.259-264

1997

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Calorimetric and rheological properties of wheat flour suspensions and doughs: Effects of wheat types and milling procedure

Journal of thermal analysis and calorimetry, 2003, Vol.71 (1), p.311-320

2003

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Effect of Fat Nature and Aroma Compound Hydrophobicity on Flavor Release from Complex Food Emulsions

Journal of agricultural and food chemistry, 2004-10, Vol.52 (20), p.6257-6263

2004

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Effects of denaturation on soy protein–xanthan interactions: comparison of a whipping–rheological and a bubbling method

Colloids and surfaces, B, Biointerfaces, 2001-07, Vol.21 (1), p.163-171

2001

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Chemically Modified Human Immunoglobulin G: Hydrophobicity and Surface Activity at Air/Solution Interface

Journal of colloid and interface science, 1999-04, Vol.212 (1), p.74-80

1999

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Heat-induced gelation of porcine blood plasma proteins as affected by pH

Meat science, 2007-06, Vol.76 (2), p.216-225

2007

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Lipid nanoparticles as vitamin matrix carriers in liquid food systems: On the role of high-pressure homogenisation, droplet size and adsorbed materials

Colloids and surfaces, B, Biointerfaces, 2011-08, Vol.86 (1), p.119-124

2011

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Reversibility of heat-induced conformational changes and surface exposed hydrophobic clusters of β-lactoglobulin: their role in heat-induced sol–gel state transition

International journal of biological macromolecules, 1998-02, Vol.22 (1), p.59-66

Relkin, Perla

1998

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Thermal unfolding of β-lactoglobulin, α-lactalbumin, and bovine serum albumin. A thermodynamic approach

Critical reviews in food science and nutrition, 1996-07, Vol.36 (6), p.565-601

1996

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Effects of residual phospholipids on surface properties of a soft-refined sunflower oil: Application to stabilization of sauce-types' emulsions: Food Colloids 2010: On the Road from Interfaces to Consumers

Food hydrocolloids, 2011, Vol.25 (4), p.613-619

2011

Volltextzugriff (PDF)

Changes in Calorimetric Parameters and Solvent Accessibility of Hydrophobic Groups in Native and Chemically Modified Immunoglobulin G

The journal of physical chemistry. B, 2000-05, Vol.104 (20), p.4980-4985

2000

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Impact of structural changes and aggregation on adsorption kinetics of ovalbumin at the water/air interface

Colloids and surfaces, B, Biointerfaces, 1998-03, Vol.10 (4), p.191-198

1998

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Foam formation and stabilisation by pre-denatured ovalbumin

Colloids and surfaces, B, Biointerfaces, 1999-01, Vol.12 (3), p.409-416

1999

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Study of the stability of egg white protein-based foams: effect of heating protein solution

Journal of the science of food and agriculture, 2000-06, Vol.80 (8), p.1245-1252

2000

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Using thermal analysis and combined techniques for food characterization: Report on panel presentation

Journal of thermal analysis and calorimetry, 2005-06, Vol.80 (3), p.799-801

Relkin, Perla

2005

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Native and hydrophobized human IgG: Enthalpies of heat-induced structural changes and adsorption onto silica

Journal of thermal analysis and calorimetry, 2003, Vol.71 (1), p.263-272

2003

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Effect of Sodium and Calcium Addition on Thermal Denaturation of Apo-α-Lactalbumin: a Differential Scanning Calorimetric Study

Journal of dairy science, 1993-01, Vol.76 (1), p.36-47

1993

Volltextzugriff (PDF)

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Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions

Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions

Effects of residual phospholipids on surface properties of a soft-refined sunflower oil: Application to stabilization of sauce-types’ emulsions

Aeration of low fat dairy emulsions: Effects of saturated–unsaturated triglycerides

Thermal characterization of chicken fat dry fractionation process

Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions

Characterization of bovine serum albumin adsorption on chromium and AISI 304 stainless steel, consequences for the Pseudomonas fragi K1 adhesion

Fat crystallization in complex food emulsions: Effects of adsorbed milk proteins and of a whipping process

Influence of thermal history on the stability of gelatin gels

Calorimetric and rheological properties of wheat flour suspensions and doughs: Effects of wheat types and milling procedure

Effect of Fat Nature and Aroma Compound Hydrophobicity on Flavor Release from Complex Food Emulsions

Effects of denaturation on soy protein–xanthan interactions: comparison of a whipping–rheological and a bubbling method

Chemically Modified Human Immunoglobulin G: Hydrophobicity and Surface Activity at Air/Solution Interface

Heat-induced gelation of porcine blood plasma proteins as affected by pH

Lipid nanoparticles as vitamin matrix carriers in liquid food systems: On the role of high-pressure homogenisation, droplet size and adsorbed materials

Reversibility of heat-induced conformational changes and surface exposed hydrophobic clusters of β-lactoglobulin: their role in heat-induced sol–gel state transition

Thermal unfolding of β-lactoglobulin, α-lactalbumin, and bovine serum albumin. A thermodynamic approach

Effects of residual phospholipids on surface properties of a soft-refined sunflower oil: Application to stabilization of sauce-types' emulsions: Food Colloids 2010: On the Road from Interfaces to Consumers

Changes in Calorimetric Parameters and Solvent Accessibility of Hydrophobic Groups in Native and Chemically Modified Immunoglobulin G

Impact of structural changes and aggregation on adsorption kinetics of ovalbumin at the water/air interface

Foam formation and stabilisation by pre-denatured ovalbumin

Study of the stability of egg white protein-based foams: effect of heating protein solution

Using thermal analysis and combined techniques for food characterization: Report on panel presentation

Native and hydrophobized human IgG: Enthalpies of heat-induced structural changes and adsorption onto silica

Effect of Sodium and Calcium Addition on Thermal Denaturation of Apo-α-Lactalbumin: a Differential Scanning Calorimetric Study

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