최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.38 no.3, 2018년, pp.476 - 486
Seo, Chan-Won (R&D Center, Seoul Dairy Cooperative) , Kang, Shin-Ho (R&D Center, Seoul Dairy Cooperative) , Shin, Yong-Kook (R&D Center, Seoul Dairy Cooperative) , Yoo, Byoungseung (Department of Food Science and Biotechnology, Dongguk University-Seoul)
In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10 ...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Ariyaprakai S Limpachoti T Pradipasena P. Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween Food Hydrocoll 2013 30 358 367 10.1016/j.foodhyd.2012.06.003
Cheng JJ Cui J Ma Y Yan T Wang L Li H Li X. Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions Food Hydrocoll 2016 60 425 436 10.1016/j.foodhyd.2016.04.002
Choi SJ Decker EA Henson L Popplewell LM Xiao H McClements DJ. Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition Food Res Int 2011 44 3006 3012 10.1016/j.foodres.2011.07.007
Derkach SR. Rheology of emulsions Adv Colloid Interface Sci 2009 151 1 23 10.1016/j.cis.2009.07.001 19683219
Floury J Desrumaux A Lardières J. Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions Innov Food Sci Emerg Technol 2000 1 127 134 10.1016/S1466-8564(00)00012-6
Granger C Barey P Veschambre P Cansell M. Physicochemical behavior of oil-in-water emulsions: Influence of milk protein mixtures, glycerol ester mixtures and fat characteristics Colloids Surf B Biointerfaces 2005 42 235 243 10.1016/j.colsurfb.2004.09.006 15893224
Heffernan SP Kelly AL Mulvihill DM. High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency J Food Eng 2009 95 525 531 10.1016/j.jfoodeng.2009.06.018
Hussain H Truong T Bansal N Bhandari B. The effect of manipulating fat globule size on the stability and rheological properties of dairy creams Food Biophys 2017 12 1 10 10.1111/1750-3841.13649 28295325
Jafari SM Assadpoor E He Y Bhandari B. Re-coalescence of emulsion droplets during high-energy emulsification Food Hydrocoll 2004 22 1191 1202 10.1016/j.foodhyd.2007.09.006
Lee SH Lefèvre T Subirade M Paquin P. Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion Food Chem 2009 113 191 195 10.1016/j.foodchem.2008.07.067
Leong WF Man YBC Lai OM Long K Nakajima M Tan CP. Effect of sucrose fatty acid esters on particle characteristics and flow properties of phytosterol nanodispersions J Food Eng 2011 104 63 69 10.1016/j.jfoodeng.2010.11.028
Long Z Zhao M Zhao Q Yang B Liu L. Effect of homogenisation and storage time on surface and rheology properties of whipping cream Food Chem 2012 131 748 753 10.1016/j.foodchem.2011.09.028
McCrae CH Law AJR Leaver J. Emulsification properties of whey proteins in their natural environment: Effect of whey protein concentration at 4 and 18% milk fat Food Hydrocoll 1999 13 389 399 10.1016/S0268-005X(99)00024-7
Murray BS. Interfacial rheology of food emulsifiers and proteins Curr Opin Colloid Interface Sci 2002 7 426 431 10.1016/S1359-0294(02)00077-8
Pal R. Rheology of simple and multiple emulsions Curr Opin Colloid Interface Sci 2011 16 41 60 10.1016/j.cocis.2010.10.001
Perrier-Cornet JM Marie P Gervais P. Comparison of emulsification efficiency of protein-stabilized oil-in-water emulsions using jet, high pressure and colloid mill homogenization J Food Eng 2005 66 211 217 10.1016/j.jfoodeng.2004.03.008
Pichot R Spyropoulos F Norton IT. O/W emulsion stabilized by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration J Colloid Interface Sci 2010 352 128 135 10.1016/j.jcis.2010.08.021 20817195
Roach A Harte F. Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization Innov Food Sci Emerg Technol 2008 9 1 8 10.1016/j.ifset.2007.03.027
Rouimi S Schorsch C Valentini C Vaslin S. Foam stability and interfacial properties of milk protein-surfactant systems Food Hydrocoll 2005 19 467 478 10.1016/j.foodhyd.2004.10.032
Szűts A Szabó-Rèvèsz P. Sucrose ester as natural surfactants in drug delivery systems —A mini-review Int J Pharm 2012 433 1 9 10.1016/j.ijpharm.2012.04.076 22575672
Tual A Bourles E Barey P Houdoux A Desprairies M Courthaudon JL. Effect of surfactant sucrose ester on physical properties of dairy wipped emulsions in relation to those of O/W interfacial layers J Colloid Interface Sci 2006 295 495 503 10.1016/j.jcis.2005.09.010 16213513
Wu S Whan G Lu A Li Y Zhou X Chen L Cao J Zhang L. Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream Dairy Sci Technol 2016 96 377 390 10.1007/s13594-015-0274-x
Zhao QZ Zhao MM Yang B Cui C. Effect of xanthan gum on the physical properties and textural characteristics of whipped cream Food Chem 2009 116 624 628 10.1016/j.foodchem.2009.02.079
Zhao Q Kuang W Long Z Fang M Liu D Yang B Zhao M. Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream Food Chem 2013 141 1834 1840 10.1016/j.foodchem.2013.04.086 23870898
Zhao QZ Liu DL Long Z Yang B Fang M Kuang W Zhao M. Effect of sucrose ester concentration on the interfacial characteristics and physical properties of sodium caseinate-stabilized oil-in-water emulsions Food Chem 2014 151 506 513 10.1016/j.foodchem.2013.11.113 24423563
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.