Acid gelation of whey protein microbeads of different sizes

The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification

(2015) Nieke Westerik et al.   FOOD CHEMISTRY

Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels

(2015) Hélène J. Giroux et al.   FOOD HYDROCOLLOIDS

Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins

(2015) Esra Çakır-Fuller   FOOD HYDROCOLLOIDS

Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms

(2015) Robi Andoyo et al.   FOOD HYDROCOLLOIDS

Design, properties, and applications of protein micro- and nanoparticles

(2014) Dilek Sağlam et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation

(2013) Robi Andoyo et al.   FOOD HYDROCOLLOIDS

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

(2013) Saeed Sadeghi et al.   FOOD HYDROCOLLOIDS

Whey protein particles modulate mechanical properties of gels at high protein concentrations

(2013) Dilek Sağlam et al.   FOOD HYDROCOLLOIDS

Exceptional heat stability of high protein content dispersions containing whey protein particles

(2012) Dilek Sağlam et al.   FOOD HYDROCOLLOIDS

Relation between Gelation Conditions and the Physical Properties of Whey Protein Particles

(2012) Dilek Sağlam et al.   LANGMUIR

How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review

(2011) Marion Morand et al.   Dairy Science & Technology

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

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles

(2011) Nanik Purwanti et al.   FOOD HYDROCOLLOIDS

On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk

(2011) Marion Morand et al.   INTERNATIONAL DAIRY JOURNAL

Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt

(2011) Isabel Celigueta Torres et al.   INTERNATIONAL DAIRY JOURNAL

Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk

(2011) Marion Morand et al.   INTERNATIONAL DAIRY JOURNAL

Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit

(2011) S.B. Doherty et al.   INTERNATIONAL DAIRY JOURNAL

Encapsulation of hydrophobic aroma in whey protein nanoparticles

(2011) Hélène J. Giroux et al.   JOURNAL OF MICROENCAPSULATION

New insights on the formation of colloidal whey protein particles

(2010) Lieke E. van Riemsdijk et al.   FOOD HYDROCOLLOIDS

Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment

(2009) Weinong Zhang et al.   FOOD CHEMISTRY