Development of a Micro‐emulsifier

Tsai, Robert Y. T.; Cassens, R. G.; Briskey, E. J.

doi:10.1111/j.1365-2621.1970.tb12167.x

Cited by 8 publications

(2 citation statements)

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“…The first EC measurements by Swift et al (1961) have been improved upon. Tsai et al (1970) developed a microblender which allows emulsions to be formed in essentially air-free conditions thereby avoiding foaming. Webb et al (1970) used the change in electrical resistance while Haq et al (1973) monitored the alternating current impedance of the emulsion to provide an objective index of the emulsion collapse.…”

mentioning

confidence: 99%

Emulsifying properties of proteins: evaluation of a turbidimetric technique

Pearce¹,

Kinsella²

1978

J. Agric. Food Chem.

2,147

1,203

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mentioning

confidence: 99%

Emulsifying properties of proteins: evaluation of a turbidimetric technique

Pearce¹,

Kinsella²

1978

J. Agric. Food Chem.

2,147

1,203

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“…Several types of blenders and homogenizers and many sizes and shapes of containers have been used in emulsion preparation (Tomberg and Hermansson, 1977; Pearce and Kinsella, 1978; Johnson et al, 1977;Tsai et al, 1970). The valve homogenizer has been used widely (Tomberg and Hermansson, 1977;Berger, 1976;Titus et al, 1968;Klotzek and Leeder, 1966;Sherman, 1965) whereas few emulsion studies have been conducted with sonicators (Tomberg and Hermansson, 1977; Smith and Dairiki, 1975;Higgins and Skanen, 1972).…”

mentioning

confidence: 99%

Protein-stabilized emulsions: effects of modification on the emulsifying activity of bovine serum albumin in a model system

Waniska¹,

Shetty²,

Kinsella³

1981

J. Agric. Food Chem.

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A series of laboratory blenders and homogenizers were compared for their capacity to make proteinstabilized emulsions. A Janke-Kunkel blender consistently gave the best emulsions. By use of optimum protein concentrations (0.5%) and temperature (15 °C), the effects of modification on the emulsifying activity (EA) of bovine serum albumin (BSA) over the pH range 2-10 were studied. Reduction of the disulfide bonds reduced the EA, urea (8 M)-eliminated EA, while succinylation significantly enhanced the EA of BSA in the pH range 4-7. These studies indicated the importance of protein structure and charge on emulsifying properties. BSA had superior EA to soy proteins, arachin, /3-casein, ovalbumin, and /3-lactoglobulin.

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Advances in Determining Meat Emulsion Stability

Barbut

1999

Quality Attributes of Muscle Foods

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Producing high quality comminuted products is an on-going challenge to the meat processor dealing with a large selection of raw materials at prices changing on a daily basis. The comminution process is designed to reduce the lean meat and fat particle size. This results in better salt soluble protein extraction and in reducing the tendency of the fat to separate. The type of meat and fat used have a significant effect on the chopping procedure as well as the quality of the final product. Under-chopping usually results in minimal binding, whereas over-chopping results in a massive fat and water separation during the cooking process. The main methods developed to evaluate meats, namely the emulsion capacity test, emulsion stability, fat extraction, constant emulsification value and gel torsion bind value, are reviewed. In addition, the use of fiber optic sensors by the meat industry and the development of an on-line optical sensor for meat comminution are discussed.

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Development of a Micro‐emulsifier

Cited by 8 publications

References 1 publication

Emulsifying properties of proteins: evaluation of a turbidimetric technique

Emulsifying properties of proteins: evaluation of a turbidimetric technique

Protein-stabilized emulsions: effects of modification on the emulsifying activity of bovine serum albumin in a model system

Advances in Determining Meat Emulsion Stability

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