Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

A label-free nanoparticle aggregation assay for protein complex/aggregate detection and study

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EFFECTS OF HIGH PRESSURE PROCESSING ON SOYBEAN BETA-CONGLYCININ

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Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut

(2009) Semiu Olalekan Ogunwolu et al.   FOOD CHEMISTRY

Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate

(2009) Khanitta Manoi et al.   FOOD HYDROCOLLOIDS

Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

(2009) C.I.E. Ciron et al.   INTERNATIONAL DAIRY JOURNAL

Characterization and High-Pressure Microfluidization-Induced Activation of Polyphenoloxidase from Chinese Pear (Pyrus pyrifolia Nakai)

(2009) Wei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion

(2008) Sang-Ho Lee et al.   FOOD CHEMISTRY

Effect of dynamic heat treatment on the physical properties of whey protein foams

(2008) I. Nicorescu et al.   FOOD HYDROCOLLOIDS

Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment

(2008) Wei Liu et al.   Innovative Food Science & Emerging Technologies

High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream

(2008) S.-Y. Lim et al.   JOURNAL OF DAIRY SCIENCE

High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Functional Properties

(2008) S.-Y. Lim et al.   JOURNAL OF DAIRY SCIENCE

Effect of microfluidization parameters on the physical properties of PEG-PLGA nanoparticles prepared using high pressure microfluidization

(2008) Shabnam N. Sani et al.   JOURNAL OF MICROENCAPSULATION

Effect of high pressure treatment on aggregation and structural properties of soy protein isolate

(2008) Chuan-He Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments

(2007) Alvar Grácia-Juliá et al.   FOOD HYDROCOLLOIDS

Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

(2007) Xian-Sheng Wang et al.   FOOD HYDROCOLLOIDS

Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk

(2007) Skelte G. Anema   INTERNATIONAL DAIRY JOURNAL

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

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