Impact of protein pre-treatment conditions on the iron encapsulation efficiency of whey protein cold-set gel particles

Enhancing the in vitro Fe2+ bio-accessibility using ascorbate and cold-set whey protein gel particles

(2012) A. H. Martin et al.   Dairy Science & Technology

Salt-Induced Gelation of Globular Protein Aggregates: Structure and Kinetics

(2010) Komla Ako et al.   BIOMACROMOLECULES

Mixtures of whey protein microgels and soluble aggregates as building blocks to control rheology and structure of acid induced cold-set gels

(2010) L. Donato et al.   FOOD HYDROCOLLOIDS

Preparation of high protein micro-particles using two-step emulsification

(2010) Dilek Sağlam et al.   FOOD HYDROCOLLOIDS

Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

(2010) Christophe Schmitt et al.   Soft Matter

Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion

(2009) Maya Sugiarto et al.   Dairy Science & Technology

Casein micelles as a vehicle for iron fortification of foods

(2009) Sana Raouche et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2009) P. Mudgal et al.   FOOD HYDROCOLLOIDS

Preparation of nanoparticles from denatured whey protein by pH-cycling treatment

(2009) Hélène J. Giroux et al.   FOOD HYDROCOLLOIDS

Characterisation of binding of iron to sodium caseinate and whey protein isolate

(2008) M. Sugiarto et al.   FOOD CHEMISTRY

Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology

(2007) Cynthia Akkermans et al.   FOOD HYDROCOLLOIDS