Heat-induced aggregation kinetics of potato protein – Investigated by chromatography, calorimetry, and light scattering

Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

(2021) David J. Andlinger et al.   Foods

Correlation between Physico-Chemical Characteristics of Particulated β-Lactoglobulin and Its Behavior at Air/Water and Oil/Water Interfaces

(2021) Franziska Kurz et al.   Foods

Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength

(2020) Evelyn Dachmann et al.   FOOD HYDROCOLLOIDS

Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical drying

(2020) David J. Andlinger et al.   FOOD HYDROCOLLOIDS

Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin

(2019) Yanqiu Ma et al.   FOOD CHEMISTRY

Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength

(2019) Jesper Malling Schmidt et al.   FOOD HYDROCOLLOIDS

A detailed investigation of whey protein isolate solutions and gels reveals a number of novel characteristics

(2018) Stephen Homer et al.   FOOD HYDROCOLLOIDS

Isolation of biofunctional bovine immunoglobulin G from milk- and colostral whey with mixed-mode chromatography at lab and pilot scale

(2018) Hans-Jürgen Heidebrecht et al.   JOURNAL OF CHROMATOGRAPHY A

A New Two-Step Chromatographic Procedure for Fractionation of Potato Proteins with Potato Fruit Juice and Spray-Dried Protein as Source Materials

(2017) J. M. Schmidt et al.   Food and Bioprocess Technology

Characterisation of heat-induced protein aggregation in whey protein isolate and the influence of aggregation on the availability of amino groups as measured by the ortho -phthaldialdehyde (OPA) and trinitrobenzenesulfonic acid (TNBS) methods

(2017) Eve M. Mulcahy et al.   FOOD CHEMISTRY

The effect of oil type on network formation by protein aggregates into oleogels

(2017) Auke de Vries et al.   RSC Advances

β-Lactoglobulin heat denaturation: A critical assessment of kinetic modelling

(2016) Simon M. Loveday   INTERNATIONAL DAIRY JOURNAL

Comparison of Heat-Induced Aggregation of Globular Proteins

(2015) Roy J. B. M. Delahaije et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents

(2014) Qijun Ruan et al.   FOOD CHEMISTRY

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

(2014) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potato protein isolates: Recovery and characterization of their properties

(2013) Amanda Waglay et al.   FOOD CHEMISTRY

Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins

(2011) Muhammad Gulzar et al.   FOOD CHEMISTRY

Tracing nucleation pathways in protein aggregation by using small angle scattering methods

(2011) Karsten Vogtt et al.   Soft Matter

Mixtures of whey protein microgels and soluble aggregates as building blocks to control rheology and structure of acid induced cold-set gels

(2010) L. Donato et al.   FOOD HYDROCOLLOIDS

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

(2010) Nathalie Creusot et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model

(2009) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

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

(2008) Laurence Donato et al.   INTERNATIONAL DAIRY JOURNAL

Conformational characterization of oligomeric intermediates and aggregates in β-lactoglobulin heat aggregation

(2002) Rita Carrotta et al.   PROTEIN SCIENCE