Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

(2018) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration

(2018) Aoife M Joyce et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Functional and technological aspects of whey powder and whey protein products

(2017) Mohamed Abed Ghanimah   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates

(2017) Salem Embiriekah et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Technological tools to include whey proteins in cheese: Current status and perspectives

(2017) Fabio Masotti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Heat-Induced Aggregation Properties of Whey Proteins as Affected by Storage Conditions of Whey Protein Isolate Powders

(2016) Eve-Anne Norwood et al.   Food and Bioprocess Technology

Properties of partially denatured whey protein products: Formation and characterisation of structure

(2016) Zhuo Zhang et al.   FOOD HYDROCOLLOIDS

Thermal aggregation of whey proteins under shear stress

(2016) Magdalena Wolz et al.   FOOD HYDROCOLLOIDS

Properties of partially denatured whey protein products 2: Solution flow properties

(2016) Zhuo Zhang et al.   FOOD HYDROCOLLOIDS

Structure and flow of dense suspensions of protein fractal aggregates in comparison with microgels

(2016) Walailuk Inthavong et al.   Soft Matter

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

(2015) Jay Shankar Singh Yadav et al.   BIOTECHNOLOGY ADVANCES

Thermal denaturation kinetics of whey proteins at high protein concentrations

(2015) Magdalena Wolz et al.   INTERNATIONAL DAIRY JOURNAL

Current ways to modify the structure of whey proteins for specific functionalities—a review

(2014) Fanny Guyomarc’h et al.   Dairy Science & Technology

Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides

(2014) Graham J. O’Neill et al.   FOOD CHEMISTRY

Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis

(2014) Mostafa Goudarzi et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of modified whey protein concentrate on physical properties and stability of whipped cream

(2013) M. Sajedi et al.   FOOD HYDROCOLLOIDS

Denaturation of whey proteins as a function of heat, pH and protein concentration

(2013) M. Dissanayake et al.   INTERNATIONAL DAIRY JOURNAL

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

(2013) Kelsey N. Ryan et al.   JOURNAL OF FOOD SCIENCE

Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties

(2012) Óscar L. Ramos et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions

(2012) Tuan Phan-Xuan et al.   FOOD HYDROCOLLOIDS

Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review

(2012) Mila Wihodo et al.   JOURNAL OF FOOD ENGINEERING

Properties of Whey-Protein-Coated Films and Laminates as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties

(2012) Markus Schmid et al.   International Journal of Polymer Science

A Kinetic Study on the Heat-Induced Changes of Whey Proteins Concentrate at Two pH Values

(2011) Nicoleta Stănciuc et al.   Food and Bioprocess Technology

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

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit

(2011) S.B. Doherty et al.   INTERNATIONAL DAIRY JOURNAL

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

Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films

(2009) Sabina Kokoszka et al.   INTERNATIONAL DAIRY JOURNAL