Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration

Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate

(2016) Bach T. Nguyen et al.   BIOMACROMOLECULES

Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula

(2016) Aoife M. Joyce et al.   Dairy Science & Technology

Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems

(2016) Shane V. Crowley et al.   FOOD CHEMISTRY

Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation

(2016) Kamil P. Drapala et al.   FOOD RESEARCH INTERNATIONAL

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

(2016) Simon M. Loveday   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

Thermal denaturation kinetics of whey proteins at high protein concentrations

(2015) Magdalena Wolz et al.   INTERNATIONAL DAIRY JOURNAL

Stability of Whey Proteins during Thermal Processing: A Review

(2014) Heni B. Wijayanti et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

(2014) Shane V Crowley et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Fundamental studies on the structural functionality of whey protein isolate in the presence of small polyhydroxyl compounds as co-solute

(2013) Paul George et al.   FOOD CHEMISTRY

Denaturation of whey proteins as a function of heat, pH and protein concentration

(2013) M. Dissanayake et al.   INTERNATIONAL DAIRY JOURNAL

Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions

(2012) Tuan Phan-Xuan et al.   FOOD HYDROCOLLOIDS

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

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Influence of calcium on β-lactoglobulin denaturation kinetics: Implications in unfolding and aggregation mechanisms

(2011) J. Petit et al.   JOURNAL OF DAIRY SCIENCE

Influence of protein and mineral composition on the formation of whey protein heat-induced microgels

(2010) Christophe Schmitt et al.   FOOD HYDROCOLLOIDS

Monitoring particle aggregation processes

(2008) John Gregory   ADVANCES IN COLLOID AND INTERFACE SCIENCE