1 |
Lee JJ, Park IB, Cho YH, Huh CS, Baek YJ, Park J. Whey proteinbased IgY microcapsules prepared by multiple emulsification and heat gelation. Food Sci. Biotechnol. 13: 494-497 (2004)
|
2 |
Oh CH, Kwon YK, Jang YM, Lee DS, Park J. Headspace analysis for residual hexane in vegetable oil. Food Sci. Biotechnol. 14: 456- 460 (2005)
|
3 |
Hunt JA, Dalgleish DG. Heat stability of oil-in-water emulsions containing milk proteins: Effect of ionic strength and pH. J. Food Sci. 60: 1120-1123 (1995)
DOI
ScienceOn
|
4 |
Sharma R, Singh H, Taylor MW. Recombined milk: Factors affecting the protein coverage and composition of fat globule surface layers. Aust. J. Dairy Technol. 51: 12-18 (1996)
|
5 |
Dickinson E, Golding M, Povey MJW. Creaming and flocculation of oil-in-water emulsions containing sodium caseinate. J. Colloid Interf. Sci. 185: 515-529 (1997)
DOI
ScienceOn
|
6 |
Gu YS, Regnier L, McClements DJ. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by -lactoglobulin- -carrageenan membranes. J. Colloid Interf. Sci. 286: 551-558 (2005)
DOI
ScienceOn
|
7 |
McClements DJ. Protein-stabilized emulsions. Curr. Opin. Colloid Interf. Sci. 9: 305-313 (2004)
DOI
ScienceOn
|
8 |
Dickinson E, Semenova MG, Antipova AS. Salt stability of casein emulsions. Food Hydrocolloid 12: 227-235 (1998)
DOI
ScienceOn
|
9 |
Ye A, Hemar Y, Singh H. Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins. Food Hydrocolloid 18: 737-746 (2004)
DOI
ScienceOn
|
10 |
Surh J, Decker EA, McClements DJ. Influence of pH and pectin type on properties of sodium-caseinate stabilized O/W emulsions. Food Hydrocolloid 20: 607-618 (2006)
DOI
ScienceOn
|
11 |
Dalgleish DG, Srinivasan M, Singh H. Surface properties of oil-inwater emulsion droplets containing casein and Tween 60. J. Agr. Food Chem. 43: 2351-2355 (1995)
DOI
ScienceOn
|
12 |
Dickinson E, Golding M. Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate. Colloid Surface A 144: 167-177 (1998)
DOI
ScienceOn
|
13 |
Srinivasan M, Singh H, Munro PA. Formation and stability of sodium caseinate emulsions: Influence of retorting (121οC for 15 min) before or after emulsification. Food Hydrocolloid 16: 153-160 (2002)
DOI
ScienceOn
|
14 |
Keowmaneechai E, McClements DJ. Effect of and KCl on physiochemical properties of model nutritional beverages based on whey protein stabilized oil-in-water emulsions. J. Food Sci. 67: 665- 671 (2002)
DOI
ScienceOn
|
15 |
Kulmyrzaev A, Chanamai R, McClements DJ. Influence of pH and on the stability of dilute whey protein stabilized emulsions. Food Res. Int. 33: 15-20 (2000)
DOI
ScienceOn
|
16 |
Sharma R, Singh H, Taylor MW. Composition and structure of fat globule surface layers in recombined milk. J. Food Sci. 61: 28-34 (1996)
DOI
|
17 |
Kim MJ, Ha JY, Yun YR, Noh JS, Song YB, Song YO. Extension of shelf life of kimchi by addition of encapsulated mustard oil. Food Sci. Biotechnol. 15: 884-888 (2006)
과학기술학회마을
|
18 |
Ye A, Hemar Y, Singh H. Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins. J. Agr. Food Chem. 52: 5491-5498 (2004)
DOI
ScienceOn
|
19 |
McClements DJ. Food Emulsions: Principles, Practice, and Techniques. CRC Press, Boca Raton, FL, USA. pp. 53-339 (2004)
|
20 |
Oh JK, Kim SJ, Imm JY. Antioxidative effect of crude anthocyanins in water-in-oil microemulsion system. Food Sci. Biotechnol. 15: 283-288 (2006)
과학기술학회마을
|
21 |
Hunter RJ. Foundations of Colloid Science. Oxford University Press, Oxford, UK. pp. 454-560 (1986)
|
22 |
Keowmaneechai E, McClements DJ. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-inwater emulsions containing . J. Agr. Food Chem. 50: 7145- 7153 (2002)
DOI
ScienceOn
|
23 |
Israelachvili JN. Intermolecular and Surface Forces. Academic Press, London, UK. p. 450 (1992)
|
24 |
Hu M, McClements DJ, Decker EA. Lipid oxidation in corn oil-inwater emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J. Agr. Food Chem. 51: 1696-1700 (2003)
DOI
ScienceOn
|
25 |
Dickinson E, Golding M. Depletion flocculation of emulsions containing unadsorbed sodium caseinate. Food Hydrocolloid 11: 13-18 (1997)
DOI
ScienceOn
|