Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride

McKinnon, Ian; Yap, Shu En; Augustin, Mary-Ann; Hémar, Yacine

doi:10.1016/j.foodhyd.2008.08.009

Cited by 35 publications

(30 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These findings might be associated to the temperature dependent solubilization equilibrium of colloidal calcium phosphate in the casein micelles. For instance, increasing the temperature of fresh milk, dissolved calcium phosphate is transferred from the serum to the casein micelles (de la Fuente, 1998;Gaucheron, 2005;McKinnon, Yap, Augustin, & Hemar, 2009). Increased calcium phosphate concentration within the micelles causes an increase of their density and hence, they are likely to scatter more light (Martin, Williams, & Dunstan, 2007).…”

Section: Programmentioning

confidence: 99%

Optical monitoring of milk fat phase transition within homogenized fresh milk by Photon Density Wave spectroscopy

Ruiz¹,

Hass²,

Reich³

2012

International Dairy Journal

View full text Add to dashboard Cite

Section: Programmentioning

confidence: 99%

Optical monitoring of milk fat phase transition within homogenized fresh milk by Photon Density Wave spectroscopy

Ruiz¹,

Hass²,

Reich³

2012

International Dairy Journal

View full text Add to dashboard Cite

“…23 In brief, the equipment consists of a solid state laser light source from Thorlabs (Thorlabs, Newton, NJ; DL5038-021) operating at 1 =635 nm and delivering 35 mW, controlled by a current controller unit (LDC205) and a temperature controller laser diode temperature controller unit (TED 200C). The laser beam was expanded using a PS879-B anamorphic prism (Thorlabs, Newton, NJ) to approximately 8-mm diameter at the sample cell.…”

Section: Particle Size Measurements Of Primary Emulsionsmentioning

confidence: 99%

Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions

et al. 2010

View full text Add to dashboard Cite

The suitability of water-in-oil-in-water multiple emulsions to encapsulate resveratrol was assessed. Multiple emulsions were prepared by emulsifying a primary emulsion (40 wt.%) in water containing 0.5 wt.% sodium caseinate and 0.1 M NaCl. Four primary emulsions of canola oil (20 wt.%) stabilized by 8 wt.% polyglycerol polyricinoleate were chosen. The dispersed phase of the primary emulsions contained 0.1 M NaCl and either water, 20 wt.% ethanol in water, 2.5 wt.% whey protein isolate (WPI) in water, or 2.5 wt.% WPI and 5 wt.% gelatine in water. Resveratrol was incorporated into these primary emulsions at 0.25 wt.% to give a final 0.02 wt.% resveratrol in the multiple emulsions. Slight increase in particle size with storage at 23°C for up to 2 weeks was observed. Further, less than 10% of the total encapsulated resveratrol is released to the external, continuous, aqueous phase. This work demonstrates the potential of multiple emulsions to encapsulate resveratrol for food applications.

show abstract

“…Fortification with Ca salts causes multiple physicochemical changes in milk, including increased concentration of ionic Ca ([Ca 2+ ]), reduced zeta potential and supersaturation of Ca, which can destabilise milk proteins, particularly when heated (McKinnon et al . ; Lewis ; On‐Nom et al . ).…”

Section: Introductionmentioning

confidence: 99%

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

Crowley

Kelly

O’Mahony

2014

Int J of Dairy Tech

View full text Add to dashboard Cite

Reconstituted skim milk powder (RSMP) was fortified with 12.5 mM/L calcium (Ca) using soluble [Ca chloride (CChlor), Ca gluconate (CGluc) or Ca hydroxide (CHyd)] or insoluble [Ca carbonate (CCarb), Ca phosphate (CPhos) or Ca citrate (CCit)] salts. CPhos and CCit decreased heat stability moderately at 140 °C, while CCarb had no effect. Soluble salts had a pronounced destabilising effect at 140 °C due to increased ionic Ca levels. After a laboratory‐scale high‐temperature short‐time heating process, CHyd‐fortified RSMP had a lower viscosity than all other samples. CChlor and CGluc increased sedimentation during accelerated physical stability testing, with CHyd causing greater sedimentation than CChlor or CGluc.

show abstract

Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride

Cited by 35 publications

References 42 publications

Optical monitoring of milk fat phase transition within homogenized fresh milk by Photon Density Wave spectroscopy

Optical monitoring of milk fat phase transition within homogenized fresh milk by Photon Density Wave spectroscopy

Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

Contact Info

Product

Resources

About