The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions
R Mezzenga, P Fischer - Reports on Progress in Physics, 2013 - iopscience.iop.org
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 …
Controlled food protein aggregation for new functionality
T Nicolai, D Durand - Current Opinion in Colloid & Interface Science, 2013 - Elsevier
Globular proteins are an important component of many food products. Heat-induced
aggregation of globular proteins gives them new properties that can be useful in food …
aggregation of globular proteins gives them new properties that can be useful in food …
Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions
In recent years, there have been increasing interests in develo** food-grade Pickering
stabilizers, due to their potential applications in formulations of novel functional foods. The …
stabilizers, due to their potential applications in formulations of novel functional foods. The …
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
T Nicolai, M Britten, C Schmitt - Food Hydrocolloids, 2011 - Elsevier
The literature is reviewed on the formation and the structure of β-lactoglobulin and whey
protein isolate (WPI) aggregates in aqueous solution induced by heating. The focus is on the …
protein isolate (WPI) aggregates in aqueous solution induced by heating. The focus is on the …
Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels
The effect of ionic strength on the heat-induced gelation of quinoa protein isolates (QPI) at
pH 7 was investigated. The gelation behaviour and gel strength were characterised by …
pH 7 was investigated. The gelation behaviour and gel strength were characterised by …
Gel performance of surimi induced by various thermal technologies: A review
Heating is a vital step in the gelation of surimi. Conventional water bath heating (WB) has
the advantages of easy operation and low equipment requirements. However, the slow heat …
the advantages of easy operation and low equipment requirements. However, the slow heat …
Rational design of amyloid‐like fibrillary structures for tailoring food protein techno‐functionality and their potential health implications
KJA Jansens, I Rombouts, C Grootaert… - … Reviews in Food …, 2019 - Wiley Online Library
To control and enhance protein functionality is a major challenge for food scientists. In this
context, research on food protein fibril formation, especially amyloid fibril formation, holds …
context, research on food protein fibril formation, especially amyloid fibril formation, holds …
Structure of heat-induced β-lactoglobulin aggregates and their complexes with sodium-dodecyl sulfate
JM Jung, G Savin, M Pouzot, C Schmitt… - …, 2008 - ACS Publications
We report on the conformation of heat-induced bovine β-lactoglobulin (βlg) aggregates
prepared at different pH conditions, and their complexes with model anionic surfactants such …
prepared at different pH conditions, and their complexes with model anionic surfactants such …
Separation technologies for whey protein fractionation
Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of
proteins that need to be isolated and purified to fully exploit their nutritional and functional …
proteins that need to be isolated and purified to fully exploit their nutritional and functional …
Heat-induced denaturation, aggregation and gelation of whey proteins
Whey proteins, a group of acid-soluble proteins, represent approximately 20% of the total
protein in bovine milk. The two main proteins, β-lactoglobulin (18.3 kDa) and α-lactalbumin …
protein in bovine milk. The two main proteins, β-lactoglobulin (18.3 kDa) and α-lactalbumin …