Influence of interfacial mechanisms on the rheology of creaming emulsions

Autor: Beatriz Herranz, María Dolores Alvarez, Michael J. Ridout, Peter J. Wilde

Publikováno v: International Journal of Food Properties, Vol 21, Iss 1, Pp 1322-1331 (2018)

A set of protein-stabilised emulsions at pH 7.0, pH 6.0, and pH 5.0, and their counterpart surfactant emulsions, was designed with near-identical droplet size distribution and phase volume to study the specific contribution of hydrodynamic and pair p

Externí odkaz: https://doaj.org/article/a336c0a2d2b24002b7903fc850d48ad6

Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate

Autor: Yuting Ding, Peter J. Wilde, Louise J. Salt, Jianhua Liu, Michael J. Ridout, Weilin Liu

Publikováno v: Journal of agricultural and food chemistry. 67(1)

Incorporation of fish oil containing ω-3 polyunsaturated fatty acids (PUFAs) into functional foods remains challenging. In this study, caseinate and glycoconjugates (CD6, CD40, CD70, CD100) of caseinate to dextrans of different molecular weights (D6

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1318ce154ed902bfbd12104e61c1fc84
https://pubmed.ncbi.nlm.nih.gov/30517000

Interaction of transglutaminase with adsorbed and spread films of β-casein and к-casein

Autor: Michael J. Ridout, Markus Linder, Arja Paananen, Peter J. Wilde, Anissa Mamode

Publikováno v: Ridout, M J, Paananen, A, Mamode, A, Linder, M B & Wilde, P J 2015, ' Interaction of transglutaminase with adsorbed and spread films of [beta]-casein and [kappa]-casein ', Colloids and Surfaces B: Biointerfaces, vol. 128, pp. 254-260 . https://doi.org/10.1016/j.colsurfb.2015.01.045

Enzymes can be used to enable a specific and controlled approach for structural modifications of protein networks in food technology. Enzymatically induced cross-links between proteins in the continuous phase and/or at interfaces result in better sta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::505232c5bda5824c085ae27132ecca50
https://doi.org/10.1016/j.colsurfb.2015.01.045

Enzymatic cross-linking of β-lactoglobulin in solution and at air–water interface: Structural constraints

Autor: Fiona A. Husband, Martina Lille, Raija Lantto, Johanna Buchert, Harry Boer, Dilek Ercili-Cura, Riitta Partanen, Alan R. Mackie, Michael J. Ridout, Adam Macierzanka

Publikováno v: Ercili-Cura, D, Partanen, R, Husband, F, Ridout, M, Macierzanka, A, Lille, M, Boer, H, Lantto, R, Buchert, J & Mackie, A 2012, ' Enzymatic cross-linking of ß-lactoglobulin in solution and at air-water interface : Structural constraints ', Food Hydrocolloids, vol. 28, no. 1, pp. 1-9 . https://doi.org/10.1016/j.foodhyd.2011.11.010

Effective and controlled use of cross-linking enzymes in structure engineering of food systems depends on characterization of the favorable conditions for enzyme-substrate complex and the limiting factors for the desired modification. In this respect

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cfed7eaa59c299ca4e1a6c828a77234
https://doi.org/10.1016/j.foodhyd.2011.11.010

Rheological behaviour of aerated palm kernel oil/water emulsions

Autor: Michael J. Ridout, Peter J. Wilde, Juan-Carlos Arboleya

Publikováno v: Food Hydrocolloids. 23:1358-1365

The interactions between emulsion droplets containing solid fat are important for the rheology and functionality of the emulsion as a whole, particularly for aerated emulsion systems where partial coalescence plays a role in the overall structure of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d2ffe87eed38d0c72ae35f9d40229f11
https://doi.org/10.1016/j.foodhyd.2008.10.007