Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

Properties of partially denatured whey protein products: Formation and characterisation of structure

(2016) Zhuo Zhang et al.   FOOD HYDROCOLLOIDS

Properties of partially denatured whey protein products 2: Solution flow properties

(2016) Zhuo Zhang et al.   FOOD HYDROCOLLOIDS

Use of Whey Protein Soluble Aggregates for Thermal Stability-A Hypothesis Paper

(2013) Kelsey N. Ryan et al.   JOURNAL OF FOOD SCIENCE

Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins

(2012) A Medrano et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

(2011) Alison Matalanis et al.   FOOD HYDROCOLLOIDS

Formation and potential uses of milk proteins as nano delivery vehicles for nutraceuticals: A review

(2011) MOHAMED H ABD EL-SALAM et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Functional Biopolymer Particles: Design, Fabrication, and Applications

(2010) Owen Griffith Jones et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Foaming properties of milk: A review of the influence of composition and processing

(2010) THOM HUPPERTZ   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Biopolymer Nanoparticles from Heat-Treated Electrostatic Protein-Polysaccharide Complexes: Factors Affecting Particle Characteristics

(2010) Owen Griffith Jones et al.   JOURNAL OF FOOD SCIENCE

Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles

(2009) Owen Jones et al.   FOOD HYDROCOLLOIDS

Comparison of protein–polysaccharide nanoparticle fabrication methods: Impact of biopolymer complexation before or after particle formation

(2009) Owen G. Jones et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of protein aggregates on foaming properties of β-lactoglobulin

(2008) Bénédicte Rullier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes

(2008) Owen G. Jones et al.   FOOD HYDROCOLLOIDS

The influence of temperature on the foaming of milk

(2008) Sapna Kamath et al.   INTERNATIONAL DAIRY JOURNAL

Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk

(2007) K. Borcherding et al.   INTERNATIONAL DAIRY JOURNAL