Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Marcela Alexander"'
Publikováno v:
International Journal of Food Science & Technology. 56:480-492
During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray-dried powders before and after storage by varying the nati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::847e70418bce4cab9e65c345671c3af6
https://doi.org/10.1111/ijfs.14663
https://doi.org/10.1111/ijfs.14663
Autor:
Sofiane El-Kirat-Chatel, Colin Ray, Claire Gaiani, Rana Omar, Marcela Alexander, Grégory Francius, Loubiana Cvetkovska, Jennifer Burgain
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2021, 118, pp.106801. ⟨10.1016/j.foodhyd.2021.106801⟩
Food Hydrocolloids, Elsevier, 2021, 118, pp.106801. ⟨10.1016/j.foodhyd.2021.106801⟩
Dairy powders are usually subjected to environmental variations during storage and/or shipment that strongly impact their chemical, nutritional and structural features. Nevertheless, these modifications are rarely investigated at the particle surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b786dc479a59f5769f6baf93fd4cff8
https://hal.univ-lorraine.fr/hal-03200435/document
https://hal.univ-lorraine.fr/hal-03200435/document
Autor:
Björn Bergenståhl, I. M. Andersson, Anna Millqvist-Fureby, Marcela Alexander, Jens Sommertune, N. Hellström, Maria Glantz, Marie Paulsson
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 561:395-404
Spray-dried powders were produced from milk serum protein concentrate and lactose in varying ratios, and the rehydration characteristics of the powders were evaluated. The dissolution rate was estimated with a flow-cell based technique, and the exter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64eab2acffbccc7098e65f94cdb4c28e
https://doi.org/10.1016/j.colsurfa.2018.10.073
https://doi.org/10.1016/j.colsurfa.2018.10.073
Autor:
Maria Glantz, Björn Bergenståhl, Marie Paulsson, I. M. Andersson, Anna Millqvist-Fureby, Marcela Alexander
Publikováno v:
International Dairy Journal. 85:86-95
This study investigated milk serum protein concentrate/lactose systems with varying ratios and how the morphology of the spray-dried particles of these systems could be described by the surface properties of the feed as well as the protein surface co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d388fb6b6c34c73e33e17f6f053d90f
https://doi.org/10.1016/j.idairyj.2018.04.011
https://doi.org/10.1016/j.idairyj.2018.04.011
Autor:
I. M. Andersson, Marie Paulsson, Anna Millqvist-Fureby, Björn Bergenståhl, Marcela Alexander, Maria Glantz
Publikováno v:
International Dairy Journal. 112:104862
To keep their functional properties, it is crucial that protein aggregates maintain their structure after spray drying and that the powders can be fully rehydrated. In this study, microgels and fractal aggregates were prepared by heating a mixture of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81d7849d5deeecec38e08e5a83021384
https://doi.org/10.1016/j.idairyj.2020.104862
https://doi.org/10.1016/j.idairyj.2020.104862
Publikováno v:
International Dairy Journal. 110:104763
Whey powder rehydration is expected to be closely linked to both denaturation and lactosylation of the proteins. This study investigated the relation between the forced imbibition rate of spray-dried milk serum protein/lactose powders and the particl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31ac420d9cf6ad8a937f4a228aa77149
https://doi.org/10.1016/j.idairyj.2020.104763
https://doi.org/10.1016/j.idairyj.2020.104763
Publikováno v:
Food Hydrocolloids. 41:274-280
Incorporation of high molecular weight oat β-glucan into milk to obtain calorie-reduced and cholesterol-lowering dairy products is challenged by the thermodynamic incompatibility and phase separation of milk proteins and β-glucan. Fine tuning the c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80a946b448b5c340c473a7f1473c9390
https://doi.org/10.1016/j.foodhyd.2014.03.030
https://doi.org/10.1016/j.foodhyd.2014.03.030
Publikováno v:
LWT - Food Science and Technology. 59:173-180
The objective of this work was to determine if after membrane processing, the physical properties of casein micelles change. Milk was concentrated by ultrafiltration, and also subjected to various levels of diafiltration, by addition of water to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46ac582f130350bca19788131931e743
https://doi.org/10.1016/j.lwt.2014.04.037
https://doi.org/10.1016/j.lwt.2014.04.037
Publikováno v:
Food Biophysics. 10:66-75
When high molecular weight β-glucan is added to milk, macroscopic phase separation occurs due to thermodynamic incompatibility between mixed-linkage β-glucan and milk proteins. In this research, the evolution of microphase separated domains was inv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::243c9ca719fa67be60489122c4263844
https://doi.org/10.1007/s11483-014-9362-3
https://doi.org/10.1007/s11483-014-9362-3
Publikováno v:
Food Biophysics. 10:57-65
The aim of this research was to investigate the effect of polyglycerol polyricinoleate (PGPR) on the stability and colloidal behavior of W/O emulsions, with or without pectin present in the water phase. Stable emulsions containing 30 % water were obt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b33ffa9dc14159c319195e3dc4f78112
https://doi.org/10.1007/s11483-014-9355-2
https://doi.org/10.1007/s11483-014-9355-2