Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

Measurement of length distribution of beta-lactoglobulin fibrils by multiwavelength analytical ultracentrifugation

(2020) Maximilian J. Uttinger et al.   EUROPEAN BIOPHYSICS JOURNAL WITH BIOPHYSICS LETTERS

Meat alternatives: an integrative comparison

(2019) Cor van der Weele et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Advanced Strategies for Food-Grade Protein Production: A New E. coli/Lactic Acid Bacteria Shuttle Vector for Improved Cloning and Food-Grade Expression

(2019) Marcello Tagliavia et al.   Microorganisms

Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin

(2019) Julia K. Keppler et al.   FOOD CHEMISTRY

A Comprehensive Brownian Dynamics Approach for the Determination of Non-ideality Parameters from Analytical Ultracentrifugation

(2019) Maximilian J. Uttinger et al.   LANGMUIR

Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns

(2019) Anna Aleena Paul et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of the polydispersity of pH 2 and pH 3.5 beta-lactoglobulin amyloid fibril solutions on analytical methods

(2019) Timon R. Heyn et al.   EUROPEAN POLYMER JOURNAL

Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal

(2019) Maryia Mishyna et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Osmometric and viscometric study of levan, β-lactoglobulin and their mixtures

(2019) C.S. Hundschell et al.   FOOD HYDROCOLLOIDS

Functional ethanol-induced fibrils: Influence of solvents and temperature on amyloid-like aggregation of beta-lactoglobulin

(2019) Jil J. Kayser et al.   JOURNAL OF FOOD ENGINEERING

Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 2: Influence of the protein modification on the surface activity in an O/W system

(2018) Julia K. Keppler et al.   FOOD HYDROCOLLOIDS

Salt-dependent interaction behavior of β-Lactoglobulin molecules in relation to their surface and foaming properties

(2018) Jannika Dombrowski et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Structuring processes for meat analogues

(2018) Birgit L. Dekkers et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces

(2018) Helena Schestkowa et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface

(2017) F. Tamm et al.   FOOD HYDROCOLLOIDS

Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7

(2017) Julia Katharina Keppler et al.   FOOD HYDROCOLLOIDS

Interfacial properties and emulsification performance of thylakoid membrane fragments

(2017) A. Tamayo Tenorio et al.   Soft Matter

Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection

(2016) Joseph Dumpler et al.   Dairy 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

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Engineered β-Lactoglobulin Produced in E. coli: Purification, Biophysical and Structural Characterisation

(2016) Joanna I. Loch et al.   MOLECULAR BIOTECHNOLOGY

Can microbes compete with cows for sustainable protein production - A feasibility study on high quality protein

(2016) Mike Vestergaard et al.   Scientific Reports

Differences in binding behavior of (−)-epigallocatechin gallate to β-lactoglobulin heterodimers (AB) compared to homodimers (A) and (B)

(2015) Julia K. Keppler et al.   JOURNAL OF MOLECULAR RECOGNITION

In vitro meat production: Challenges and benefits over conventional meat production

(2015) Zuhaib Fayaz Bhat et al.   Journal of Integrative Agriculture

Determination of whey proteins in different types of milk

(2014) Lenka Ruprichová et al.   ACTA VETERINARIA BRNO

Differences in heat stability and ligand binding among β-lactoglobulin genetic variants A, B and C using 1H NMR and fluorescence quenching

(2014) Julia K. Keppler et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Effects of UV induced photo-oxidation on the physicochemical properties of milk protein concentrate

(2014) Hamad M. Semagoto et al.   FOOD RESEARCH INTERNATIONAL

Complex interfaces in food: Structure and mechanical properties

(2014) Leonard M.C. Sagis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lactoglobulin

(2013) Ricky S. H. Lam et al.   Food Biophysics

Characterization of the covalent binding of allyl isothiocyanate toβ-lactoglobulin by fluorescence quenching, equilibrium measurement, and mass spectrometry

(2013) Julia Katharina Keppler et al.   JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS

pH Effects on the Molecular Structure of β-Lactoglobulin Modified Air–Water Interfaces and Its Impact on Foam Rheology

(2013) Kathrin Engelhardt et al.   LANGMUIR

pH-Dependent Aggregation and Disaggregation of Native β-Lactoglobulin in Low Salt

(2013) Yunfeng Yan et al.   LANGMUIR

Bovine β-Lactoglobulin Is Dimeric Under Imitative Physiological Conditions: Dissociation Equilibrium and Rate Constants over the pH Range of 2.5–7.5

(2012) Davide Mercadante et al.   BIOPHYSICAL JOURNAL

Occurrence of Major Whey Proteins in the pH 4.6 Insoluble Protein Fraction from UHT-Treated Milk

(2012) Rosa Pizzano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fractionation of α-Lactalbumin and β-Lactoglobulin from Whey Protein Isolate Using Selective Thermal Aggregation, an Optimized Membrane Separation Procedure and Resolubilization Techniques at Pilot Plant Scale

(2011) José Toro-Sierra et al.   Food and Bioprocess Technology

Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins

(2011) Barbara Kerkaert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Correlation between lactosylation and denaturation of major whey proteins: an investigation by liquid chromatography–electrospray ionization mass spectrometry

(2010) Ilario Losito et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Formation of conjugates between β-lactoglobulin and allyl isothiocyanate: Effect on protein heat aggregation, foaming and emulsifying properties

(2010) K. Rade-Kukic et al.   FOOD HYDROCOLLOIDS

Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure

(2010) D. Scheidegger et al.   JOURNAL OF DAIRY SCIENCE

Functional implications of structural differences between variants A and B of bovine β-lactoglobulin

(2010) Bin Y. Qin et al.   PROTEIN SCIENCE

The production of soluble and correctly folded recombinant bovine β-lactoglobulin variants A and B in Escherichia coli for NMR studies

(2009) Komala Ponniah et al.   PROTEIN EXPRESSION AND PURIFICATION

Tryptophan-Mediated Denaturation of β-Lactoglobulin A by UV Irradiation

(2008) Joseph J. Kehoe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY