Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Thérèse Considine"'
Autor:
Skelte G. Anema, Alan Baldwin, Sarah Berry, Etske Bijl, Mike Boland, Thérèse Considine, Stephen Davis, Hilton C. Deeth, Matthew Digby, Didier Dupont, Patrick J.B. Edwards, Ashling Ellis, John Flanagan, P.F. Fox, Kelvin K.T. Goh, D.A. Goulding, Chad Harland, W. James Harper, Sheelagh A. Hewitt, Kerianne Higgs, Jeremy Hill, John W. Holland, David S. Horne, Lee M. Huffman, Thom Huppertz, Geoffrey B. Jameson, Christophe Lefèvre, Simon M. Loveday, John A. Lucey, Karensa Menzies, Paul J. Moughan, Kevin R. Nicholas, J.A. O’Mahony, Sally D. Poppitt, Debashree Roy, Anwesha Sarkar, Pierre Schuck, Julie Sharp, Paul Sheehy, Pranav K. Singh, Harjinder Singh, Russell Snell, Anges Teo, Daniel Tomé, Peter Williamson, Aiqian Ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::810bb4c6bcf380efecf9876d2cf1189e
https://doi.org/10.1016/b978-0-12-815251-5.09990-4
https://doi.org/10.1016/b978-0-12-815251-5.09990-4
Autor:
Matt Golding, Alastair K. H. MacGibbon, G. Thomas Fuller, Thérèse Considine, Lara Matia-Merino
Publikováno v:
Food Biophysics. 13:80-90
We investigated the effects of Tween emulsifier fatty acid chain length on the shear stability and crystallization behavior of 35 wt% partially crystalline oil-in-water emulsions prepared with and without 1 wt% sodium caseinate. Emulsions containing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::099e5f627c2f25583deae6b4cde5e1aa
https://doi.org/10.1007/s11483-017-9514-3
https://doi.org/10.1007/s11483-017-9514-3
Autor:
Thérèse Considine, Matt Golding, Alastair K. H. MacGibbon, Lara Matia-Merino, G. Thomas Fuller
Publikováno v:
Food Hydrocolloids. 51:23-32
Partially crystalline fat globules in oil-in-water emulsions are susceptible to aggregation via partial coalescence. In this study, the role of solid fat content and interfacial composition on the aggregation behavior of a model food emulsion (35 wt%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b779eb0227d65010030809bc0ebcb45a
https://doi.org/10.1016/j.foodhyd.2015.03.032
https://doi.org/10.1016/j.foodhyd.2015.03.032
Autor:
Thérèse Considine, Lara Matia-Merino, Matt Golding, Alastair K. H. MacGibbon, Graeme Gillies, G. Thomas Fuller
Publikováno v:
Food Hydrocolloids. 43:521-528
Shear-induced aggregation of 35 wt% partially crystalline oil-in-water emulsions was investigated under conditions causing jamming of partially coalesced fat globule aggregates formed under steady shear. Emulsions with different interfacial compositi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b8a0c4b14fa8a0f3be98c44b6955111
https://doi.org/10.1016/j.foodhyd.2014.07.032
https://doi.org/10.1016/j.foodhyd.2014.07.032
Publikováno v:
International Dairy Journal. 19:307-313
The in-mouth release of flavour (2-nonanone) from whey protein isolate (WPI) and sodium caseinate in aqueous solutions, and the influence of the thickener, sodium carboxymethylcellulose (CMC), on the release of 2-nonanone were investigated using prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55948881e32dfc737ddf08995bded7c4
https://doi.org/10.1016/j.idairyj.2008.12.002
https://doi.org/10.1016/j.idairyj.2008.12.002
Publikováno v:
Innovative Food Science & Emerging Technologies. 8:1-23
Pressure treatment of β-lactoglobulin (β-LG), whey protein concentrate (WPC), whey protein isolate and skim milk has been explored by many groups using a wide range of techniques. In general terms, heat treatment and pressure treatment have similar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e865aa3425515fcc473429e62bfd164
https://doi.org/10.1016/j.ifset.2006.08.003
https://doi.org/10.1016/j.ifset.2006.08.003
Publikováno v:
Food Chemistry. 102:1270-1280
Heat and pressure treatment of β-lactoglobulin B (β-LG) causes it to partially unfold and aggregate. β-LG solutions at pH 7.2 were heat treated at temperatures between 40 and 93 °C for 12 min or were pressure treated at pressures between 50 and 8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6097a1b9cd6f2bec3d48f6b22acc0aaf
https://doi.org/10.1016/j.foodchem.2006.07.022
https://doi.org/10.1016/j.foodchem.2006.07.022
Publikováno v:
Journal of Food Science. 71:R72-R82
This review encompasses the binding of volatile flavor compounds by milk proteins in aqueous solutions. The presence of proteins in a food matrix can result in a decrease in aroma perception and in an unpleasant aroma profile, because of binding of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ebb5801c8812a4b9f8699c9ddc6b04f
https://doi.org/10.1111/j.1750-3841.2006.00051.x
https://doi.org/10.1111/j.1750-3841.2006.00051.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:9590-9601
Whey protein concentrate solutions (12% w/v, pH 6.65 +/- 0.05) were pressure treated at 800 MPa for 20-120 min and then examined using size exclusion chromatography (SEC), small deformation rheology, transmission electron microscopy, and various type
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e0186bc325380d63fa39e0ae98ddeed
https://doi.org/10.1021/jf0508403
https://doi.org/10.1021/jf0508403