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Journal of Nutrition, ISSN 0022-3166, 12/2017, Volume 147, Issue 12, pp. 2262 - 2271
Journal Article
Advances in Colloid and Interface Science, ISSN 0001-8686, 01/2017, Volume 239, pp. 127 - 135
Protein and polysaccharide mixed systems have been actively studied for at least 50 years as they can be assembled into functional particles or gels. This... 
Functional properties | Gelation water holding properties | Mixed electrostatic gel | Polysaccharide | Protein | VISCOELASTIC PROPERTIES | GELS | BLOOD-PLASMA | WHEY-PROTEIN | CHEMISTRY, PHYSICAL | GLOBULAR PROTEIN | COMPLEX COACERVATION | GELATION | BETA-LACTOGLOBULIN | PHASE-SEPARATION | BOVINE SERUM-ALBUMIN | Polysaccharides | Analysis | Natural foods | Functional foods
Journal Article
Food Research International, ISSN 0963-9969, 02/2019, Volume 116, pp. 103 - 113
Although whey proteins have high biological value, their application to UHT processed high protein neutral beverages is limited due to their low heat... 
High protein beverages | Fouling | Ultra high temperature | Whey proteins | Caseins | PHYSICAL-PROPERTIES | DISPERSIONS | RECONSTITUTED SKIM MILK | FOOD SCIENCE & TECHNOLOGY | INDUCED AGGREGATION | MICELLES | BETA-LACTOGLOBULIN | PH-DEPENDENT DISSOCIATION | ASTRINGENCY | STERILIZATION | BOVINE CASEIN | Protein C | Casein | Beverages | Milk
Journal Article
Food Research International, ISSN 0963-9969, 10/2016, Volume 88, Issue Pt A, pp. 42 - 51
Whey protein hydrolysate (WPH) ingredients are commonly used in the manufacture of partially-hydrolysed infant formulae. The heat stability of these... 
Heat stability | Emulsion | Conjugation | Whey protein | Infant formula | CLSM | MAILLARD REACTION | FOOD PROTEINS | FOOD SCIENCE & TECHNOLOGY | FENUGREEK GUM | ISOLATE | MILK-PROTEINS | OIL | FUNCTIONALITY | EMULSIFYING PROPERTIES | HEAT-INDUCED AGGREGATION | IN-WATER EMULSIONS | Milk proteins | Protein hydrolysates | Dextrins
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 07/2018, Volume 80, pp. 245 - 253
Recently, there is a strong interest in the incorporation of pea protein as a preferred alternative animal protein into protein fortified beverage because of... 
Soluble complexes | Pea protein isolate | Pectin | Phase diagram | Solubility | RHEOLOGICAL PROPERTIES | MOLECULAR-WEIGHT | FOOD SCIENCE & TECHNOLOGY | PISUM-SATIVUM L | HEAT-TREATMENT | ELECTROSTATIC COMPLEXES | WHEY PROTEINS | MIXTURES | PHASE-BEHAVIOR | ASSOCIATIVE INTERACTIONS | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | Proteins | Gluten-free diet | Peas | Beverages | Denaturation
Journal Article
Journal Article
Journal of Nutrition, ISSN 0022-3166, 12/2016, Volume 146, Issue 12, pp. 2468 - 2475
Journal Article
Journal Article
Journal of Physical Chemistry B, ISSN 1520-6106, 06/2015, Volume 119, Issue 23, pp. 7077 - 7086
Water distribution and miscibility of carbohydrate and protein components in biological materials and their structural,, contributions in concentrated solids... 
CHEMISTRY, PHYSICAL | DENATURATION | MOLECULAR-DYNAMICS | ICE FORMATION | AGGREGATION | WATER | Whey Proteins - chemistry | Temperature | Animals | Cattle | Glucose - chemistry | Water - chemistry | Calorimetry, Differential Scanning | Glass - chemistry | Phase Transition | Fructose - chemistry
Journal Article