The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties

Aerated whey protein gels as new food matrices: Effect of thermal treatment over microstructure and textural properties

(2015) Macarena Orrego et al.   JOURNAL OF FOOD ENGINEERING

Supplemental Protein in Support of Muscle Mass and Health: Advantage Whey

(2015) Michaela C. Devries et al.   JOURNAL OF FOOD SCIENCE

Innovative Uses of Milk Protein Concentrates in Product Development

(2015) Shantanu Agarwal et al.   JOURNAL OF FOOD SCIENCE

Current ways to modify the structure of whey proteins for specific functionalities—a review

(2014) Fanny Guyomarc’h et al.   Dairy Science & Technology

Bulk self-aggregation drives foam stabilization properties of whey protein microgels

(2014) Christophe Schmitt et al.   FOOD HYDROCOLLOIDS

Controlled food protein aggregation for new functionality

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

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

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

Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure

(2012) R.N. Zúñiga et al.   CARBOHYDRATE POLYMERS

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

Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins

(2011) F. Tamm et al.   FOOD HYDROCOLLOIDS

Interfacial properties of fractal and spherical whey protein aggregates

(2011) Najet Mahmoudi et al.   Soft Matter

Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin

(2010) R.N. Zúñiga et al.   FOOD HYDROCOLLOIDS

Determination of a Representative Volume Element Based on the Variability of Mechanical Properties with Sample Size in Bread

(2010) Cristian Ramírez et al.   JOURNAL OF FOOD SCIENCE

Effect of protein aggregates on foaming properties of β-lactoglobulin

(2008) Bénédicte Rullier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Interactions in the aqueous phase and adsorption at the air–water interface of caseinoglycomacropeptide (GMP) and β-lactoglobulin mixed systems

(2008) María J. Martinez et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins – Part I

(2008) I. Nicorescu et al.   FOOD RESEARCH INTERNATIONAL