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Food Hydrocolloids, ISSN 0268-005X, 11/2018, Volume 84, pp. 38 - 46
Whey protein microparticles are of great potential in diverse applications such as fat replacement, emulsification, cargo delivery and formulation of... 
Whey protein microparticles | Crosslinking | Calcium carbonate template | β-lactoflobulin | MICROSPHERES | STABILITY | FOOD SCIENCE & TECHNOLOGY | WHEY-PROTEIN | CROSS-LINKING | MODEL | beta-lactoflobulin | FLUORESCENCE | ALPHA-LACTALBUMIN | CHEMISTRY, APPLIED | MICROGELS | MICROSTRUCTURE | Life Sciences | Food and Nutrition | Food engineering
Journal Article
Colloids and Surfaces B: Biointerfaces, ISSN 0927-7765, 10/2019, Volume 182, pp. 110363 - 110363
The surface of milk fat globules consists of a biological membrane rich in polar lipids and glycoproteins. However, high shear stress applied upon... 
Casein micelle | Adhesion force | Atomic force microscopy | Emulsion | Lipid droplet | Interfacial properties | Index Medicus | Life Sciences | Food and Nutrition | Food engineering
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 02/2017, Volume 195, pp. 206 - 216
This study aimed to investigate the effect of lactose on the ageing-induced structural changes through a varying lactose content in whey protein powders. In... 
WPI | Lactose | Storage | WPC | Whey proteins | ANTIOXIDANT ACTIVITY | THERMAL-STABILITY | MAILLARD REACTION | REACTION-PRODUCTS | FOOD SCIENCE & TECHNOLOGY | INFRARED-SPECTROSCOPY | DAIRY POWDERS | BETA-LACTOGLOBULIN | MILK POWDER | ENGINEERING, CHEMICAL | AGGREGATION PROPERTIES | ALPHA-LACTALBUMIN | Milk proteins | Life Sciences | Food and Nutrition | Food engineering
Journal Article
Journal of Colloid And Interface Science, ISSN 0021-9797, 04/2019, Volume 542, pp. 222 - 232
The effective contribution of interfacial properties to the rheology of foams is a source of many open questions. Film dynamics during topological T1 changes... 
Interfacial rheology | Topological rearrangement | Disproportionation | Foam rheology | Whey protein | Powder dry-heating | DRAINAGE | STABILIZATION | WHEY-PROTEIN | CHEMISTRY, PHYSICAL | BETA-LACTOGLOBULIN | YIELD-STRESS | SURFACE | ALPHA-LACTALBUMIN | WATER-INTERFACE | EMULSIONS | Lactose | Powders | Milk proteins | Surface active agents | Analysis | Soft Condensed Matter | Condensed Matter | Physics
Journal Article
Physical Chemistry Chemical Physics, ISSN 1463-9076, 2016, Volume 18, Issue 41, pp. 28458 - 28465
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 02/2019, Volume 242, pp. 153 - 162
In the present work, we investigated the effects of powder dry-heating parameters on whey protein foams stability, especially against drainage. To this aim,... 
Lactose | Foam stability | Water activity | Dry-heating | Whey protein powder | GELLING PROPERTIES | STABILIZATION | FOOD SCIENCE & TECHNOLOGY | FUNCTIONAL-PROPERTIES | ENGINEERING, CHEMICAL | EVOLUTION | PRODUCTS | WATER-CONTENT | AQUEOUS FOAMS | AGGREGATION | MILK | Milk proteins | Analysis | Soft Condensed Matter | Condensed Matter | Physics
Journal Article
Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, 06/2015, Volume 475, Issue 1, pp. 44 - 54
Journal Article
International Dairy Journal, ISSN 0958-6946, 2011, Volume 21, Issue 9, pp. 670 - 678
Heat treatment of milk at 85–95 °C has long been reported to increase the pH of gelation and firmness of acid milk gels; hence its wide application in yoghurt... 
RHEOLOGICAL PROPERTIES | GELS | KINETICS | FOOD SCIENCE & TECHNOLOGY | INDUCED AGGREGATION | FLOW PROPERTIES | LIGHT-SCATTERING | PART 1 | YOGURT | BETA-LACTOGLOBULIN-A
Journal Article
International Dairy Journal, ISSN 0958-6946, 2011, Volume 21, Issue 9, pp. 670 - 678
Heat treatment of milk at 85–95 °C has long been reported to increase the pH of gelation and firmness of acid milk gels; hence its wide application in yoghurt... 
Life Sciences | Agricultural sciences
Journal Article
Langmuir, ISSN 0743-7463, 07/2009, Volume 25, Issue 14, pp. 8170 - 8180
The dragline fiber of spiders is composed of two proteins, the major ampullate spidroins I and II (MaSpI and MaSpII). To better understand the assembly... 
MECHANISM | MATERIALS SCIENCE, MULTIDISCIPLINARY | CHEMISTRY, PHYSICAL | ELECTRON-MICROSCOPY | ACID SIDE-CHAINS | IR SPECTROSCOPY | CHEMISTRY, MULTIDISCIPLINARY | ARGIOPE-AURANTIA | FIBROIN | DRAGLINE SILK | BETA-SHEET |