9
Views
9
CrossRef citations to date
0
Altmetric
Journal Article

Microparticulate protein in foods.

Pages 374-387 | Published online: 02 Sep 2013

References

  • Angold RE: Cereals and bakery products. In Vaughan JG (ed): “Food Microscopy.” London: Academic Press, pp 75–138, 1979.
  • Brooker BE: Milk and its products. In Vaughan JG (ed): “Food Microscopy.” London: Academic Press, pp 273–311, 1979.
  • Evers AD: Cereal starches and proteins. In Vaughan JG (ed): “Food Microscopy.” London: Academic Press, pp 139–191, 1979.
  • Flint FO: Novel protein foods. In Vaughan JG (ed): “Food Microscopy.” London: Academic Press, pp 531–550, 1979.
  • Howgate P: Fish. In Vaughan JG (ed): “Food Microscopy.” London: Academic Press, pp 343–392, 1979.
  • Kalab M: Electron microscopy of foods. In Peleg M, Bagley EB (eds): “Physical Properties of Foods.” Westport, CA: AVI Publishing, pp 43–104, 1983.
  • Lewis DF: Meat products. In Vaughan JG (ed): “Food Microscopy.” London: Academic Press, pp 233–272, 1979.
  • Robinson DS: The domestic hen's egg. In Vaughan JG (ed): “Food Microscopy.” London: Academic Press, pp 313–341, 1979.
  • Smith CG: Oil seeds. In Vaughan JG (ed): “Food Microscopy.” London: Academic Press, pp 35–74,1979.
  • Voyle CA: Meat. In Vaughan JG (ed): “Food Microscopy.” London: Academic Press, pp 193–232, 1979.
  • Yiu SH: Effects of processing and cooking on the structural and microchemical composition of oats. Food Microstruc 5(2):219–225, 1986.
  • Yiu SH: Cereal structure and its relationship to nutritional quality. Food Microstruc 8(1):99–113, 1989.
  • Allen RD, Arnott HJ: Protein bodies in dormant, imbibed and germinated sunflower cotyledons. Food Microstruc 1(1):63–73, 1982.
  • Lott JNA: Protein bodies. In: “The Biochemistry of Plants,” Vol 1. New York: Academic Press, pp 598–623, 1980.
  • Pernollet JC: Protein bodies of seeds: ultrastructure, biochemistry, biosynthesis, and degradation. Phytochemistry 17: 1473–1480, 1978.
  • McDonough CM, Rooney LW, Earp CF: Structural characteristics of Eleusine corocana (finger millet) using scanning electron and fluorescence microscopy. Food Microstruc 5(2):247–256, 1986.
  • Buttrose MS, Lott JNA: Inclusions of seed protein bodies in members of the Compositae and Anacardiaceae: comparison with other dicotyledonous families. Can J Bot 57: 2062–2071, 1978.
  • Saio K, Gallant D, Petit L: Electron microscope research on sunflower protein bodies. Cereal Chem 54: 1171–1181, 1977.
  • Rest JA, Vaughan JG: The development of protein and oil bodies in the seed of Sinapis alba L. Plants 105: 245–262, 1972.
  • Saio K, Kondo K, Sugimoto T: Changes in typical organelles in developing cotyledons of soybean. Food Microstruc 4(1):191–198, 1985.
  • Saio K, Nakano Y, Uemoto S: Microstructure of winged beans. Food Microstruc 2(2):175–181, 1983.
  • Hughes JS, Swanson BG: Microstructural changes in maturing seeds of the common bean (Phaseolus vulgaris L.). Food Microstruc 4(2)183–189, 1985.
  • Romanoff AL, Romanoff AJ: “The Avian Egg.” New York: John Wiley and Sons, 1949.
  • McGee H: “On Food and Cooking: The Science and Lore of the Kitchen.” New York: Charles Scribner's Sons, 1984.
  • Nakai S, Li-Chan E: Effect of clotting in stomachs of infants on protein digestibility of milk. Food Microstruc 6(2):161–170, 1987.
