Rheological properties of model dairy emulsions as affected by high pressure homogenization

Biasutti, M.; Venir, Elena; Marchesini, Giulia; Innocente, Nadia

doi:10.1016/j.ifset.2010.07.007

Cited by 27 publications

(11 citation statements)

References 32 publications

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“…Indeed, it can be hypothesised that heat treatment denatured α‐La and β‐La to the extent that these proteins could form disulphide linkages with other proteins forming complexes which were adsorbed at the oil–water interface during high‐pressure homogenisation. Previous works had shown that at pasteurisation temperatures, modification of the ratio of caseins to whey proteins in the milk fat globule membrane occurred because of these denaturation phenomena (Biasutti et al ., ; Venir et al ., ).…”

Section: Resultsmentioning

confidence: 99%

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Effect of high‐pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

Innocente

Marchesini

Biasutti

2014

Int J of Food Sci Tech

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The aim of this work was to investigate the effects of high-pressure homogenisation on the aroma retention of mixed sodium caseinate-whey protein (2% + 2% w/v) emulsions. For this purpose, raw and pasteurised emulsions, with different fat contents (5%, 8% and 15% w/v) and subjected to different homogenisation pressures (0, 18, 100 and 150 MPa), were produced. The retention of seven aroma compounds (hexanal, benzaldehyde, diacetyl, ethyl butyrate, isoamyl acetate, ethyl hexanoate and ethyl octanoate) was evaluated by static headspace gas chromatography. Results showed that aroma release was affected by the presence and the quantity of the lipid phase. As regards homogenisation, an increase in the retention of hexanal with homogenisation pressure was observed and interactions between hexanal and caseinate were suggested. Benzaldehyde showed significant changes in headspace partition with increasing pressure only in the 5% fat content emulsions, whereas no homogenisation effect on aroma retention was observed for diacetyl or esters

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Section: Resultsmentioning

confidence: 99%

“…Data were integrated over 3 min. For size analysis, the Nicomp volume‐weighted distribution was used and the volume‐weighted mean diameters ( D 4,3 ) were measured (Biasutti et al ., ).…”

Section: Methodsmentioning

confidence: 97%

Effect of high‐pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

Innocente

Marchesini

Biasutti

2014

Int J of Food Sci Tech

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“…Recently, a high-pressure homogenizer that can reach 350 MPa has been developed (Cruz et al, 2007). HPH can significantly modify the structure and texture of whey proteins and reduce droplet size (Floury, Desrumaux, & Lardières, 2000), and, thus, could improve food quality (Biasutti, Venir, Marchesini, & Innocente, 2010). Pérez-Conesa et al (2009) reported that HPH improved the nutritional value of tomato puree, increased the extractability from the folates and maintained the carotenoid content.…”

Section: Introductionmentioning

confidence: 99%

Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins

Dong

Zhao

Shi

et al. 2011

Innovative Food Science & Emerging Technologies

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“…() and Biasutti et al . (); TS level also had no effect on the size of oil droplets. However, oil droplet size was significantly affected ( P < 0.05) by an interactive effect of first‐stage pressure and heat treatment (Tables and ; Figure ).…”

Section: Resultsmentioning

confidence: 82%

“…Biasutti et al . () showed that heated emulsions that are predominantly stabilised by caseins and homogenised at first‐ and second‐stage pressures of 15 and 3 MPa, respectively, had lower viscosity than the same emulsions that had not been heated. Anema et al .…”

Section: Resultsmentioning

confidence: 99%

Optimising emulsion stability during processing of model infant formulae using factorial statistical design

McCarthy

Gee

O’Mahony

et al. 2015

Int J of Dairy Tech

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This study examined the effects of total solids (TS), preheat treatment temperature, and first-and second-stage homogenisation pressures on the stability of model infant formula emulsions, using factorial statistical design. Oil droplet size decreased with increasing first-and second-stage homogenisation pressures. The viscosity of emulsions after homogenisation was mainly affected by TS. Spray drying altered the protein profile of the interfacial layer around oil droplets compared to that posthomogenisation, but did not alter oil droplet size. This work made it possible to select optimum conditions to produce a stable infant formula emulsion, with the use of lower homogenisation pressures.

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Rheological properties of model dairy emulsions as affected by high pressure homogenization

Cited by 27 publications

References 32 publications

Effect of high‐pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

Effect of high‐pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins

Optimising emulsion stability during processing of model infant formulae using factorial statistical design

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