Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin

FTIR analysis of β-lactoglobulin at the oil/water-interface

(2019) Helena Schestkowa et al.   FOOD CHEMISTRY

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

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

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

Effect of Oil Hydrophobicity on the Adsorption and Rheology of β-Lactoglobulin at Oil–Water Interfaces

(2018) Jotam Bergfreund et al.   LANGMUIR

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

Structural changes in emulsion-bound bovine beta-lactoglobulin affect its proteolysis and immunoreactivity

(2016) Mauro Marengo et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Mixtures of saponins and beta-lactoglobulin differ from classical protein/surfactant-systems at the air-water interface

(2016) Sandra Böttcher et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

Complex interfaces in food: Structure and mechanical properties

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

Protein adsorption and interfacial rheology interfering in dilatational experiment

(2013) P.A. Rühs et al.   European Physical Journal-Special Topics

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Disappearance of intermolecular beta-sheets upon adsorption of beta-lactoglobulin aggregates at the oil–water interfaces of emulsions

(2013) Michel Audebrand et al.   FOOD HYDROCOLLOIDS

Shear and dilatational linear and nonlinear subphase controlled interfacial rheology of β-lactoglobulin fibrils and their derivatives

(2013) Patrick A. Rühs et al.   JOURNAL OF RHEOLOGY

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

Simultaneous Control of pH and Ionic Strength during Interfacial Rheology of β-Lactoglobulin Fibrils Adsorbed at Liquid/Liquid Interfaces

(2012) Patrick A. Rühs et al.   LANGMUIR

Nonlinear Viscoelasticity and Shear Localization at Complex Fluid Interfaces

(2012) Philipp Erni et al.   LANGMUIR

PROTEIN MONOLAYER FORMATION AT AIR–ELECTROLYTE INTERFACE: A LANGMUIR–BLODGETT STUDY

(2012) PRABIR PAL et al.   SURFACE REVIEW AND LETTERS

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

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Surface rheology of sorbitan tristearate and β-lactoglobulin: Shear and dilatational behavior

(2011) Amelia Torcello-Gómez et al.   JOURNAL OF NON-NEWTONIAN FLUID MECHANICS

Structural Rearrangement of β-Lactoglobulin at Different Oil–Water Interfaces and Its Effect on Emulsion Stability

(2011) Jiali Zhai et al.   LANGMUIR

Conformational Changes of α-Lactalbumin Adsorbed at Oil–Water Interfaces: Interplay between Protein Structure and Emulsion Stability

(2011) Jiali Zhai et al.   LANGMUIR

A review of nonlinear oscillatory shear tests: Analysis and application of large amplitude oscillatory shear (LAOS)

(2011) Kyu Hyun et al.   PROGRESS IN POLYMER SCIENCE

Changes in β-Lactoglobulin Conformation at the Oil/Water Interface of Emulsions Studied by Synchrotron Radiation Circular Dichroism Spectroscopy

(2010) Jiali Zhai et al.   BIOMACROMOLECULES

Adsorption of proteins at the oil/water interface—Observation of protein adsorption by interfacial shear stress measurements

(2010) Stefania G. Baldursdottir et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Interfacial shear rheology

(2010) Jürgen Krägel et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Rheological properties of protein films

(2010) Brent S. Murray   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Same System−Different Results: The Importance of Protein-Introduction Protocols in Langmuir-Monolayer Studies of Lipid-Protein Interactions

(2009) Wilhelm R. Glomm et al.   ANALYTICAL CHEMISTRY

Interfacial shear rheology of protein–surfactant layers

(2008) J. Krägel et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Collapse Mechanisms of Langmuir Monolayers

(2008) Ka Yee C. Lee   Annual Review of Physical Chemistry

Morphological Changes in Adsorbed Protein Films at the Oil−Water Interface Subjected to Compression, Expansion, and Heat Processing

(2008) Rong Xu et al.   LANGMUIR

Protein self-association in solution: The bovine β -lactoglobulin dimer and octamer

(2003) Michael Gottschalk et al.   PROTEIN SCIENCE