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life sciences (82) 82
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[ sdv.aen ] life sciences [q-bio]/food and nutrition (17) 17
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[ sdv.ida ] life sciences [q-bio]/food engineering (16) 16
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domain_sdv.ida.sma (7) 7
ionization mass-spectrometry (7) 7
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Trends in Food Science & Technology, ISSN 0924-2244, 05/2014, Volume 37, Issue 1, pp. 5 - 20
Increasing the shelf-life of sensitive substances and targeting the release of nutritional/bioactive molecules are among the great challenges for the food... 
FOOD-INDUSTRY | CASEIN MICELLES | IN-VITRO | FOOD SCIENCE & TECHNOLOGY | WHEY-PROTEIN | CONTROLLED-RELEASE | ALPHA-LACTALBUMIN | PROBIOTIC CELLS | HYDROGEL MICROSPHERES | BETA-LACTOGLOBULIN | COLD GELATION | Milk proteins | Dairy industry | Milk | Proteins | Encapsulation | Strategy | Encapsulating | Foods | Trends | Devices | Life Sciences | Food and Nutrition | Food engineering
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 08/2017, Volume 206, pp. 67 - 76
Journal Article
Journal of Physical Chemistry B, ISSN 1520-6106, 04/2010, Volume 114, Issue 12, pp. 4138 - 4144
Controlled interactions and assembly of proteins with one another promise to be a Powerful approach for generating novel supramolecular architectures. In this... 
APO | COMPLEX | PK(A) VALUES | ELECTROPHORESIS | CRYSTAL-STRUCTURE | RESOLUTION | CHEMISTRY, PHYSICAL | LYSOZYME | ALPHA-LACTALBUMIN | AVIDIN | BOVINE SERUM-ALBUMIN | Microscopy, Confocal | Microspheres | Chromatography, Ion Exchange | Proteins - chemistry | Globular proteins | Research | Index Medicus | Proteins | Life Sciences | domain_sdv.ida.sma | Food engineering
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 10/2012, Volume 112, Issue 4, pp. 296 - 303
► Dry heating improves the gelling properties of whey proteins. ► Composition and gelling properties are sensitive to dry heating conditions. ► Maximal gel... 
Gelling properties | Water activity | Temperature of dry heating | Dry-heating | Whey protein powder | FOOD SCIENCE & TECHNOLOGY | EGG-WHITE PROTEINS | STATE | BETA-LACTOGLOBULIN | FUNCTIONAL-PROPERTIES | ENGINEERING, CHEMICAL | IMPROVEMENT | AGGREGATION | OVALBUMIN | Milk proteins | Analysis | Proteins | Aggregates | Heating | Gelation | pH | Whey | Drying | Life Sciences | Biochemistry, Molecular Biology
Journal Article
Advances in Polymer Science, ISSN 0065-3195, 2014, Volume 256, pp. 67 - 102
Conference Proceeding
International Dairy Journal, ISSN 0958-6946, 05/2019, Volume 92, pp. 28 - 36
The impact of nanoparticulated whey protein aggregates on the texture of fat-free set-type yoghurts was investigated. Monodisperse (MFA) and polydisperse (PFA)... 
PERCEPTION | AROMA COMPOUNDS | TEMPERATURE | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | LIGHT-SCATTERING | RHEOLOGY | CASEIN | MICROSTRUCTURAL PROPERTIES | BETA-LACTOGLOBULIN | MILK | Milk proteins | Analysis | Milk | Life Sciences | Food and Nutrition | Food engineering
Journal Article
International Journal of Biological Macromolecules, ISSN 0141-8130, 09/2017, Volume 102, pp. 192 - 199
Journal Article
Biomacromolecules, ISSN 1525-7797, 05/2011, Volume 12, Issue 5, pp. 1920 - 1926
Self-assembly in aqueous solution of two oppositely charged globular proteins, hen egg white lysozyme (LYS) and bovine calcium-depleted alpha-lactalbumin (apo... 
APO | POLYMER SCIENCE | STABILITY | BIOCHEMISTRY & MOLECULAR BIOLOGY | CALCIUM | CHEMISTRY, ORGANIC | LYSOZYME | ALPHA-LACTALBUMIN | AGGREGATION | FOOD | Water | Microscopy, Confocal | Protein Conformation | Kinetics | Proteins - chemistry | Solutions | Index Medicus | Proteins | Life Sciences | domain_sdv.ida.sma | Food engineering
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 01/2012, Volume 60, Issue 1, pp. 214 - 219
The behavior of beta-lactoglobulin (beta-Lg) during heat treatments depends on the environmental conditions. The influence of the presence or absence of a... 
aggregation | heat treatment | Maillard Reaction | β-lactoglobulin | fibrils | PROTEIN | MECHANISM | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | COMPLEXES | GLYCATION | HYDROLYSIS | beta-lactoglobulin | KINETICS | SULFATE | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | BINDING | Hot Temperature | Lactoglobulins - chemistry | Glucose - chemistry | Hydrogen-Ion Concentration | Index Medicus
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 06/2016, Volume 57, pp. 280 - 290
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 06/2015, Volume 48, pp. 238 - 247
This work reports on the impact of subtle change of protein charge on coacervation and subsequent liquid–liquid phase separation between two oppositely charged... 
Microspheres | β-Lactoglobulin isoforms | Lactoferrin | coacervates | Co-assembly | Coacervates | APO | STABILITY | FOOD SCIENCE & TECHNOLOGY | LYSOZYME | COMPLEX COACERVATION | AQUEOUS-SOLUTION | beta-Lactoglobulin isoforms | EQUILIBRIUM | ALPHA-LACTALBUMIN | CHEMISTRY, APPLIED | PROTEINS | AGGREGATION | CHARGE
Journal Article
Food Chemistry, ISSN 0308-8146, 2010, Volume 119, Issue 4, pp. 1550 - 1556
The present study aims to elucidate the binding of small hydrophobic ligands onto the molten globule state of β-lactoglobulin (BLG). The conversion of the... 
Aroma compound | Surface hydrophobicity | β-Lactoglobulin | Binding sites | Molten globule | FLAVOR COMPOUNDS | HIGH-PRESSURE | THERMAL-DENATURATION | FOOD SCIENCE & TECHNOLOGY | PROTEIN CONFORMATION | beta-Lactoglobulin | NUTRITION & DIETETICS | CIRCULAR-DICHROISM | STRUCTURAL-CHANGES | FLUORESCENT-PROBES | CHEMISTRY, APPLIED | BINDING | Life Sciences | Food engineering
Journal Article
Food Research International, ISSN 0963-9969, 05/2013, Volume 51, Issue 2, pp. 899 - 906
Journal Article