The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lactoglobulin

Newtonian viscosity behavior of dilute solutions of polymerized whey proteins. Would viscosity measurements reveal more detailed molecular properties?

(2012) Ahmed S. Eissa   FOOD HYDROCOLLOIDS

Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

(2012) Jin-Mei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil–water emulsion interfaces

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

(2011) K.N. Ryan et al.   FOOD HYDROCOLLOIDS

Conformational Changes of α-Lactalbumin Adsorbed at Oil–Water Interfaces: Interplay between Protein Structure and Emulsion Stability

(2011) Jiali Zhai et al.   LANGMUIR

Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet-Soybean Slurry to Produce Gruels for Complementary Foods for Young Children

(2010) Laurencia T. Songré-Ouattara et al.   JOURNAL OF FOOD SCIENCE

Structure of Heat-Induced β-Lactoglobulin Aggregates and their Complexes with Sodium-Dodecyl Sulfate

(2008) Jin-Mi Jung et al.   BIOMACROMOLECULES

Nano- and micro-structured assemblies for encapsulation of food ingredients

(2008) Mary Ann Augustin et al.   CHEMICAL SOCIETY REVIEWS

Droplet Surface Properties and Rheology of Concentrated Oil in Water Emulsions Stabilized by Heat-Modified β-Lactoglobulin B

(2008) Jes C. Knudsen et al.   LANGMUIR