Registro:

Referencias:

• Dickinson, E., Protein adsorption at liquid interfaces and the relationship to foam stability (1989) Foams: Physics, Chemistry and Structure, pp. 39-53. , A. Wilson Springer London
• Borcherding, K., Lorenzen, P.C., Hoffmann, W., Schrader, K., Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk (2008) Int. Dairy J., 18, pp. 349-358
• Dalgleish, D.G., Spagnuolo, P.A., Goff, H.D., A possible structure of the casein micelle based on high-resolution field-emision scanning electron microscopy (2004) Int. Dairy Journal., 14, pp. 1025-1031
• Fang, Y., Dalgleish, D.G., Dimensions of the adsorbed layers in oil-in-water emulsions stabilized by caseins (1993) J. Colloid Interface Sci., 156, pp. 329-334
• Zhang, Z., Dalgleish, D.G., Goff, H.D., Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins (2004) Colloids Surf. B Biointerfaces, 34, pp. 113-121
• Dalgleish, D.G., Structure–function relationship of caseins (1997) Food Proteins and Their Applications, pp. 199-223. , S. Damodaran Marcel Dekker Inc New York
• Dickinson, E., Advanced dairy chemistry (2003) Proteins, Parts A B., pp. 1229-1260. , P.F. Fox P. Mc-Sweeney Kluwer Academic/Plenum Publishers The Netherlands
• Tan, H.L., McGrath, K.M., Na-caseinate/oil/water systems: emulsion morphology diagrams (2012) J. Colloid Interface Sci., 381, pp. 48-58
• Kelleher, S., Chatterton, D., Nielsen, K., Lönnerdal, B., Glycomacropeptide and α-lactalbumin supplementation of infant formula affects growth and nutritional status in infant rhesus monkeys (2003) Am. J. Clin. Nutr., 77, pp. 1261-1268
• Traving, C., Schauer, R., Structure, function and metabolism of sialic acids (1998) Cell. Mol. Life Sci., 54, pp. 1330-1349
• Holland, J.W., Deeth, H.C., Alewood, P.F., Resolution and characterization of multiple isoforms of bovine kappa-casein by 2-DE following a reversible cysteine-tagging enrichment strategy (2006) Proteomics, 6, pp. 3087-3095
• Choi, J., Sabikhi, L., Hassan, A., Anand, S., Bioactive peptides in dairy products (2012) Int. J. Dairy Technol., 65, pp. 1-12
• Thomä-Worringer, C., Sørensen, J., López Fandiño, R., Health effects and technological features of caseinomacropeptide (2006) Int. Dairy J., 16, pp. 1324-1333
• Thomä Worringer, C., Siegert, N., Kulozik, U., Foaming properties of caseinomacropeptide – 1. Impact of concentration and interactions with whey proteins (2007) Milchwissenschaft, 62, pp. 249-252
• Thomä Worringer, C., Siegert, N., Kulozik, U., Foaming properties of caseinomacropeptide − 2. Impact on pH and ionic strenght (2007) Milchwissenschaft, 62, pp. 253-255
• Martinez, M.J., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R., Interactions in the aqueous phase and adsorption at the air–water interface of caseinoglycomacropeptide (GMP) and β-lactoglobulin mixed systems (2009) Colloids Surf. B Biointerfaces, 68, pp. 39-47
• Martinez, M.J., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R., Interactions between β-lactoglobulin and casein glycomacropeptide on foaming (2012) Colloids Surf. B Biointerfaces, 89, pp. 234-241
• Kreuß, M., Strixner, T., Kulozik, U., The effect of glycosylation on the interfacial properties of bovine caseinomacropeptide (2009) Food Hydrocoll., 23, pp. 1818-1826
• Foegeding, E.A., Luck, P.J., Davis, J.P., Factors determining the physical properties of protein foams (2006) Food Hydrocoll., 20, pp. 284-292
• Carrera Sánchez, C., Rodríguez Patino, J.M., Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution (2005) Food Hydrocoll., 19, pp. 407-416
• Marinova, K.G., Basheva, E.S., Nenova, B., Temelska, M., Mirarefi, A.Y., Campbell, B., Ivanov, I.B., Physico-chemical factors controlling the foamability and foam stability of milk proteins: sodium caseinate and whey protein concentrates (2009) Food Hydrocoll., 23, pp. 1864-1876
• Morales, R., Martinez, M.J., Pilosof, A.M.R., Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation (2015) Int. Dairy J., 49, pp. 30-36
• Malvern Instrument, Intensity - Volume - Number, Which Size is Correct? Malvern Technical Note MRK1357–01. 1–3; Mie, G., Beiträge zur optik trüber medien, speziell kolloidaler metallösungen (1908) Ann. Phys., 330, pp. 377-445
• Farías, M.E., Martinez, M.J., Pilosof, A.M.R., Casein glycomacropeptide pH-dependent self-assembly and cold gelation (2010) Int. Dairy J., 20, pp. 79-88
• HadjSadok, A., Pitkowski, A., Nicolai, T., Benyahia, L., Moulai-Mostefa, N., Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering (2008) Food Hydrocolloids., 22, pp. 1460-1466
