Registro:

Referencias:

• Arboleya, J.C., Wilde, P.J., Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose (2005) Food Hydrocolloids, 19, pp. 485-491
• (1980) Official Methods of Analysis. 13th ed., , Association of Official Analytical Chemist (AOAC), AOAC, Washington, DC, USA
• Baeza, R.I., Carrera, C., Rodríguez Patino, J.M., Pilosof, A.M.R., Interactions between β-lactoglobulin and polysaccharides at the air-water interface and the influence on foam properties (2005) Food Colloids: Interactions Microstructure and Processing, pp. 301-316. , Dickinson E. (Ed), The Royal Society of Chemistry, Cambridge, UK
• Baeza, R., Carrera, C., Pilosof, A.M.R., Rodríguez Patino, J.M., Interfacial and foaming properties of propylenglycol alginates. Effect of degree of esterification and molecular weight (2004) Colloids and Surfaces B: Biointerfaces, 36, pp. 139-145
• Baeza, R., Carrera, C., Pilosof, A.M.R., Rodriguez Patino, J.M., Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air-water interface (2004) Food Hydrocolloids, 18, pp. 959-966
• Baeza, R., Carrera, C., Pilosof, A.M.R., Rodríguez Patino, J.M., Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air-water interface (2005) Food Hydrocolloids, 19, pp. 239-248
• Baeza, R., Pilosof, A.M.R., Carrera, C., Rodríguez Patino, J.M., Adsorption and rheological properties of biopolymers at the air-water interface (2006) American Institute of Chemical Engineers Journal, 52, pp. 2627-2638
• Benjamins, J., Cagna, A., Lucassen-Reynders, E.H., Viscoelastic properties of tryacilglycerol/water interfaces covered by proteins (1996) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 114, pp. 245-254
• Bos, M.A., van Vliet, T., Interfacial rheology properties of adsorbed protein layers and surfactants: a review (2001) Adv. Colloid Interf. Sci., 91, pp. 437-471
• Cayot, P., Lorient, D., Structure-function relationships of whey proteins (1997) Food Proteins and their Applications, pp. 225-256. , Damodaran S., and Paraf A. (Eds), Marcel Dekker, New York
• Coffey, D.G., Bell, D.A., Henderson, A., Cellulose and cellulose derivatives (1995) Food Polysaccharides and Their Applications, pp. 123-153. , Stephen A.M. (Ed), Marcel Dekker, New York
• Courthaudon, J.L., Dickinson, E., Christie, W.W., Competitive adsorption of lecithin and β-casein in oil-in-water emulsions (1991) Journal of Agricultural Food Chemistry, 39, pp. 1365-1368
• Damodaran, S., Functional properties (1996) Food Proteins, pp. 167-234. , Nakai S., and Modler H.W. (Eds), Marcel Dekker, New York
• Damodaran, S., Protein-stabilized foams and emulsions (1997) Food Proteins and Their Applications, pp. 57-110. , Damodaran S., and Paraf A. (Eds), Marcel Dekker, New York
• Damodaran, S., Song, K.B., Kinetics of adsorption of protein at interfaces: role of protein conformation in diffusional adsorption (1988) Biochimica et Biophysica Acta, 954, pp. 253-264
• Dickinson, E., (1992) An Introduction to Food Colloids, , Oxford University Press, Oxford, UK
• Dickinson, E., Hydrocolloids at interfaces and the influence on the properties of dispersed systems (2003) Food Hydrocolloids, 17, pp. 25-40
• Dickinson, E., Milk protein interfacial layers and the relationship to emulsion stability and rheology (2001) Colloid and Surfaces B: Biointerfaces, 20, pp. 197-210
• Ford, J.L., Thermal analysis of hydroxypropyl-methyl-cellulose and methylcellulose: powders, gels and matrix tables (1999) International Journal of Pharmaceutics, 179, pp. 209-228
• Garofalakis, G., Murray, B.S., Effect of film ageing on the surface properties of lactoglobulin and lactoglobulina + sucrose stearate monolayers (1999) Colloids and Surfaces B: Biointerfaces, 12, pp. 231-237
• Graham, D.E., Phillips, M.C., Proteins at liquid interfaces. III. Molecular structures of adsorbed films (1979) Journal of Colloids and Interface Science, 70, pp. 427-433
• Kobylañski, J.R., Pérez, O.E., Pilosof, A.M.R., Thermal transitions of gluten free doughs as affected by water egg white and hydroxypropyl-methyl-cellulose (2004) Thermochimica Acta, 411, pp. 81-89
• Krägel, J., Grigoriev, D.O., Makievski, A.V., Miller, R., Fainerman, V.B., Wilde, P.J., Wüstneck, R., Consistency of surface mechanical properties of spread layers at the liquid-air interface at different spreading conditions (1999) Colloids and Surfaces B: Biointerfaces, 12, pp. 391-397
• Krägel, J., Wüstneck, R., Clark, D.C., Wilde, P.J., Miller, R., Dynamic surface tension and surface shear rheology studies of mixed β-lactoglobulin/Tween 2 systems (1995) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 98, pp. 127-135
• Lucassen, J., van den Tempel, M., Dynamic measurements of dilatational properties of a liquid interface (1972) Chemical Engineering Science, 27, pp. 1283-1291
• Lucassen-Reynders, E.H., Lucassen, J., Garret, P.R., Giles, D., Hollway, F., Dynamic surface measurements as a tool to obtain equation-of-state for soluble monolayers (1975) Advances in Chemical Series, 144, pp. 272-285
