Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride

Controlled food protein aggregation for new functionality

(2013) Taco Nicolai et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Microemulsification–cold gelation of whey proteins for nanoencapsulation of date palm pit extract

(2013) Saeed Sadeghi et al.   FOOD HYDROCOLLOIDS

Whey protein nanofibrils: Kinetic, rheological and morphological effects of group IA and IIA cations

(2012) Simon M. Loveday et al.   INTERNATIONAL DAIRY JOURNAL

Effect of Calcium on the Morphology and Functionality of Whey Protein Nanofibrils

(2011) Simon M. Loveday et al.   BIOMACROMOLECULES

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

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition

(2010) Kátia Regina Kuhn et al.   FOOD HYDROCOLLOIDS

Effect of Hofmeister ions on protein thermal stability: Roles of ion hydration and peptide groups?

(2008) Erik Sedlák et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation

(2008) C. Akkermans et al.   INTERNATIONAL DAIRY JOURNAL

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

(2008) Laurence Donato et al.   INTERNATIONAL DAIRY JOURNAL

Specific Ion Binding to Macromolecules:  Effects of Hydrophobicity and Ion Pairing

(2008) Mikael Lund et al.   LANGMUIR

Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology

(2007) Cynthia Akkermans et al.   FOOD HYDROCOLLOIDS