X
Search Filters
Format Format
Format Format
X
Sort by Item Count (A-Z)
Filter by Count
Journal Article (8244) 8244
Publication (510) 510
Book Chapter (50) 50
Book Review (43) 43
Dissertation (18) 18
Magazine Article (14) 14
Conference Proceeding (12) 12
Paper (2) 2
Book / eBook (1) 1
Poster (1) 1
Reference (1) 1
Web Resource (1) 1
more...
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
beta-lactoglobulin (6897) 6897
food science & technology (4202) 4202
proteins (2016) 2016
chemistry, applied (1917) 1917
index medicus (1916) 1916
animals (1713) 1713
β-lactoglobulin (1495) 1495
whey proteins (1218) 1218
milk (1176) 1176
biochemistry & molecular biology (1122) 1122
alpha-lactalbumin (1056) 1056
protein (1009) 1009
chemistry, physical (945) 945
humans (889) 889
analysis (886) 886
cattle (878) 878
stability (877) 877
milk proteins (836) 836
denaturation (786) 786
hydrogen-ion concentration (761) 761
lactoglobulins - chemistry (752) 752
aggregation (740) 740
casein (697) 697
adsorption (672) 672
bovine beta-lactoglobulin (631) 631
agriculture, multidisciplinary (630) 630
temperature (590) 590
gelation (570) 570
kinetics (562) 562
binding (553) 553
agriculture, dairy & animal science (543) 543
bovine serum-albumin (529) 529
whey (518) 518
emulsions (512) 512
nutrition & dietetics (506) 506
rheology (504) 504
functional-properties (496) 496
female (494) 494
biophysics (480) 480
peptides (471) 471
gels (456) 456
whey-protein (444) 444
hydrolysis (439) 439
whey protein (426) 426
hot temperature (422) 422
rheological properties (421) 421
milk proteins - chemistry (409) 409
fluorescence (408) 408
protein conformation (388) 388
circular dichroism (371) 371
food (358) 358
protein binding (358) 358
ph (351) 351
polymer science (351) 351
biotechnology & applied microbiology (343) 343
emulsifying properties (343) 343
in-water emulsions (339) 339
protein denaturation (339) 339
milk-proteins (338) 338
engineering, chemical (335) 335
milk - chemistry (334) 334
chemistry, multidisciplinary (333) 333
maillard reaction (331) 331
spectroscopy (331) 331
thermodynamics (326) 326
kappa-casein (319) 319
allergy (317) 317
solubility (317) 317
chemistry (303) 303
secondary structure (303) 303
chemistry, analytical (291) 291
identification (290) 290
amino acid sequence (285) 285
thermal-denaturation (285) 285
lactoglobulins - metabolism (282) 282
life sciences (278) 278
immunology (271) 271
protein folding (271) 271
mice (268) 268
α-lactalbumin (258) 258
emulsion (257) 257
food science (254) 254
ovalbumin (250) 250
protein structure, secondary (248) 248
food allergy (246) 246
models, molecular (246) 246
molecular sequence data (246) 246
behavior (245) 245
isolate (244) 244
heat-treatment (243) 243
microstructure (240) 240
lysozyme (239) 239
research (239) 239
albumin (238) 238
nanoparticles (237) 237
circular-dichroism (236) 236
biochemical research methods (233) 233
proteolysis (233) 233
polysaccharides (227) 227
digestion (225) 225
more...
Library Location Library Location
Language Language
Language Language
X
Sort by Item Count (A-Z)
Filter by Count
English (8130) 8130
French (37) 37
German (32) 32
Japanese (27) 27
Chinese (16) 16
Portuguese (14) 14
Spanish (14) 14
Polish (12) 12
Croatian (5) 5
Turkish (5) 5
Czech (3) 3
Bulgarian (2) 2
Hungarian (2) 2
Korean (2) 2
Lithuanian (1) 1
Russian (1) 1
more...
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Food Hydrocolloids, ISSN 0268-005X, 2009, Volume 23, Issue 4, pp. 1120 - 1126
The reduction of fat consumption calls for enrichment of non-fat foods and beverages with essential oil-soluble nutraceuticals, including ω-3 fatty acids.... 
ω-3 | Beta-lactoglobulin | DHA | Nanoencapsulation | Anionic polysaccharide | Nutraceuticals
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 11/2018, Volume 84, pp. 93 - 103
There appear to be interesting market opportunities for functional foods offering multiple health benefits. This provides motivation to develop the carriers... 
Pectin | Beta-lactoglobulin | Complex particle | Folic acid | Resveratrol | Retinol
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 08/2012, Volume 26, Issue 2, pp. 68 - 87
Food wastes are today considered as a cheap source of valuable components since the existent technologies allow the recovery of target compounds and their... 
