Bellon-Fontaine M.-N., Rault J., and Van Oss C.J. Microbial adhesion to solvents: A novel method to determine the electron-donor/electro-acceptor or Lewis acid-base properties of microbial cell. Colloids and Surfaces B: Biointerface 7 (1996) 47-53
Boonaert C.J., and Rouxhet P.G. Surface of lactic acid bacteria: Relationships between chemical composition and physicochemical properties. Applied and Environmental Microbiology 66 (2000) 2548-2554
Bouchez-Naitali M., Blanchet D., Bardin V., and Vandecasteele J.P. Evidence for interfacial uptake in hexadecane degradation by Rhodococcus equi: The importance of cell flocculation. Microbiology 147 (2001) 2537-2543
Briandet R., Herry J., and Bellon-Fontaine M. Determination of the van der Waals, electron donor and electron acceptor surface tension components of static Gram-positive microbial biofilms. Colloids and Surfaces B: Biointerface 21 (2001) 299-310
Bruinsma G.M., van der Mei H.C., and Busscher H.J. Bacterial adhesion to surface hydrophilic and hydrophobic contact lenses. Biomaterials 22 (2001) 3217-3224
Busscher H.J., van de Belt-Gritter B., and van der Mei H.C. Implications of microbial adhesion to hydrocarbons for evaluating cell surface hydrophobicity 1. Zeta potentials of hydrocarbon droplets. Colloids and Surfaces B: Biointerfaces 5 (1995) 111-116
Cayot P., and Lorient D. Structures et technofonctions des protéines du lait (1998), Lavoisier, Paris
De Man J.C., Rogosa M., and Sharpe M.E. A medium for cultivation of Lactobacilli. Journal of Applied Bacteriology 23 (1960) 130-135
Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17 (2003) 25-39
Donlan R.M. Biofilms: Microbial life on surfaces. Emerging Infections Diseases 8 (2002) 881-890
Gancz K., Alexander M., and Corredig M. In situ study of flocculation of whey protein-stabilized emulsions caused by addition of high methoxyl pectin. Food Hydrocolloids, 7th International Hydrocolloids Conference 20 (2006) 293-298
Gu Y.S., Decker A.E., and McClements D.J. Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin. Langmuir 21 (2005) 5752-5760
Gupta R., and Muralidhara H.S. Interfacial challenges in food industry. Trends in Food Science and Technology 12 (2001) 382-391
Hemar Y., Tamehana M., Munro P.A., and Singh H. Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions. Food Hydrocolloids 15 (2001) 513-519
Hermansson M. The DLVO theory in microbial adhesion. Colloids and Surfaces B: Biointerfaces 14 (1999) 105-119
Jahaniaval F., Kakuda Y., Abraham V., and Marcone M.F. Food Research International 33 (2000) 637-647
Kulmyrzaev A., Chanamai R., and McClements D.J. Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions. Food Research International 33 (2000) 15-20
Kulmyrzaev A.A., and Schubert H. Influence of KCl on the physicochemical properties of whey protein stabilized emulsions. Food Hydrocolloids 18 (2004) 13-19
Latrache H., El G.A., Karroua M., Hakkou A., Ait Mousse H., El Bouadili A., et al. Relations between hydrophobicity tested by three methods and surface chemical composition of Escherichia coli. New Microbiologica 25 (2002) 75-82
Ly M.H., Naïtali M., Meylheuc T., Bellon-Fontaine M., Le T.M., Belin J.-M., et al. Importance of the surface charge of bacteria to control the stability of emulsions. International Journal of Food Microbiology 112 (2006) 26-34
Ly M.H., Vo N.H., Le T.M., Belin J.-M., and Waché Y. Diversity of the surface properties of Lactococci and consequences on adhesion to food components. Colloids and Surfaces B: Biointerface 52 (2006) 149-153
McKay L.L., and Baldwin K.A. Applications for biotechnology: Present and future improvements in lactic acid bacteria. FEMS Microbiology Reviews 7 (1990) 3-14
Pascual S., De Cal A., Magan N., and Melgarejo P. Surface hydrophobicity, viability and efficacy in biological control of Penicillium oxalicum spores produced in aerial and submerged culture. Journal of Applied Microbiology 89 (2000) 847-853
Pelletier C., Bouley C., Cayuela C., Bouttier S., Bourlioux P., and Bellon-Fontaine M.N. Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, and Lactobacillus rhamnosus strains. Applied and Environmental Microbiology 63 (1997) 1725-1731
Poortinga A.T., Bos R., Norde W., and Busscher H.J. Electric double layer interactions in bacterial adhesion to surfaces. Surface Science Reports 47 (2002) 1-32
Ramkumar C., Singh H., Munro P.A., and Singh A.M. Influence of calcium, magnesium, or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteins. Journal of Agricultural and Food Chemistry 48 (2000) 1598-1604
Rosenberg M. Basic and applied aspects of microbial adhesion at the hydrocarbon:water interface. Critical Reviews in Microbiology 18 (1991) 159-173
Ross R.P., Morgan S., and Hill C. Preservation and fermentation: Past, present and future. International Journal of Food Microbiology 79 (2002) 3-16
Schar-Zammaretti P., and Ubbink J. The cell wall of lactic acid bacteria: Surface constituents and macromolecular conformations. Biophysical Journal 85 (2003) 4076-4092
Strevett K.A., and Chen G. Microbial surface thermodynamics and applications. Research in Microbiology 154 (2003) 329-335
Surh J., Decker E.A., and McClements D.J. Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions. Food Hydrocolloids 20 (2006) 607-618
Tcholakova S., Denkov N.D., Ivanov I.B., and Campbell B. Coalescence stability of emulsions containing globular milk proteins. Advances in Colloid and Interface Science 123-126 (2006) 259-293
van Aken G.A. Competitive adsorption of protein and surfactants in highly concentrated emulsions: Effect on coalescence mechanisms. Colloids and Surfaces A: Physicochemical and Engineering Aspects 213 (2003) 209-219
van der Mei H.C., Busscher H.J., Bos R., de Vries J., Boonaert C.J., and Dufrene Y.F. Direct probing by atomic force microscopy of the cell surface softness of a fibrillated and nonfibrillated oral streptococcal strain. Biophysical Journal 78 (2000) 2668-2674
van der Mei H.C., de Vries J., and Busscher H.J. X-ray photoelectron spectroscopy for the study of microbial cell surfaces. Surface Science Reports 39 (2000) 1-24
van der Mei H.C., Meijer S., and Busscher H.J. Electrophoretic mobilities of protein-coated hexadecane droplets at different pH. Journal of Colloid Interface Science 205 (1998) 185-190
Ye A., Hemar Y., and Singh H. Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch. Colloids and Surfaces B: Biointerfaces 38 (2004) 1-9
Ye A., and Singh H. Influence of calcium chloride addition on the properties of emulsions stabilized by whey protein concentrate. Food Hydrocolloids 14 (2000) 337-346
Yoon K.Y., Woodams E.E., and Hang Y.D. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology 97 (2006) 1427-1430
