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Food Reviews International Volume 9, 1993 - Issue 4: Food Proteins: Recent Developments in Functionality and Processing Effects
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Original Articles

Microcoagulation of proteins for development of “creaminess”

J. Claude Cheftel Laboratoire de Biochimie et Technologie Alimentaires, Centre de Génie Biologique et Sciences des Aliments, Université de Montpellier II, Montpellier Cedex 5, 34095, France
&
Eliane Dumay Laboratoire de Biochimie et Technologie Alimentaires, Centre de Génie Biologique et Sciences des Aliments, Université de Montpellier II, Montpellier Cedex 5, 34095, France
Pages 473-502 | Published online: 03 Nov 2009

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Patinya Sirikulchayanont, Siripastr Jayanta, Pasawadee Pradipasena & Osato Miyawaki. (2007) Characteristics of Microparticulated Particles from Mung Bean Protein. International Journal of Food Properties 10:3, pages 621-630.
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Articles from other publishers (37)

Vanshika Syan, Jaspreet Kaur, Kartik Sharma, Manvi Patni, Prasad Rasane, Jyoti Singh & Vishesh Bhadariya. (2022) An overview on the types, applications and health implications of fat replacers. Journal of Food Science and Technology.
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Caren Tanger, Florian Utz, Andrea Spaccasassi, Johanna Kreissl, Jannika Dombrowski, Corinna Dawid & Ulrich Kulozik. (2021) Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert. ACS Food Science & Technology 2:1, pages 169-179.
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Caren Tanger, Florian Schmidt, Florian Utz, Johanna Kreissl, Corinna Dawid & Ulrich Kulozik. (2021) Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert. Innovative Food Science & Emerging Technologies 74, pages 102851.
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Imen Naassaoui & Adel Aschi. (2021) Influence of temperature and salt on coacervation in an aqueous mixture of poly-L-lysine (PLL) and poly-(sodium styrene sulfonate) (PSSNa). European Biophysics Journal 50:6, pages 877-887.
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Caren Tanger, Paola Quintana Ramos & Ulrich Kulozik. (2021) Comparative Assessment of Thermal Aggregation of Whey, Potato, and Pea Protein under Shear Stress for Microparticulation. ACS Food Science & Technology 1:5, pages 975-985.
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Pengcheng Wen, Yanli Zhu, Jie Luo, Pengjie Wang, Bin Liu, Yizheng Du, Yaoyao Jiao, Yulin Hu, Chong Chen, Fazheng Ren, Calderón-Urrea Alejandro & Yuan Li. (2021) Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese. Journal of Dairy Science 104:1, pages 228-242.
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Ben Kew, Melvin Holmes, Markus Stieger & Anwesha Sarkar. (2020) Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective. Trends in Food Science & Technology 106, pages 457-468.
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Ana Raquel Borges, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques & Carlos Dias Pereira. (2020) Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese. Foods 9:8, pages 1020.
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Phil Kelly. 2019. Whey Proteins. Whey Proteins 97 122 .
Michael A. Rogers. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 96 100 .
Marco Santagiuliana, Marianna Christaki, Betina Piqueras-Fiszman, Elke Scholten & Markus Stieger. (2018) Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods. Food Hydrocolloids 83, pages 202-212.
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Eric Dickinson. (2018) On the road to understanding and control of creaminess perception in food colloids. Food Hydrocolloids 77, pages 372-385.
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Richard Ipsen. (2017) Microparticulated whey proteins for improving dairy product texture. International Dairy Journal 67, pages 73-79.
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Xingyun PengYuan Yao. (2017) Carbohydrates as Fat Replacers. Annual Review of Food Science and Technology 8:1, pages 331-351.
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Kun Liu, Markus Stieger, Erik van der Linden & Fred van de Velde. (2016) Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods. Food Hydrocolloids 60, pages 186-198.
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Magdalena Wolz, Simon Kastenhuber & Ulrich Kulozik. (2016) High moisture extrusion for microparticulation of whey proteins –Influence of process parameters. Journal of Food Engineering 185, pages 56-61.
