Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions

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

Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beverages

(2016) Biye Chen et al.   FOOD CHEMISTRY

Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions

(2016) Kamil P. Drapala et al.   INTERNATIONAL DAIRY JOURNAL

Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values

(2016) Eve M. Mulcahy et al.   INTERNATIONAL DAIRY JOURNAL

Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin

(2016) Eve M. Mulcahy et al.   INTERNATIONAL DAIRY JOURNAL

Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties

(2016) E.-A. Norwood et al.   JOURNAL OF DAIRY SCIENCE

Whey-ing up the options – Yesterday, today and tomorrow

(2015) Geoffrey W. Smithers   INTERNATIONAL DAIRY JOURNAL

Structural characterisation of partially glycosylated whey protein as influenced by pH and heat using surface-enhanced Raman spectroscopy

(2013) Qian Wang et al.   FOOD CHEMISTRY

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

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

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

(2012) Jianhua Liu et al.   FOOD RESEARCH INTERNATIONAL

Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv

(2012) Qian Wang et al.   INTERNATIONAL DAIRY JOURNAL

Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation

(2012) Gang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

(2011) K.N. Ryan et al.   FOOD HYDROCOLLOIDS

Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl2

(2010) S.M. Loveday et al.   INTERNATIONAL DAIRY JOURNAL

Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of β-Lactoglobulin

(2010) Prashant Mudgal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation, characterisation and selected functional properties of sodium caseinate–maltodextrin conjugates

(2009) Jonathan O’Regan et al.   FOOD CHEMISTRY

Ingredients and pH are Key to Clear Beverages that Contain Whey Protein

(2009) Caitlin E. LaClair et al.   JOURNAL OF FOOD SCIENCE

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

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