Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins
Authors:
- Miguel Angel de la FuenteMFMiguel Angel de la Fuente
- Harjinder SinghHSHarjinder Singh
- Yacine HemarYHYacine Hemar
- 1 August 2002
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 13 (8) , 262-274
Abstract
No abstract availableKeywords
This publication has 52 references indexed in Scilit:
- Characterization and Isolation of Intermediates in β-Lactoglobulin Heat Aggregation at High pHBiophysical Journal, 2000
- Static and Dynamic Scattering of β-Lactoglobulin Aggregates Formed after Heat-Induced Denaturation at pH 2Macromolecules, 1999
- Nutritional and Functional Characteristics of Whey Proteins in Food ProductsJournal of Dairy Science, 1998
- Detection of Intermediate Oligomers, Important for the Formation of Heat Aggregates of β-LactoglobulinInternational Dairy Journal, 1998
- Interactions between α-Lactalbumin and β-Lactoglobulin in the Early Stages of Heat DenaturationJournal of Agricultural and Food Chemistry, 1997
- Bovine β-lactoglobulin at 1.8 Å resolution — still an enigmatic lipocalinStructure, 1997
- A Comparison of the Structure of β-Lactoglobulin Aggregates Formed at pH7 and pH2International Journal of Polymer Analysis and Characterization, 1996
- Factors affecting molecular characteristics of whey protein gelationInternational Dairy Journal, 1995
- Reversible and irreversible modifications ofβ-lactoglobulin upon exposure to heatThe Protein Journal, 1994
- Influence of other whey proteins on the heat-induced aggregation of α-lactalbuminInternational Dairy Journal, 1993