Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins

Controlling the Ratio between Native-Like, Non-Native-Like, and Aggregated β-Lactoglobulin after Heat Treatment

(2016) Roy J. B. M. Delahaije et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin

(2016) Mohamed-Lazhar Chihi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of Whey Protein Soluble Aggregates for Thermal Stability-A Hypothesis Paper

(2013) Kelsey N. Ryan et al.   JOURNAL OF FOOD SCIENCE

Swelling behaviour, charge and mesh size of thermal protein hydrogels as influenced by pH during gelation

(2012) Michael Betz et al.   Soft Matter

Modulation of rheological properties by heat-induced aggregation of whey protein solution

(2011) Nanik Purwanti et al.   FOOD HYDROCOLLOIDS

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

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Gelling Properties of Microparticulated Whey Proteins

(2010) Muditha Dissanayake et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal aggregation and gelation of kidney bean (Phaseolus vulgaris L.) protein isolate at pH 2.0: Influence of ionic strength

(2009) Ye-Hui Zhang et al.   FOOD HYDROCOLLOIDS

Heat-Induced Whey Protein Gels: Protein−Protein Interactions and Functional Properties

(2009) Palatasa Havea et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Alkali Cold Gelation of Whey Proteins. Part II: Protein Concentration

(2009) Ruben Mercadé-Prieto et al.   LANGMUIR

Alkali Cold Gelation of Whey Proteins. Part I: Sol−Gel−Sol(−Gel) Transitions

(2009) Ruben Mercadé-Prieto et al.   LANGMUIR

Effect of protein composition on the rheological properties of acid-induced whey protein gels

(2008) Ladan Rabiey et al.   FOOD HYDROCOLLOIDS

Effect of salts on the alkaline degradation of β-lactoglobulin gels and aggregates: Existence of a dissolution threshold

(2008) Ruben Mercadé-Prieto et al.   FOOD HYDROCOLLOIDS

Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions

(2008) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2002) Rita Carrotta et al.   PROTEIN SCIENCE