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

Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties

(2014) Solène Le Maux et al.   Dairy Science & Technology

Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels

(2014) Nguyen H.A. Nguyen et al.   INTERNATIONAL DAIRY JOURNAL

Caseinomacropeptide modifies the heat-induced denaturation–aggregation process of β-lactoglobulin

(2014) Thomas Croguennec et al.   INTERNATIONAL DAIRY JOURNAL

Milk proteins as encapsulation devices and delivery vehicles: Applications and trends

(2014) Guilherme M. Tavares et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions

(2013) Tuan Phan-Xuan et al.   BIOMACROMOLECULES

Controlled food protein aggregation for new functionality

(2013) Taco Nicolai 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

Structural consequences of dry heating on alpha-lactalbumin and beta-lactoglobulin at pH 6.5

(2013) Muhammad Gulzar et al.   FOOD RESEARCH INTERNATIONAL

Heating and glycation of β-lactoglobulin and β-casein: Aggregation and in vitro digestion

(2013) Michele S. Pinto et al.   FOOD RESEARCH INTERNATIONAL

Are disulphide bonds formed during acid gelation of preheated milk?

(2013) Marie-Hélène Famelart et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

pH-Dependent Aggregation and Disaggregation of Native β-Lactoglobulin in Low Salt

(2013) Yunfeng Yan et al.   LANGMUIR

The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent

(2012) Nguyen H.A. Nguyen et al.   FOOD CHEMISTRY

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

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

Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions

(2012) Nguyen H.A. Nguyen et al.   INTERNATIONAL DAIRY JOURNAL

Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk

(2012) Marion Morand et al.   INTERNATIONAL DAIRY JOURNAL

Correction to Glucose Slows Down the Heat-Induced Aggregation of β-Lactoglobulin at Neutral pH

(2012) Michele Da Silva Pinto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Adding Low Levels of a Disulfide Reducing Agent on the Disulfide Interactions of β-Lactoglobulin and κ-Casein in Skim Milk

(2012) Nguyen H. A. Nguyen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

β-Lactoglobulin as a Molecular Carrier of Linoleate: Characterization and Effects on Intestinal Epithelial Cells in Vitro

(2012) Solène Le Maux et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The physicochemical parameters during dry heating strongly influence the gelling properties of whey proteins

(2012) Muhammad Gulzar et al.   JOURNAL OF FOOD ENGINEERING

Co-acervates of lactoferrin and caseins

(2012) Skelte G. Anema et al.   Soft Matter

General Self-Assembly Mechanism Converting Hydrolyzed Globular Proteins Into Giant Multistranded Amyloid Ribbons

(2011) Cécile Lara et al.   BIOMACROMOLECULES

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

Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins

(2011) Muhammad Gulzar et al.   FOOD CHEMISTRY

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

(2011) Taco Nicolai 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

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

Charge reversal by salt-induced aggregation in aqueous lactoferrin solutions

(2010) Ioanna Mela et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Energetics of solvent and ligand-induced conformational changes in α-lactalbumin

(2010) Yuri V. Griko et al.   PROTEIN SCIENCE

Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review

(2009) Laurence Donato et al.   Dairy Science & Technology

Investigating the inner structure of irregular $ \beta$ -lactoglobulin spherulites

(2009) K. R. Domike et al.   EUROPEAN PHYSICAL JOURNAL E

Copper modulates the heat-induced sulfhydryl/disulfide interchange reactions of β-Lactoglobulin

(2009) Gulzar Muhammad et al.   FOOD CHEMISTRY

Cold-set thickening mechanism of β-lactoglobulin at low pH: Concentration effects

(2009) P. Mudgal et al.   FOOD HYDROCOLLOIDS

Caseins: Utilizing Molecular Chaperone Properties to Control Protein Aggregation in Foods

(2009) Yie Hui Yong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions

(2009) Christophe Schmitt et al.   LANGMUIR

Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2

(2008) Cynthia Akkermans et al.   BIOMACROMOLECULES

Heat-induced aggregation of whey proteins in the presence of κ-casein or sodium caseinate

(2008) Fanny Guyomarc'h et al.   FOOD HYDROCOLLOIDS

Mechanism of formation of stable heat-induced β-lactoglobulin microgels

(2008) Laurence Donato et al.   INTERNATIONAL DAIRY JOURNAL

Moisture-Induced Aggregation of Whey Proteins in a Protein/Buffer Model System

(2008) Peng Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetics of Fibril Formation of Bovine κ-Casein Indicate a Conformational Rearrangement as a Critical Step in the Process

(2008) Joelle Leonil et al.   JOURNAL OF MOLECULAR BIOLOGY

Thermal behaviour of bovine β-lactoglobulin at temperatures up to 150°C. a review

(2008) J.N. de Wit   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rheological properties of acid skim milk gels as affected by the spatial distribution of the structural elements and the interaction forces between them

(2007) Catriona M.M. Lakemond et al.   INTERNATIONAL DAIRY JOURNAL

Acid skim milk gels: The gelation process as affected by preheating pH

(2007) Catriona M.M. Lakemond et al.   INTERNATIONAL DAIRY JOURNAL