The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions
The aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …
Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges
R Li, Y Guo, A Dong, X Yang - Food Hydrocolloids, 2023 - Elsevier
Protein-based emulsion gels (PEGs) can provide a stable network structure and improve the
physical and chemical stability and texture of substances. PEGs have adjustable …
physical and chemical stability and texture of substances. PEGs have adjustable …
Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics …
Y Lu, R Zhao, C Wang, X Zhang, C Wang - Food Hydrocolloids, 2022 - Elsevier
Binding of rosmarinic acid (RA) with three whey proteins, β-lactoglobulin (β-LG), α-
lactalbumin (α-LA) and bovine serum album (BSA) was deciphered in the present study …
lactalbumin (α-LA) and bovine serum album (BSA) was deciphered in the present study …
High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: Effect of pH and polymer concentration
In recent years, there has been significant progress in edible emulsion technology
especially with respect to creating and stabilizing surfactant-free emulsion systems for food …
especially with respect to creating and stabilizing surfactant-free emulsion systems for food …
Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment
The effects of bulk protein concentration, C p,(0.01, 0.1, 1 wt%), pH (3, 4.7 and 7) and heat
treatment (unheated or 95° C for 30 min) on whey protein isolate (WPI) stabilized interfaces …
treatment (unheated or 95° C for 30 min) on whey protein isolate (WPI) stabilized interfaces …
Heat-induced denaturation and bioactivity changes of whey proteins
L Zhang, R Zhou, J Zhang, P Zhou - International Dairy Journal, 2021 - Elsevier
As the second most abundant protein in milk, whey contains many bioactive proteins, which
play important role in the health benefits and defence system of consumers. Whey proteins …
play important role in the health benefits and defence system of consumers. Whey proteins …
β-Lactoglobulin nanofibrils: The long and the short of it
The bovine whey protein β-lactoglobulin will self-assemble into amyloid-like nanofibrils
when heated at pH≤ 3 and temperatures≥ 75° C. These fibrils have diameters< 10 nm and …
when heated at pH≤ 3 and temperatures≥ 75° C. These fibrils have diameters< 10 nm and …
Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties
Ligand-binding properties of β-lactoglobulin (β-lg) are well documented, but the subsequent
biological functions are still unclear. Focusing on fatty acids/β-lg complexes, the structure …
biological functions are still unclear. Focusing on fatty acids/β-lg complexes, the structure …
Stabilization of whey protein isolate-based emulsions via complexation with xanthan gum under acidic conditions
S Matsuyama, M Kazuhiro, M Nakauma, T Funami… - Food …, 2021 - Elsevier
This study was aimed at characterizing the physicochemical properties of whey protein
isolate (WPI)-xanthan gum (XG) complexes and the oil-in-water (O/W) type emulsions …
isolate (WPI)-xanthan gum (XG) complexes and the oil-in-water (O/W) type emulsions …
Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies
The objective of this work was to study molecular binding between β-carotene (β-C) and
whey protein isolate (WPI) as a function of pH (4–9), temperature (15, 25, and 35° C), and …
whey protein isolate (WPI) as a function of pH (4–9), temperature (15, 25, and 35° C), and …