CHEESE MANUFACTURE | DIETARY FIBER | FOOD SCIENCE & TECHNOLOGY | RICE BRAN | ORANGE PEEL | PROTEINS | BY-PRODUCTS | BETA-LACTOGLOBULIN | PECTIN EXTRACTION | FUNCTIONAL-PROPERTIES | ASSISTED EXTRACTION | Indexing in process | Recovering | Encapsulation | Classification | Raw materials | Foods | Wastes | Product safety | Commercialization | Recycling
Journal Article
Food Research International, ISSN 0963-9969, 05/2013, Volume 51, Issue 2, pp. 954 - 970
Journal Article
Applied Physics Letters, ISSN 0003-6951, 07/2012, Volume 101, Issue 4, p. 43703
It is of high importance to measure and map the surface charge distribution of amyloids, since electrostatic interaction between amyloidogenic proteins and... 
PHYSICS, APPLIED | PROBE FORCE MICROSCOPY | BETA-LACTOGLOBULIN FIBRILS | AGGREGATION | PEPTIDE
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2015, Volume 175, pp. 556 - 567
Journal Article
Chemistry of Materials, ISSN 0897-4756, 2012, Volume 24, Issue 5, pp. 759 - 773
Hydrogels are polymeric networks, capable of absorbing large amounts of water and biological fluids. They are insoluble due to the presence of chemical or... 
ELASTIN-LIKE POLYPEPTIDES | tissue engineering | BLOCK-COPOLYMERS | MATERIALS SCIENCE, MULTIDISCIPLINARY | CONTROLLED-RELEASE | CHEMISTRY, PHYSICAL | peptides | hydrogels | POLYMER HYDROGELS | BETA-LACTOGLOBULIN | SITU CROSS-LINKING | proteins | AMPHIPHILE NANOFIBERS | BIOMEDICAL APPLICATIONS | polymers | REVERSIBLE HYDROGELS | CO-PEG NETWORKS
Journal Article
International Dairy Journal, ISSN 0958-6946, 10/2015, Volume 49, pp. 95 - 101
A detailed kinetic study of the thermal reaction kinetics of whey protein concentrate was conducted at high protein concentrations. Whey protein solutions with... 
SHEAR | BOVINE BETA-LACTOGLOBULIN | TEMPERATURE | FOOD SCIENCE & TECHNOLOGY | PH | HEAT-INDUCED AGGREGATION | MILK
Journal Article
Current Opinion in Colloid & Interface Science, ISSN 1359-0294, 10/2014, Volume 19, Issue 5, pp. 417 - 427
Tailor-made microparticles and nanoparticles are finding increasing use in food products to alter their nutritional characteristics, flavor profile,... 
Nanoparticles | Encapsulation | Rheology | Biopolymers | Microparticles | THERMAL-STABILITY | GELATIN NANOPARTICLES | WHEY-PROTEIN | CONTROLLED-RELEASE | CHEMISTRY, PHYSICAL | BETA-LACTOGLOBULIN | LOCUST BEAN GUM | FOOD HYDROCOLLOIDS | IN-VITRO | FUNCTIONAL FOODS | ACETALATED DEXTRAN | Colloids | Solubility | Polarity | Foods | Flexibility | Assembly
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 2011, Volume 22, Issue 1, pp. 3 - 13
As the continues to improve the nutritional content of their products, challenges in prevention of rancidity have increased due to the presence of more... 
ANTIOXIDANT ACTIVITY | BY-LAYER DEPOSITION | PHASE BETA-LACTOGLOBULIN | FOOD SCIENCE & TECHNOLOGY | WHEY-PROTEIN ISOLATE | POLYUNSATURATED FATTY-ACIDS | ALPHA-TOCOPHEROL | FISH-OIL | OIL ENRICHED MAYONNAISE | METHYL LINOLEATE | IN-WATER EMULSIONS | Antioxidants | Emulsions | Free radicals | Lipids | Droplets | Oxidation | Dispersions | Foods | Rancidity
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 03/2015, Volume 42, Issue 1, pp. 44 - 63
The recovery of functional compounds from underutilized bioresources is today accomplished in five distinct stages, whereas ultrafiltration has been utilized... 
EMERGING TECHNOLOGIES | RECOVERY | BIOACTIVE COMPOUNDS | FRACTIONATION | OLIVE MILL WASTEWATERS | DIETARY FIBER | MEMBRANE | FOOD SCIENCE & TECHNOLOGY | WHEY-PROTEIN | BETA-LACTOGLOBULIN | BY-PRODUCTS | Anthocyanin | Proteins
Journal Article
11/2017, Volume 7, Issue 8, pp. 5949 - 5954
Near-infrared (NIR) quantum dots (QDs) have been treated as a promising candidate of imaging agents for NIR fluorescence-guided surgery. Herein, one-pot... 
Journal Article
Polymer Chemistry, ISSN 1759-9954, 2018, Volume 9, Issue 19, pp. 2617 - 2624
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2015, Volume 43, pp. 540 - 546
Journal Article