Use of Whey Protein Soluble Aggregates for Thermal Stability-A Hypothesis Paper

Modulation of rheological properties by heat-induced aggregation of whey protein solution

(2011) Nanik Purwanti et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

(2011) K.N. Ryan et al.   FOOD HYDROCOLLOIDS

Behavior of Protein in the Presence of Calcium during Heating of Whey Protein Concentrate Solutions

(2011) Emmanuelle Riou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of calcium on β-lactoglobulin denaturation kinetics: Implications in unfolding and aggregation mechanisms

(2011) J. Petit et al.   JOURNAL OF DAIRY SCIENCE

On the Crucial Importance of the pH for the Formation and Self-Stabilization of Protein Microgels and Strands

(2011) Tuan Phan-Xuan et al.   LANGMUIR

Fibrillar structures in food

(2011) Ardy Kroes-Nijboer et al.   Food & Function

Functional Biopolymer Particles: Design, Fabrication, and Applications

(2010) Owen Griffith Jones et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties

(2010) Andrea Moro et al.   FOOD HYDROCOLLOIDS

Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment

(2010) Carlos Bengoechea et al.   FOOD HYDROCOLLOIDS

Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment

(2009) Weinong Zhang et al.   FOOD CHEMISTRY

Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin–Pectin complexes

(2009) Wanlop Chanasattru et al.   FOOD HYDROCOLLOIDS

Microemulsions as Nanoreactors To Produce Whey Protein Nanoparticles with Enhanced Heat Stability by Sequential Enzymatic Cross-Linking and Thermal Pretreatments

(2009) Weinong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ingredients and pH are Key to Clear Beverages that Contain Whey Protein

(2009) Caitlin E. LaClair et al.   JOURNAL OF FOOD SCIENCE

Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions

(2009) Christophe Schmitt et al.   LANGMUIR

Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH

(2009) Komla Ako et al.   Soft Matter

Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes

(2008) Owen G. Jones et al.   FOOD HYDROCOLLOIDS

Interactions between β-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability

(2008) Bongkosh Vardhanabhuti et al.   FOOD HYDROCOLLOIDS

Mechanism of formation of stable heat-induced β-lactoglobulin microgels

(2008) Laurence Donato et al.   INTERNATIONAL DAIRY JOURNAL

Light scattering study of heat-denatured globular protein aggregates

(2008) Soraya Mehalebi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Principles, approaches, and challenges for predicting protein aggregation rates and shelf life

(2008) William F. Weiss et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

Thermal behaviour of bovine β-lactoglobulin at temperatures up to 150°C. a review

(2008) J.N. de Wit   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and α-lactalbumin at neutral pH

(2007) B. Vardhanabhuti et al.   FOOD HYDROCOLLOIDS