• Semenova, M.G., Belyakova, L.E., Polikarpov, Y.N., Antipova, A.S., Dickinson, E., Light scattering study of sodium caseinate + dextran sulfate in aqueous solution: relationship to emulsion stability (2009) Food Hydrocolloids., 23, pp. 629-639
• Koczo, K., Nikolov, A.D., Wasan, D.T., Borwankar, R.P., Gonsalves, A., Layering of sodium caseinate submicelles in thin liquid films– a new stability mechanism for food dispersions (1996) J. Colloid Interface Sci., 178, pp. 694-702
• Loveday, S.M., Ye, A., Anema, S.G., Singh, H., Heat-induced colloidal interactions of whey proteins, sodium caseinate and gum arabic in binary and ternary mixtures (2013) Food Res. Int., 54, pp. 111-117
• Morales, R., Martinez, M.J., Pilosof, A.M.R., Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation (2015) Int. Dairy J., 49
• Gillespie, T., The effect of aggregation and particle size distribution on the viscosity of newtonian suspensions (1983) J. Colloid Interface Sci., 94, pp. 166-173
• Graham, D.E., Phillips, M.C., Proteins at liquid interfaces: II Adsorption isotherms (1979) J. Colloid Interface Sci., 70, pp. 415-426
• Rodriguez Patino, J.M., Pilosof, A.M.R., Protein-polysaccharide interactions at fluid interfaces (2011) Food Hydrocoll., 25, pp. 1925-1937
• Damodaran, S., Paraf, A., Food Protein and Their Applications (1997), pp. 1-24; Martinez, M.J., Pizones Ruiz-Henestrosa, V.M., Carrera Sánchez, C., Rodríguez Patino, J.M., Pilosof, A.M.R., Foaming and surface properties of casein glycomacropeptide – gelatin mixtures as affected by their interactions in the aqueous phase (2013) Food Hydrocoll., 33, pp. 48-57
• Martínez, M.J., Farías, M.E., Pilosof, A.M.R., Martinez, M.J., Farías, M.E., Pilosof, A.M.R., Casein glycomacropeptide pH-driven self-assembly and gelation upon heating (2011) Food Hydrocoll., 25, pp. 860-867
• Dickinson, E., Biopolymer-based particles as stabilizing agents for emulsions and foams (2016) Food Hydrocoll., 68, pp. 219-231
• Wijnen, M.E., Prins, A., Disproportionation in aerosol whipped cream (1995) Food Macromolecules and Colloids, pp. 309-311. , E. Dickinson D. Lorient The Royal Society of Chemistry London
• Lucassen, J., Dynamic properties of free liquid films and foams (1981) Anionic Surfactants −Phys. Chem. Surfactant Action, pp. 217-265. , Lucassen-Reynders Marcel Dekker New York
• Álvarez Gómez, J.M., Rodríguez Patino, J.M., Viscoelastic properties of diglycerol ester and protein adsorbed films at the air-water interface (2007) Ind. Eng. Chem. Res., 46, pp. 2693-2701
• Clarkson, J.R., Cui, Z.F., Darton, R.C., Protein denaturation in foam (1999) J. Colloid Interface Sci., 215, pp. 333-338
• Kitabatake, N., Estsushiri, D., Surface tension and foaming of protein solutions (1982) J. Food Sci., 47, pp. 1218-1221
• Murray, B.S., Stabilization of bubbles and foams (2007) Curr Opin. Colloid Interface Sci., 12, pp. 232-241
• Rodríguez Patino, J.M., Cejudo Fernández, M., Carrera Sánchez, C., Rodríguez Niño, M.R., Structural and shear characteristics of adsorbed sodium caseinate and monoglyceride mixed monolayers at the air-water interface (2007) J. Colloid Interface Sci., 313, pp. 141-151
• Rodríguez Patino, J.M., Carrera Sánchez, C., Rodríguez Niño, M.R., Implications of interfacial characteristics of food foaming agents in foam formulations (2008) Adv. Colloid Interface Sci., 140, pp. 95-113
• Wilde, P.J., Interfaces Their role in foam and emulsion behaviour (2000) Curr. Opin. Colloid Interface Sci., 5, pp. 176-181
• Chen, M., Bleeker, R., Sala, G., Meinders, M.B.J., van Valenberg, H.J.F., van Hooijdonk, A.C.M., van der Linden, E., Particle size determines foam stability of casein micelle dispersions (2016) Int. Dairy J., 56, pp. 151-158
• Dombrowski, J., Johler, F., Warncke, M., Kulozik, U., Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties (2016) Food Hydrocoll., 61, pp. 318-328
• Schmidt, I., Novales, B., Boué, F., Axelos, M.A.V., Foaming properties of protein/pectin electrostatic complexes and foam structure at nanoscale (2010) J. Colloid Interface Sci., 345, pp. 316-324
• Rullier, B., Novales, B., Axelos, M.A.V., Effect of protein aggregates on foaming properties of β-lactoglobulin (2008) Colloids Surf. A Physicochem. Eng. Asp., 330, pp. 96-102
• Kim, D.A., Cornec, M., Narsimhan, G., Effect of thermal treatment on interfacial properties of β-lactoglobulin (2005) J. Colloid Interface Sci., 285, pp. 100-109
• Wierenga, P.A., Gruppen, H., New views on foams from protein solutions (2010) Curr. Opin. Colloid Interface Sci., 15, pp. 365-373

Citas:

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

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

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

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