Chemistry Reference
In-Depth Information
Freer, E.M., Yim, K.S., Fuller, G.G. and Radke, C.J. (2004) Interfacial rheology of globular
and flexible proteins at the hexadecane/water interface: comparison of shear and dlatation
deformation. The Journal of Physical Chemistry B 108 (12), 3835-3844.
Galazka, V.B., Dickinson, E., Dickinson, E. and Ledward, D.A. (1996) Effect of high pressure
on the emulsifying behaviour of [beta]-lactoglobulin. Food Hydrocolloids 10 (2), 213-219.
Glantz, P.-O. (1997) Interfacial phenomena in the oral cavity. Colloids and Surfaces A:
Physicochemical and Engineering Aspects 123-124 , 657-670.
Graham, D.E. and Phillips, M.C. (1979) Proteins at liquid interfaces: II. Adsorption isotherms.
Journal of Colloid and Interface Science 70 (3), 415-426.
Hiiemae, K., Heath, M.R., Heath, G., Kazazoglu, E., Murray, J., Sapper, D. and Hamblett,
K. (1996) Natural bites, food consistency and feeding behaviour in man. Archives of Oral
Biology 41 (2), 175-189.
Hiiemae, K.M. and Palmer, J.B. (1999) Food transport and bolus formation during complete
feeding sequences on foods of different initial consistency. Dysphagia 14 (1), 31-42.
Humbert, I. and Robbins, J. (2007) Normal swallowing and functional magnetic resonance
imaging: a systematic review. Dysphagia 22 (3), 266-275.
Humphrey, S.P. and Williamson, R.T. (2001) A review of saliva: Normal composition, flow,
and function. The Journal of Prosthetic Dentistry 85 (2), 162-169.
Hutchings, J.B. and Lillford, P.J. (1988) The perception of food texture - the philosophy of
the breakdown path. Journal of Texture Studies 19 (2), 103-115.
Keowmaneechai, E. and McClements, D.J. (2002) Influence of EDTA and citrate on physico-
chemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
Journal of Agricultural and Food Chemistry 50 (24), 7145-7153.
Kim, H.J., Decker, E.A. and McClements, D.J. (2002) Role of postadsorption conformation
changes of I 2 -lactoglobulin on its ability to stabilize oil droplets against flocculation during
heating at neutral pH. Langmuir 18 (20), 7577-7583.
Kokini, J.L. (1987) The physical basis of liquid food texture and texture-taste interactions.
Journal of Food Engineering 6 (1), 51-81.
Kulmyrzaev, A.A. and Schubert, H. (2004) Influence of KCl on the physicochemical prop-
erties of whey protein stabilized emulsions. Food Hydrocolloids 18 (1), 13-19.
Lund, J.P. (1991) Mastication and its control by the brain stem. Critical Reviews in Oral
Biology & Medicine 2 (1), 33-64.
Mackie, A.R., Gunning, A.P., Ridout, M.J., Wilde, P.J. and Morris, V.J. (1999) Orogenic
displacement of protein from the oil/water interface. Langmuir 16 (5), 2242-2247.
Malone, M.E., Appelqvist, I.A.M. and Norton, I.T. (2003) Oral behaviour of food hydrocol-
loids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocolloids
17 (6), 763-773.
Mela, D.J., Langley, K.R. and Martin, A. (1994) Sensory assessment of fat content: effect of
emulsion and subject characteristics. Appetite 22 (1), 67-81.
Mohan, S. and Narsimhan, G. (1997) Coalescence of protein-stabilized emulsions in a high-
pressure homogenizer. Journal of Colloid and Interface Science 192 (1), 1-15.
Moore, P.B., Langley, K., Wilde, P.J., Fillery-Travis, A. and Mela , D.J. (1998) Effect of
emulsifier type on sensory properties of oil-in-water emulsions. Journal of the Science of
Food and Agriculture 76 (3), 469-476.
Murray, B.S. (2002) Interfacial rheology of food emulsifiers and proteins. Current Opinion
in Colloid & Interface Science 7 (5-6), 426-431.
Murray, B.S. and Dickinson, E. (1996) Interfacial rheology and the dynamic properties of ad-
sorbed films of food proteins and surfactants. Food Science and Technology International,
To ky o 2 (3), 131-145.
Nicosia, M.A. and Robbins, J. (2001) The fluid mechanics of bolus ejection from the oral
cavity. Journal of Biomechanics 34 (12), 1537-1544.
Norton, I., Fryer, P. and Moore, S. (2006). Product/process integration in food manufacture:
engineering sustained health. Aiche Journal 52 (5), 1632-1640.
Pivk, U., Godinot, N., Keller, C., Antille, N., Juillerat, M. and Raspor, P. (2008) Lipid
deposition on the tongue after oral processing of medium-chain triglycerides and impact
on the perception of mouthfeel. Journal of Agricultural and Food Chemistry 56 (3), 1058-
1064.
Search WWH ::




Custom Search