Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula

Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems

(2016) Shane V. Crowley et al.   FOOD CHEMISTRY

Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation

(2016) Kamil P. Drapala et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values

(2016) Eve M. Mulcahy et al.   INTERNATIONAL DAIRY JOURNAL

Formation of soluble whey protein aggregates and their stability in beverages

(2015) Kelsey N. Ryan et al.   FOOD HYDROCOLLOIDS

The effect of whey protein denaturation on light backscatter and particle size of the casein micelle as a function of pH and heat-treatment temperature

(2015) Heather Taterka et al.   INTERNATIONAL DAIRY JOURNAL

Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures

(2015) Shane V. Crowley et al.   INTERNATIONAL DAIRY JOURNAL

Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients

(2015) Shane V. Crowley et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Stability of Whey Proteins during Thermal Processing: A Review

(2014) Heni B. Wijayanti et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Heat stability of reconstituted milk protein concentrate powders

(2014) Shane V. Crowley et al.   INTERNATIONAL DAIRY JOURNAL

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

(2014) Shane V Crowley et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein solutions: The role of calcium-ion activity and micellar integrity

(2012) Esther de Kort et al.   INTERNATIONAL DAIRY JOURNAL

Formation of Non-Native β-Lactoglobulin during Heat-Induced Denaturation

(2011) Joseph James Kehoe et al.   Food Biophysics

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

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

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

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

Multi-element screening in milk and feed by SF-ICP-MS

(2010) N. Herwig et al.   FOOD CHEMISTRY

Influence of protein and mineral composition on the formation of whey protein heat-induced microgels

(2010) Christophe Schmitt et al.   FOOD HYDROCOLLOIDS

Invited review: Physiological properties of bioactive peptides obtained from whey proteins

(2010) A.R. Madureira et al.   JOURNAL OF DAIRY SCIENCE

Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review

(2009) Laurence Donato et al.   Dairy Science & Technology