• Mackie, A.R., Gunning, A.P., Wilde, P.J., Morris, V.J., The orogenic displacement of proteins from the air/water interface by surfactant (1999) Journal of Colloids Interface Science, 210, pp. 157-166
• MacRitchie, F., (1990) Chemistry at Interfaces, , Academic Press, San Diego, CA
• McCrystal, C.B., Ford, J.L., Rajabi-Siahboomi, A.R., A study on the interaction of water and cellulose ethers using differential scanning calorimetry (1997) Thermochimica Acta, 294, pp. 91-98
• Mishra, S., Mann, B., Joshi, V.K., Functional improvement of whey protein concentrate on interaction with pectin (2001) Food Hydrocolloids, 15, pp. 9-15
• Mulvihill, D.H., Donovan, M., Whey proteins and their thermal denaturation. A review (1987) Irish Journal of Food Science and Technology, 11, pp. 43-75
• Murray, B.S., Stabilization of bubbles and foams (2007) Current Opinion in Colloid and Interface Science, 12, pp. 232-241
• Murray, B.S., Dickinson, E., Interfacial rheology and the dynamic properties of adsorbed films of food proteins and surfactants (1996) Food Science and Technology International (Japan), 2, pp. 131-145
• Nahringbauer, I., Dynamic surface tension of aqueous polymer solutions, I: Ethyl(hydroxyethyl)cellulose (BERMOCOLL cst-103) (1995) Journal of Colloid and Interface Science, 176, pp. 318-328
• Ochoa-Machiste, E., Buckton, G., Dynamic surface tension studies of hydroxypropylmethylcellulose film-coating solutions (1996) International Journal of Pharmaceutics, 145, pp. 197-201
• Pérez, O.E., Carrera, C., Rodríguez Patino, J.M., Pilosof, A.M.R., Adsorption dynamics and surface activity at equilibrium of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface (2007) Food Hydrocolloids, 21, pp. 794-803
• Pérez, O.E., Carrera, C., Rodríguez Patino, J.M., Pilosof, A.M.R., Kinetics of adsorption of hydroxypropyl methylcellulose at the air-water interface (2008) Journal of Colloid and Interface Science, , in press
• Pérez, O.E., Wargon, V., Pilosof, A.M.R., Gelation and structural characteristics of incompatible whey proteins/hydroxypropyl-methyl-cellulose mixtures (2006) Food Hydrocolloids, 20, pp. 966-974
• Pérez, O.E., Carrera, C., Rodríguez Patino, J.M., Pilosof, A.M.R., Thermodynamic and dynamic characteristics of hydroxypropylmethylcellulose adsorbed films at the air-water interface (2006) Biomacromolecules, 7, pp. 388-393
• Rodríguez Niño, M.R., Rodríguez Patino, J.M., Effect of the aqueous phase composition on the adsorption of bovine serum albumin to the air-water interface (2002) Industrial and Engineering Chemistry Research, 41, pp. 1489-1495
• Rodríguez Patino, J.M., Carrera, C., Rodríguez Niño, M.R., Implications of interfacial characteristics of food foaming agents in foam formulations (2008) Advances in Colloid and Interface Science, 140, pp. 95-113
• Rodríguez Patino, J.M., Navarro, J.M., Rodríguez Niño, M.R., Protein-lipid interactions at the oil-water interface (2001) Colloids and Surfaces B: Biointerfaces, 21, pp. 207-216
• Rodríguez Patino, J.M., Rodríguez Niño, M.R., Carrera, C., Adsorption of whey protein isolate at the oil-water interface as a function of processing conditions: a rheokinetic study (1999) Journal of Agricultural and Food Chemistry, 47, pp. 2241-2248
• Rodríguez Patino, J.M., Rodríguez Niño, M.R., Carrera, C., Physico-chemical properties of surfactant and protein films (2007) Current Opinion in Colloid and Interface Science, 12, pp. 187-195
• Rodríguez Patino, J.M., Rodríguez Niño, M.R., Carrera, C., Protein-emulsifier interactions at the air-water interface (2003) Current Opinion in Colloid and Interface Science, 8, pp. 387-395
• Rosell, C.M., Rojas, J.A., Benedicto de Barber, C., Influence of hydrocolloids on dough rheology and bread quality (2001) Food Hydrocolloids, 15, pp. 75-81
• Sarkar, N., Thermal gelation properties of methoxyl and hydroxypropyl methylcellulose (1977) Annual Meeting of the Institute of Food Technologists, pp. 1073-1087. , Philadelphia, June 5-8, pp
• Sarkar, N., Walker, L.C., Hydration-dehydration properties of methylcellulose and hydroxypropylmethylcelluloses (1995) Carbohydrate Polymers, 27, pp. 177-185
• Walstra, P., Principles of emulsion formation (1993) Chem. Eng. Sci., 48, pp. 333-349
• Wollenweber, C., Makievski, A.V., Miller, R., Daniels, R., Adsorption of hydroxypropyl methylcellulose at the liquid/liquid interface and the effect on emulsion stability (2000) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 172, pp. 91-101
• Wong, D.W.S., Camirand, W.M., Pavlath, A.E., Structures and functionalities of milk proteins (1996) Critical Reviews in Food Science and Nutrition, 36, pp. 807-844
• Yuguchi, Y., Urakawa, H., Kitamura, S., Ohno, S., Kajiwara, K., Gelation mechanism of methylhydroxypropylcellulose in aqueous solution (1995) Food Hydrocolloids, 9, pp. 173-179

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------