The Hofmeister effect on protein hydrogels with stranded and particulate microstructures

Facile Soaking Strategy Toward Simultaneously Enhanced Conductivity and Toughness of Self-Healing Composite Hydrogels Through Constructing Multiple Noncovalent Interactions

(2018) Shuting Wang et al.   ACS Applied Materials & Interfaces

Protein-Based Electronic Skin Akin to Biological Tissues

(2018) Minsik Jo et al.   ACS Nano

Highly Stretchable and Tough Hydrogels below Water Freezing Temperature

(2018) Xavier P. Morelle et al.   ADVANCED MATERIALS

The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics

(2018) Zorana Miloradovic et al.   INTERNATIONAL DAIRY JOURNAL

Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating

(2017) Bach T. Nguyen et al.   FOOD HYDROCOLLOIDS

Elastic modulus and equilibrium swelling of stranded and particulate protein hydrogels at acid pH

(2017) Hui Li et al.   FOOD HYDROCOLLOIDS

Relation between gel stiffness and water holding for coarse and fine-stranded protein gels

(2016) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

Dissolution and swelling of soy protein isolate hydrogels in alkali

(2016) Ruben Mercadé-Prieto et al.   FOOD HYDROCOLLOIDS

Relating water holding of ovalbumin gels to aggregate structure

(2016) Maaike Nieuwland et al.   FOOD HYDROCOLLOIDS

Swelling of whey and egg white protein hydrogels with stranded and particulate microstructures

(2016) Hui Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Tuning Hydrogel Mechanics Using the Hofmeister Effect

(2015) Maarten Jaspers et al.   ADVANCED FUNCTIONAL MATERIALS

Synthesis, properties, and biomedical applications of gelatin methacryloyl (GelMA) hydrogels

(2015) Kan Yue et al.   BIOMATERIALS

Permeability of gels is set by the impulse applied on the gel

(2015) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness

(2015) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

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

Hofmeister Phenomena: An Update on Ion Specificity in Biology

(2012) Pierandrea Lo Nostro et al.   CHEMICAL REVIEWS

Salt-Induced Control of Supramolecular Order in Biocatalytic Hydrogelation

(2012) Sangita Roy et al.   LANGMUIR

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

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Chemistry of Hofmeister Anions and Osmolytes

(2010) Yanjie Zhang et al.   Annual Review of Physical Chemistry

Novel casein hydrogels: Formation, structure and controlled drug release

(2010) Fei Song et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Swelling and dissolution in cleaning of whey protein gels

(2010) P. Saikhwan et al.   FOOD AND BIOPRODUCTS PROCESSING

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH

(2009) Komla Ako et al.   Soft Matter

Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels

(2008) Xin Gu et al.   FOOD HYDROCOLLOIDS

The influence of electrostatic interaction on the structure and the shear modulus of heat-set globular protein gels

(2008) Soraya Mehalebi et al.   Soft Matter