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There are 27151 results for: content related to: Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium Alginate

  1. Textural properties of a model aqueous phase in low fat products. Part 2: Alginate/caseinate blends and three-component systems

    International Journal of Food Science & Technology

    Volume 35, Issue 2, March 2000, Pages: 227–234, Simon A. Roberts, Stefan Kasapis and Inés De Santos López

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00331.x

  2. Physicochemical Behavior of Zinc-Fortified, Sodium Caseinate-Based, Edible-Coated Apricots during Storage in Controlled Atmosphere

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2431–2441, Iahtisham-Ul-Haq, Masood Sadiq Butt, Hafiz Ansar Rasul Suleria and Waqas Ahmed

    Version of Record online : 22 APR 2015, DOI: 10.1111/jfpp.12493

  3. Textural properties of a model aqueous phase in low fat products. Part 1: Alginate, caseinate and starch in isolation, and in starch containing binary mixtures

    International Journal of Food Science & Technology

    Volume 35, Issue 2, March 2000, Pages: 215–226, Simon A. Roberts, Stefan Kasapis and Inés De Santos López

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00362.x

  4. Functional properties of caseinate glycoconjugates prepared by controlled heating in the ‘dry’ state

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 5, 15 April 2006, Pages: 732–740, Christine M Oliver, Laurence D Melton and Roger A Stanley

    Version of Record online : 19 DEC 2005, DOI: 10.1002/jsfa.2406

  5. Caseinate–gelatin and caseinate-hydrolyzed gelatin composites formed via transglutaminase: chemical and functional properties

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 14, November 2015, Pages: 2981–2988, Zhen-Ling Luo and Xin-Huai Zhao

    Version of Record online : 30 DEC 2014, DOI: 10.1002/jsfa.7042

  6. Effect of Chitosan, Pectin and Sodium Caseinate Edible Coatings on Shelf Life of Fresh-Cut Prunus persica var. Nectarine

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2687–2697, M.E. Ramirez, M.L. Timón, M.J. Petrón and A.I. Andrés

    Version of Record online : 18 JUN 2015, DOI: 10.1111/jfpp.12519

  7. Double-layered emulsions as beverage clouding agents

    Flavour and Fragrance Journal

    Volume 30, Issue 3, May 2015, Pages: 218–223, Jian Zhang, Terry L. Peppard and Gary A. Reineccius

    Version of Record online : 23 DEC 2014, DOI: 10.1002/ffj.3231

  8. Film formation and surface properties of enzymatically crosslinked casein films

    Journal of Applied Polymer Science

    Volume 119, Issue 4, 15 February 2011, Pages: 2205–2213, Helka Juvonen, Maria Smolander, Harry Boer, Jaakko Pere, Johanna Buchert and Jouko Peltonen

    Version of Record online : 27 AUG 2010, DOI: 10.1002/app.32943

  9. The preparation of an oligochitosan-glycosylated and cross-linked caseinate obtained by a microbial transglutaminase and its functional properties

    International Journal of Dairy Technology

    Volume 67, Issue 1, February 2014, Pages: 110–116, Chun-Li Song and Xin-Huai Zhao

    Version of Record online : 18 JUL 2013, DOI: 10.1111/1471-0307.12091

  10. Rheological, gelling and emulsifying properties of a glycosylated and cross-linked caseinate generated by transglutaminase

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2595–2602, Chun-Li Song and Xin-Huai Zhao

    Version of Record online : 15 JUL 2013, DOI: 10.1111/ijfs.12255

  11. Glycation of caseinate by fructose and fructo-oligosaccharides during controlled heat treatment in the ‘dry’ state

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 5, 15 April 2006, Pages: 722–731, Christine M Oliver, Laurence D Melton and Roger A Stanley

    Version of Record online : 19 DEC 2005, DOI: 10.1002/jsfa.2405

  12. EFFECTS OF SODIUM CASEINATE AND WHEY PROTEINS ON WHIPPING PROPERTIES AND TEXTURE CHARACTERISTICS OF WHIPPED CREAM

    Journal of Food Process Engineering

    Volume 31, Issue 5, October 2008, Pages: 671–683, QIANGZHONG ZHAO, MOUMING ZHAO, JINSHUI WANG, CAIHUA WANG and BAO YANG

    Version of Record online : 6 APR 2008, DOI: 10.1111/j.1745-4530.2007.00174.x

  13. Rheological Behavior of High-Concentration Sodium Caseinate Dispersions

    Journal of Food Science

    Volume 75, Issue 2, March 2010, Pages: N30–N35, Simon M. Loveday, M. Anandha Rao, Lawrence K. Creamer and Harjinder Singh

    Version of Record online : 13 JAN 2010, DOI: 10.1111/j.1750-3841.2009.01493.x

  14. Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic

    Biopolymers

    Volume 82, Issue 2, 5 June 2006, Pages: 121–133, Aiqian Ye, John Flanagan and Harjinder Singh

    Version of Record online : 1 FEB 2006, DOI: 10.1002/bip.20465

  15. Creaming Stability of Oil-in-Water Emulsions Formed with Sodium and Calcium Caseinates

    Journal of Food Science

    Volume 66, Issue 3, April 2001, Pages: 441–446, M. Srinivasan, H. Singh and P.A. Munro

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb16126.x

  16. Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 9, July 2008, Pages: 1529–1536, Helena M Moreno, José Carballo and A Javier Borderías

    Version of Record online : 13 MAY 2008, DOI: 10.1002/jsfa.3245

  17. EFFECTS OF EDIBLE SURFACE COATINGS (SODIUM CARBOXYMETHYL CELLULOSE, SODIUM CASEINATE AND GLYCEROL) ON STORAGE QUALITY OF BERANGAN BANANA (MUSA SAPIENTUM CV. BERANGAN) USING RESPONSE SURFACE METHODOLOGY

    Journal of Food Processing and Preservation

    Volume 36, Issue 3, June 2012, Pages: 252–261, HODA JAFARIZADEH MALMIRI, AZIZAH OSMAN, CHIN PING TAN and RUSSLY ABDUL RAHMAN

    Version of Record online : 22 SEP 2011, DOI: 10.1111/j.1745-4549.2011.00583.x

  18. Low-fat Margarine Spreads as Affected by Aqueous Phase Hydrocolloids

    Journal of Food Science

    Volume 61, Issue 5, September 1996, Pages: 1073–1079, STUART M. CLEGG, ADELE K. MOORE and SYLVIA A. JONES

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb10935.x

  19. Study of commodity properties of food emulsions Part 1. The effect of dispersion medium composition on kinetic stability of O/W emulsions containing proteins, acidic polysaccharides and calcium salts

    Food / Nahrung

    Volume 26, Issue 1, 1982, Pages: 21–29, Dipl.-Ing. S. G. Semënov, E. E. Braudo, Dr. Yu. F. Yaroshenko, Prof. Dr. G. G. Zharikova and Prof. Dr. V. B. Tolstoguzov

    Version of Record online : 19 OCT 2006, DOI: 10.1002/food.19820260105

  20. Sodium Caseinate from Skim Milk Powder by Extrusion Processing: Physicochemical and Functional Properties

    Journal of Food Science

    Volume 56, Issue 6, November 1991, Pages: 1552–1556, V.L. BARRAQUIO and F.R. VAN DE VOORT

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb08638.x