  • Bellairs R, Backhouse M, Evans RJ: A correlated chemical and morphological study of egg yolk and its constituents. Micron 3: 328–346, 1972.
  • Buchheim W, Welsch U: Evidence for the submicellar composition of casein micelles on the basis of electron microscopic studies. Neth Milk Dairy J 27: 163–180, 1973.
  • West DW: Structure and function of the phosphorylated residues of casein. J Dairy Res 53: 333–352, 1986.
  • Gamier J: Models of casein micelle structure. Neth Milk Dairy J 27: 240–248, 1973.
  • Schmidt DG: Association of caseins and casein micelle structure. In Fox PF (ed): “Developments in Dairy Chemistry,” Vol 1. London: Applied Science, pp 61–86, 1982.
  • Ferry JD: Protein gels. Protein Chem 4: 1–78, 1948.
  • Harwalkar VR, Kalab M: Thermal denaturation and aggregation of β-lactoglobulin in solution. Electron microscopic study. Milchwissenschaft 40(2):65–68, 1985.
  • Harwalkar VR, Kalab M: Microstructure of isoelectric precipitates from β-lactoglobulin interaction in solution when heated. Milchwissenschaft 40(11):665–668, 1985.
  • Kalab M, Modler HW: Milk gel structure. XV. Electron microscopy of whey protein-based cream cheese spread. Milchwissenschaft 40(4):193–196, 1985.
  • Jost R, Dannenburg F, Rosset J: Heat-set gels based on oil/water emulsions: an application of whey protein functionality. Food Microstruc 8(1):23–28, 1989.
  • Zittle CA, Thompson MP, Custer JH, Cerbulis J: κ-Casein–β-lactoglobulin interaction in solution when heated. J Dairy Sci 45(7):807–810, 1962.
  • Kalab M, Allan-Wojtas P, Phipps-Todd BE: Development of microstructure in set-style nonfat yoghurt — a review. Food Microstruc 2(1):51–66, 1983.
  • Modler HW, Kalab M: Microstructure of yogurt stabilized with milk proteins. J Dairy Sci 66: 430–437, 1983.
  • Davies FL, Shankar PA, Brooker BE, Hobbs DG: A heat-induced change in the ultrastructure of milk and its effect on gel formation in yoghurt. J Dairy Res 45: 53–58, 1978.
  • Knoop A-M, Peters K-H: Die Ausbildung der Gallertenstruktur bei der Labrinnung und der Suregerinnung der Milch. Kieler Milchwirt Forschungsber 27: 227–248, 1975.
  • Caric M, Gantar M, Kalab M: Effects of emulsifying agents on the microstructure and other characteristics of processed cheese — a review. Food Microstruc 4(2):297–312, 1985.
  • Caric M, Kalab M: Processed cheese products. In PF Fox (ed): “Cheese: Chemistry, Physics and Microbiology,” Vol 2. London: Elsevier Applied Science, pp. 339–383, 1987.
  • Heertje I, Boskamp MJ, van Kleef F, Gortemaker FH: The microstructure of processed cheese. Neth Milk Dairy J 35: 177–179, 1981.
  • Taneya S, Kimura T, Izutsu T, Buchheim W: The submicroscopic structure of processed cheese with different melting properties. Milchwissenschaft 35: 479–481, 1980.
  • Kalab M, Yun J, Yiu SH: Textural properties and microstructure of processed cheese rework. Food Microstruc 6(1):181–192, 1987.
  • Caric M, Kalab M: Effects of drying techniques on milk powder quality and microstructure: a review. Food Microstruc 6(2):171–180, 1987.
  • Williams CS, Williams JW, Chung RA: Comparative microscopy and morphometry of skeletal muscle fibers in poultry. Food Microstruc 5(2):207–217, 1986.
  • Kim JM, Lee CM, Hufnagel LA: Textural properties and structure of starch-reinforced surimi gels as affected by heat-setting. Food Microstruc 6(1):81–89, 1987.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.