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Kun Liu, Yujie Tian, Markus Stieger, Erik van der Linden & Fred van de Velde. (2016) Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods. Food Hydrocolloids 52, pages 403-414.
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Nidhi Bansal & Bhesh Bhandari. 2016. Advanced Dairy Chemistry. Advanced Dairy Chemistry 67 98 .
Bi-cheng Wu & David Julian McClements. (2015) Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers. Food Research International 76, pages 777-786.
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David J McClements. (2015) Reduced-Fat Foods: The Complex Science of Developing Diet-Based Strategies for Tackling Overweight and Obesity. Advances in Nutrition 6:3, pages 338S-352S.
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Heni B. Wijayanti, Nidhi Bansal & Hilton C. Deeth. (2014) Stability of Whey Proteins during Thermal Processing: A Review. Comprehensive Reviews in Food Science and Food Safety 13:6, pages 1235-1251.
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Brian M. DegnerCheryl ChungVicki SchlegelRobert HutkinsDavid Julian McClements. (2014) Factors Influencing the Freeze‐Thaw Stability of Emulsion‐Based Foods. Comprehensive Reviews in Food Science and Food Safety 13:2, pages 98-113.
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Claire D. Munialo, Harmen H. J. de Jongh, Kerensa Broersen, Erik van der Linden & Anneke H. Martin. (2013) Modulation of the Gelation Efficiency of Fibrillar and Spherical Aggregates by Means of Thiolation. Journal of Agricultural and Food Chemistry 61:47, pages 11628-11635.
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Eliane Dumay, Dominique Chevalier-Lucia, Laëtitia Picart-Palmade, Amal Benzaria, Alvar Gràcia-Julià & Claire Blayo. (2013) Technological aspects and potential applications of (ultra) high-pressure homogenisation. Trends in Food Science & Technology 31:1, pages 13-26.
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M. Golding. 2013. Advances in Dairy Ingredients. Advances in Dairy Ingredients 229 267 .
A. H. Martin & G. A. H. de Jong. (2012) Impact of protein pre-treatment conditions on the iron encapsulation efficiency of whey protein cold-set gel particles. European Food Research and Technology 234:6, pages 995-1003.
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C. Radha & V. Prakash. (2010) Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification. Food Science and Technology International 15:5, pages 453-463.
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P. Havea, A. J. Baldwin & A. J. Carr. 2009. Dairy Powders and Concentrated Products. Dairy Powders and Concentrated Products 268 293 .
Julita M. Manski, Atze J. van der Goot & Remko M. Boom. (2007) Advances in structure formation of anisotropic protein-rich foods through novel processing concepts. Trends in Food Science & Technology 18:11, pages 546-557.
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A.J. van der Goot & J.M. Manski. 2007. Understanding and Controlling the Microstructure of Complex Foods. Understanding and Controlling the Microstructure of Complex Foods 389 410 .
THOMAS JANHOJ, CHARLOTTE BLANGSTED PETERSEN, MICHAEL BOM FROST & RICHARD IPSEN. (2006) SENSORY AND RHEOLOGICAL CHARACTERIZATION OF LOW-FAT STIRRED YOGURT. Journal of Texture Studies 37:3, pages 276-299.
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John Kramer, Richard McDonald, J Thomas Brenna & Magdi MossobaSymon Mahungu, William Artz & Steve Hansen. 2006. Lipid Analysis and Lipidomics. Lipid Analysis and Lipidomics 379 397 .
D. M. Mulvihill & M. P. Ennis. 2003. Advanced Dairy Chemistry—1 Proteins. Advanced Dairy Chemistry—1 Proteins 1175 1228 .
D Renard, L Lavenant, C Sanchez, Y Hemar & D Horne. (2002) Heat-induced flocculation of microparticulated whey proteins (MWP); consequences for mixed gels made of MWP and β-lactoglobulin. Colloids and Surfaces B: Biointerfaces 24:1, pages 73-85.
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C. Sanchez, C. Schmitt, V. G. Babak & J. Hardy. (2006) Rheology of whey protein isolate‐xanthan mixed solutions and gels. Effect of pH and xanthan concentration. Food / Nahrung 41:6, pages 336-343.
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D.V. Zasypkin, E. Dumay & J.C. Cheftel. (1996) Pressure- and heat-induced gelation of mixed β-lactoglobulin/xanthan solutions. Food Hydrocolloids 10:2, pages 203-211.
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Eric Dickinson & D. Julian McClementsEric Dickinson & D. Julian McClements. 1996. Advances in Food Colloids. Advances in Food Colloids 81 101 .

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