Zobrazeno 1 - 10
of 160
pro vyhledávání: '"Douglas G. Dalgleish"'
Publikováno v:
Journal of Dairy Science. 100:36-47
The effects of homogenization and heat treatment on the formation and the breakdown of clots during gastric digestion of whole milk were investigated using a human gastric simulator. Homogenization and heat treatment led to formation of coagula with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4033aa610a34451afc3ac50a68e7a58
https://doi.org/10.3168/jds.2016-11764
https://doi.org/10.3168/jds.2016-11764
Publikováno v:
Food Hydrocolloids. 54:255-265
Two whey protein emulsion gels containing 10 mM NaCl (soft gel) or 200 mM NaCl (hard gel) were formed and subjected to sequential digestion, including an in vitro gastric step followed by an in vitro intestinal step. The breakdown of gel particles, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::701f5498bb3bd459b82df1d746efeacb
https://doi.org/10.1016/j.foodhyd.2015.10.006
https://doi.org/10.1016/j.foodhyd.2015.10.006
Publikováno v:
Food Hydrocolloids. 52:478-486
The digestion behaviour of unheated milk and heated milk (90 °C for 20 min) was investigated in a human gastric simulator (HGS). Unheated milks formed a clot after 10 min digestion, but the structure of the clot formed from unheated milk was differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3523dde0f75d44d78bdb97d70edef44d
https://doi.org/10.1016/j.foodhyd.2015.07.023
https://doi.org/10.1016/j.foodhyd.2015.07.023
Publikováno v:
Food Research International. 76:309-316
This study investigated the effect of thermal denaturation on milk concentrated by ultrafiltration (UF) with or without diafiltration (DF) at various time-temperature combinations. The non-sedimentable protein fractions present in milk after heating
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da40e574faaa71baad8cc12063f8f08e
https://doi.org/10.1016/j.foodres.2015.06.016
https://doi.org/10.1016/j.foodres.2015.06.016
Publikováno v:
Food & Function. 6:756-764
The understanding of the disintegration and gastric emptying of foods in the stomach is important for designing functional foods. In this study, a dynamic stomach model (human gastric simulator, HGS) was employed to investigate the disintegration and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd161ee29ca42986158987bc4bc4d062
https://doi.org/10.1039/c4fo00700j
https://doi.org/10.1039/c4fo00700j
Publikováno v:
Food Hydrocolloids. 42:171-177
Cooling of milk causes the release of β-casein from the casein micelles. With subsequent washing steps, using milk UF permeate, it was possible to remove up to 60% of its initial concentration and study the interactions of β-casein depleted micelle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1f7fddb06d20c97180b9955e2a7b55f
https://doi.org/10.1016/j.foodhyd.2014.03.022
https://doi.org/10.1016/j.foodhyd.2014.03.022
Autor:
Douglas G. Dalgleish
Publikováno v:
Food Proteins and their Applications ISBN: 9780203755617
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58c3d5841eb75154822077933efd8236
https://doi.org/10.1201/9780203755617-7
https://doi.org/10.1201/9780203755617-7
Publikováno v:
Food Hydrocolloids. 34:46-53
The changes in processing functionality of concentrated milk are caused by a number of factors, amongst the most important, the ionic equilibrium and the increase in the interactions between the casein micelles because of their increased volume fract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::342d69b37d84204ca8400e7e037ee91c
https://doi.org/10.1016/j.foodhyd.2013.01.001
https://doi.org/10.1016/j.foodhyd.2013.01.001
Publikováno v:
Food Hydrocolloids. 33:215-224
Differently structured whey protein emulsion gels were formed by heating at different concentrations of NaCl. The formation of gels was monitored by oscillatory rheometry. The large deformation properties relevant to breakdown properties in the human
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::368a7257a443effb7ec591af4a7cbe17
https://doi.org/10.1016/j.foodhyd.2013.03.008
https://doi.org/10.1016/j.foodhyd.2013.03.008
Publikováno v:
Foodfunction. 7(10)
The behaviour of milk fat globules in the coagula of unheated and heated (90 °C for 20 min) whole milk during gastric digestion was investigated using a human gastric simulator. Structured protein clots were formed by a coagulation process that was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d221c627cc9c6b1862d140d92d3b545
https://pubmed.ncbi.nlm.nih.gov/27217078
https://pubmed.ncbi.nlm.nih.gov/27217078