Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology

Agboola, 1998, Destabilization of oil-in-water emulsions formed using highly hydrolyzed whey proteins, Journal of Agricultural and Food Chemistry, 46, 84, 10.1021/jf970365b Baeza, 2002, κ-Carrageenan–protein interactions: Effect of proteins on polysaccharide gelling and textural properties, Lebensmittel Wissenschaft und Technologie, 35, 741, 10.1006/fstl.2002.0938 Baeza, 2004, Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air–water interface, Food Hydrocolloids, 18, 959, 10.1016/j.foodhyd.2004.03.006 Baeza, 2005, Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air–water interface, Food Hydrocolloids, 19, 239, 10.1016/j.foodhyd.2004.06.002 Baeza, 2005, Interactions between β-lactoglobulin and polysaccharides at the air–water interface and the influence on foam properties, 301 Bernardi, 1991, Enzymatic modification of soy protein concentrates by fungal and bacterial proteases, Journal of the American Oil Chemists' Society, 68, 102, 10.1007/BF02662327 Bombara, 1997, Functional properties of protease modified wheat flours, Lebensmittel Wissenschaft und Technologie, 30, 441, 10.1006/fstl.1996.0197 Box, 1987 Carp, 1997, Rheological method for kinetics of drainage and disproportionation of soy proteins foams, Journal of Food Science, 62, 1105, 10.1111/j.1365-2621.1997.tb12223.x Carp, 2001, Effects of denaturation on soy protein–xanthan interactions: Comparison of a whipping-rheological and bubbling method, Colloids and Surfaces B: Biointerfaces, 21, 163, 10.1016/S0927-7765(01)00169-2 Chobert, 1988, Solubility and emulsifying properties of caseins modified enzymatically by Staphylococcus aureus, Protease, 36, 220 Church, 1983, Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins, Journal Dairy Science, 66, 1219, 10.3168/jds.S0022-0302(83)81926-2 Collar, 1999, Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study, Food Hydrocolloids, 13, 467, 10.1016/S0268-005X(99)00030-2 Dickinson, 2003, Hydrocolloids at interfaces and the influence on the properties of dispersed systems, Food Hydrocolloids, 17, 25, 10.1016/S0268-005X(01)00120-5 Doehlert, 1970, Uniform shell design, Applied Statistics, 19, 231, 10.2307/2346327 Ipsen, 2001, Effect of limited hydrolysis on the interfacial rheology and foaming properties of β-lactoglobulin A, Colloids and Surfaces B: Biointerfaces, 21, 173, 10.1016/S0927-7765(01)00170-9 Kampf, 1997, Rheological characterization of κ-carrageenan soy milk gels, Food Hydrocolloids, 11, 261, 10.1016/S0268-005X(97)80055-0 Kato, 1978, Melting temperatures of thermally reversible gels IV. Methyl cellulose-water gels, Colloid and Polymer Science, 266, 15, 10.1007/BF01746686 Kim, 1987, Surface active properties of food proteins: Effects of reduction of disulfide bonds on a film properties and foam stability of glycinin, Journal of Food Science, 52, 128, 10.1111/j.1365-2621.1987.tb13987.x Kim, 1987, Surface active properties of proteins: Effects of progressive succinylation on film properties and foam stability of glycinin, Journal of Food Science, 52, 1341, 10.1111/j.1365-2621.1987.tb14077.x Kinsella, 1979, Functional properties of soy proteins, Journal of the American Oil Chemists' Society, 56, 242, 10.1007/BF02671468 Kobayashi, 1999, Thermorreversible gelation of aqueous methylcellulose solutions, Macromolecules, 32, 7070, 10.1021/ma990242n Kobylasnki, 2004, Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose, Thermochimica Acta, 411, 81, 10.1016/j.tca.2003.08.002 Liu, 1999, Emulsifying properties of acidic subunits of soy 11S globulin, Journal of Agricultural and Food Chemistry, 47, 4970, 10.1021/jf9902200 Lundin, 1998, Multivariate analysis of the influences of locust beam gum, αs-casein, κ-casein on viscoelastic properties of Na-κ-carrageenan gels, Food Hydrocolloids, 12, 175, 10.1016/S0268-005X(98)00027-7 Martınez, 2007, Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air–water interface, Food Hydrocolloids, 21, 813, 10.1016/j.foodhyd.2006.09.008 Martínez, 2009, Interfacial and foaming properties of soy protein and their hydrolysates, Food Hydrocolloids, 23, 2149, 10.1016/j.foodhyd.2009.03.015 Martínez, 2012, Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology, Food Hydrocolloids, 26, 318, 10.1016/j.foodhyd.2011.04.019 Mleko, 1997, Interactions of κ-carrageenan with whey proteins in gels formed at different pH, Food Research International, 30, 427, 10.1016/S0963-9969(97)00071-9 Neiser, 2000, Gel formation in heat-treated bovine serum albumin-κ-carrageenan systems, Food Hydrocolloids, 14, 95, 10.1016/S0268-005X(99)00052-1 Ould Eleya, 2000, Rheology of κ-carrageenan and β-lactoglobulin mixed gels, Food Hydrocolloids, 14, 29, 10.1016/S0268-005X(99)00043-0 Pérez, 2006, Gelation and structural characteristics of incompatible whey proteins/hydroxypropylmethylcellulose mixtures, Food Hydrocolloids, 20, 966, 10.1016/j.foodhyd.2005.11.005 Schorsch, 2000, Phase behaviour of pure micellar casein/κ-carrageenan systems in milk salt ultrafiltrate, Food Hydrocolloids, 14, 347, 10.1016/S0268-005X(00)00011-4 Tolstoguzov, 1997, Protein–polysaccharide interactions, 171 Toufeili, 1994, Cereal Chemistry, 71, 594 Tziboula, 1998, Influence of milk proteins on the gel transition temperature and mechanical properties of weak κ-carrageenan gels, Vol. 9, 202 Tziboula, 1999, Influence of whey protein denaturation on κ-carrageenan gelation, Colloids and Surfaces B: Biointerfaces, 12, 299, 10.1016/S0927-7765(98)00084-8 Vioque, 2000, Partially hydrolyzed rapessed protein isolates with improved functional properties, Journal of the American Oil's Chemist Society, 77, 1, 10.1007/s11746-000-0072-y Wagner, 1999, Surface functional properties of native, acid-treated, and reduced soy glycinin. 1. Foaming properties, Journal of Agricultural and Food Chemistry, 47, 2173, 10.1021/jf980977b Ye, 2004, Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins, Food Hydrocolloids, 18, 737, 10.1016/j.foodhyd.2003.11.010 Yu, 1991, Kinetics of destabilization of soy protein foams, Journal of Agricultural and Food Chemistry, 39, 1563, 10.1021/jf00009a005 Zhang, 2003, Heat-induced phase behavior of β-lactoglobulin/polysaccharide mixtures, Food Hydrocolloids, 17, 785, 10.1016/S0268-005X(03)00099-7 Zhang, 2004, Effect of sulfated polysaccharides on heat-induced structural changes in β-lactoglobulin, Journal of Agricultural and Food Chemistry, 52, 3975, 10.1021/jf035037s Zylberman, 2002, Relationship between the glass transition, molecular structure and functional stability of hydrolyzed soy proteins, 158