1,637
Views
12
CrossRef citations to date
0
Altmetric
Original Articles

Characteristics of Microparticulated Particles from Mung Bean Protein

, , &
Pages 621-630 | Received 21 May 2005, Accepted 06 Oct 2006, Published online: 10 Aug 2007

REFERENCES

  • Renard , D. , Robert , P. , Faucheron , S. and Sanchez , C. 1999 . Rheological Properties of Mixed Gels Made of Microparticulated Whey Proteins and β-lactoglobulin . Colloids and Surfaces B: Biointerfaces , 12 : 113 – 121 .
  • Renard , D. , Lavenant , L. , Sanchez , C. , Hemar , Y. and Horne , D. 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 : 73 – 85 .
  • Sanchez , C. and Paquin , P. 1997 . “ Protein and Protein-Polysaccharide Microparticles ” . In Food Protein and Their Applications Edited by: Damodaran , S. and Paraf , A. 503 – 528 . Marcel Dekker, NY
  • Alonso , M.J. 1996 . “ Nanoparticulate Drug Carrier Technology ” . In Microparticulate Systems for the Delivery of Proteins and Vaccines. Drugs and the Pharmaceutical Sciences , Edited by: Cohen , S. and Bernstein , H. Vol. 77 , 203 – 242 . Boca Raton, FL : CRC Press .
  • Jones , S.A. 1996 . “ Issues in Fat Replacement ” . In Handbook of Fat Replacer , Edited by: Roller , S. and Jones , S. A. 3 – 26 . Boca Raton, FL : CRC Press .
  • Akoh , C.C. 1999 . Fat Substitute . Food Ingredients and Analysis International , 21 ( 2 ) : 13 – 22 .
  • Clark , J.P. 2005 . Processing . Food Technology , 59 ( 3 ) : 59 – 60 .
  • Domagala , J. , Sady , M. , Grega , T. and Bonczar , G. 2005 . The Influence of Storage Time on Rheological Properties and Texture of Yoghurts with the Addition of Oat-maltodextrin as the Fat Substitute . International Journal of Food Properties , 8 : 395 – 404 .
  • Domagala , J. , Sady , M. , Grega , T. and Bonczar , G. 2006 . Rheological Properties and Texture of Yoghurts When Oat-maltodextrin is Used as a Fat Substitute . International Journal of Food Properties , 9 : 1 – 11 .
  • Singer , N.S. , Chang , H.-H. , Tang , P. and Dunn , J.M. Carbohydrate Cream Substitute . U.S. Patent 4,911,946 . Filed June 24, 1988 and issued March 27, 1990
  • Singer , N.S. and Dunn , J.M. 1990 . Protein Microparticulation: The Principle and the Process . J. Am. Coll. Nutr. , 9 ( 4 ) : 388 – 397 .
  • Singer , N.S. 1996 . “ Microparticulated Proteins as Fat Mimetics ” . In Handbook of Fat Replacer , Edited by: Roller , S. and Jones , S.A. 175 – 189 . Boca Raton, FL : CRC Press .
  • Ziegler , G.R. Process for Producing Microparticulated Protein and the Product thereof . U.S. Patent 5,147,677 . Filed August 21, 1990 and issued September 15, 1992
  • Singer , N.S. , Yamamoto , S. and Latella , J. Protein Product Base . U.S. Patent 4,734,287 . Filed May 4, 1984 and issued March 29, 1988
  • Evans , R.J. and Bandemer , S.L. 1967 . Nutritive Value of Legume Seed Proteins . J. Agric. Food Chem. , 15 : 439 – 443 .
  • Poehlman , J.M. 1991 . The Mungbean , Boulder, CO : Westview Press .
  • Association of Official Analytical Chemists . 1995 . Official Method of Analysis , 16th , Washington, DC : AOAC .
  • American Oil Chemists' Society . 1987 . Official Methods and Recommended Practices of the American Oil Chemists' Society , 3rd , Champaign, IL : AOCS .
  • Solubility , Vojdani, F. 1996 . Method of Testing Protein Functionality , Edited by: Hall , G.H . 11 – 60 . London : Blackie Academic & Professional .
  • Alizadeh-Pasdar , N. and Li-Chan , C.Y. 2000 . Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes . J. Agric. Food Chem. , 48 : 328 – 334 .
  • Pearce , K.N. and Kinsella , J.E. 1978 . Emulsifying Properties of Proteins: Evaluation of a Turbidimetric Technique . J. Agric. Food Chem. , 26 : 716 – 723 .
  • McCarthy , A.J. and Maegli , J.W. Protein Fat Replacer and Method of Manufacture Thereof . U.S. Patent 5,350,590 . Filed December 15, 1992 and issued September 27, 1994
  • Tay , S.L. , Tan , H.Y. and Perera , C. 2006 . The Coagulating Effects of Cations and Anions on Soy Protein . International Journal of Food Properties , 9 : 317 – 323 .
  • Pradipasena , P. and Rha , C.K. 1977 . Pseudoplastic and Rheopectic properties of a Globular Protein Solution . J. Texture Stud. , 8 : 311 – 325 .
  • Ker , Y.C. and Toledo , R.T. 1992 . Influence of Shear Treatments on Consistency and Gelling Properties of Whey Protein Isolate Suspensions . J. Food Sci. , 57 ( 1 ) : 82 – 85 .
  • Cheftel , J.C. and Dumay , E. 1993 . Microcoagulation of Proteins for Development of “Creaminess.” . Food Rev. Int. , 9 ( 4 ) : 473 – 502 .
  • Villagran , F.V. and Baughman , J.M. Low Fat Creamer Compositions . U.S. Patent 7,018,668 . Filed February 6, 2003 and issued March 28, 2006
  • Akoh , C.C. 1998 . Fat Replacers . Food Technology , 52 ( 3 ) : 47 – 53 .
  • Amankonah , O.J. , Valli , R.C. and Zdanis , D.A. Oil-coated Microparticulated Gellan Gum . U.S. Patent 5,516,543 . Filed November 30, 1994 and issued May 14, 1996
  • American Dietetic Association . 2005 . Position of the American Dietetic Association: Fat Replacers . J. Amer. Dietetic Assoc. , 105 ( 2 ) : 266 – 275 .
  • Cheung , I. , Gomes , F. , Ramsden , R. and Roberts , D.G. 2002 . Evaluation of Fat Replacers Avicel, N Lite S, and Simplesse in Mayonnaise . Int. J. Consumer Studies. , 26 : 27 – 33 .

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.