Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 575

The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

Nicolai, Taco, Britten, Michel, Schmitt, Christophe·2011·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2011.02.006
Open this paper in CoChat — free account

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1016/j.foodhyd.2011.02.006

Cites

2 of 2 references verified0 citation errors · 0 not checkable

Statistics

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

Research works printed but not linked: 222

  1. Adamcik, 2010, Understanding amyloid aggregation by statistical analysis of atomic force microscopy images, Nature Nanotechnology, 5, 423, 10.1038/nnano.2010.59 · DOI · Paper page
  2. Akkermans, 2008, Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2, Biomacromolecules, 9, 1474, 10.1021/bm7014224 · DOI · Paper page
  3. Ako, 2009, Quantitative analysis of confocal laser scanning microscopy images of heat-set globular protein gels, Food Hydrocolloids, 23, 1111, 10.1016/j.foodhyd.2008.09.003 · DOI
  4. Ako, 2010, Salt-induced gelation of globular protein aggregates: structure and kinetics, Biomacromolecules, 11, 864, 10.1021/bm9011437 · DOI
  5. Ako, 2009, Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH, Soft Matter, 5, 4033, 10.1039/b906860k · DOI
  6. Albert, 2002, Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product, Food Research International, 35, 445, 10.1016/S0963-9969(01)00139-9 · DOI
  7. Alting, 2003, Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels, Food Hydrocolloids, 17, 469, 10.1016/S0268-005X(03)00023-7 · DOI
  8. Alting, 2000, Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate, Journal of Agricultural and Food Chemistry, 48, 5001, 10.1021/jf000474h · DOI · Paper page
  9. Alting, 2003, Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration, Journal of Agricultural and Food Chemistry, 51, 3150, 10.1021/jf0209342 · DOI
  10. Alting, 2002, Physical and chemical interactions in cold gelation of food proteins, Journal of Agricultural and Food Chemistry, 50, 4682, 10.1021/jf011657m · DOI
  11. Alting, 2004, Control of texture of cold-set gels through programmed bacterial acidification, International Dairy Journal, 14, 323, 10.1016/j.idairyj.2003.09.008 · DOI
  12. Alting, 2004, Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties, Journal of Agricultural and Food Chemistry, 52, 623, 10.1021/jf034753r · DOI
  13. Anker, 1998, Mechanical properties, water vapor permeability, and moisture contents of β-lactoglobulin and whey protein films using multivariate analysis, Journal of Agricultural and Food Chemistry, 46, 1820, 10.1021/jf9708711 · DOI
  14. Anker, 2000, Relationship between the microstructure and the mechanical and barrier properties of whey protein films, Journal of Agricultural and Food Chemistry, 48, 3806, 10.1021/jf000040m · DOI
  15. Apenten, 2000, Thermodynamic parameters for beta-lactoglobulin dissociation over a broad temperature range at pH 2.6 and 7.0, Thermochimica Acta, 359, 181, 10.1016/S0040-6031(00)00523-2 · DOI
  16. Arnaudov, 2006, Strong impact of ionic strength on the kinetics of fibrilar aggregation of bovine β-lactoglobulin, Biomacromolecules, 7, 3490, 10.1021/bm060584i · DOI
  17. Arnaudov, 2003, Multiple steps during the formation of β-lactoglobulin fibrils, Biomacromolecules, 4, 1614, 10.1021/bm034096b · DOI
  18. Aymard, 1996, The effect of temperature and ionic strength on the dimerisation of β-lactoglobulin, International Journal of Biological Macromolecules, 19, 213, 10.1016/0141-8130(96)01130-0 · DOI
  19. Aymard, 1996, Experimental evidence for a two-step process in the aggregation of β-lactoglobulin at pH7, Journal de Chimie Physique, 93, 987, 10.1051/jcp/1996930987 · DOI
  20. Aymard, 1999, Static and dynamic scattering of β-lactoglobulin aggregates formed after heat-induced denaturation at pH2, Macromolecules, 35, 2542, 10.1021/ma981689j · DOI
  21. Baier, 2005, Influence of cosolvent systems on the gelation mechanism of globular protein: thermodynamic, kinetic, and structural aspects of globular protein gelation, Comprehensive Reviews in Food Science and Food Safety, 4, 43, 10.1111/j.1541-4337.2005.tb00072.x · DOI
  22. Bals, 2003, Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus, International Dairy Journal, 13, 903, 10.1016/S0958-6946(03)00111-0 · DOI
  23. Barbut, 1995, Cold gelation of whey proteins, Scandinavian Dairy Information, 9, 20
  24. Barbut, 1995, Effects of calcium level on the structure of pre-heated whey protein isolate gels, LWT - Food Science and Technology, 28, 598, 10.1016/0023-6438(95)90007-1 · DOI
  25. Barbut, 1997, Relationships between optical and textural properties of cold-set whey protein gels, LWT - Food Science and Technology, 30, 590, 10.1006/fstl.1996.0234 · DOI
  26. Barbut, 1997, Effect of reheating on sodium-induced cold gelation of whey proteins, Food Research International, 30, 153, 10.1016/S0963-9969(97)00027-6 · DOI
  27. Barbut, 1993, Ca 2+ induced gelation of pre-heated whey protein isolate, Journal of Food Science, 58, 867, 10.1111/j.1365-2621.1993.tb09379.x · DOI · Paper page
  28. Bauer, 1998, Detection of intermediate oligomers, important for the formation of heat aggregates of β-lactoglobulin, International Dairy Journal, 8, 105, 10.1016/S0958-6946(98)00027-2 · DOI
  29. Baussay, 2004, Influence of the ionic strength on the heat-induced aggregation of the globular protein β-lactoglobulin at pH7, International Journal of Biological Macromolecules, 34, 21, 10.1016/j.ijbiomac.2003.11.003 · DOI
  30. Beaulieu, 2002, Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: application for the protection of retinol, Biomacromolecules, 3, 239, 10.1021/bm010082z · DOI
  31. Bernard, 2011, Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters, Food Hydrocolloids, 25, 758, 10.1016/j.foodhyd.2010.08.011 · DOI
  32. Bodnár, 2007, Structural effects on the permeability of whey protein films in an aqueous environment, Food Hydrocolloids, 21, 889, 10.1016/j.foodhyd.2006.11.017 · DOI
  33. Bolder, 2006, Fibril assemblies in aqueous whey protein mixtures, Journal of Agricultural and Food Chemistry, 54, 4229, 10.1021/jf060606s · DOI
  34. Bolder, 2007, Effect of stirring and seeding on whey protein fibril formation, Journal of Agricultural and Food Chemistry, 55, 5661, 10.1021/jf063351r · DOI
  35. Bolder, 2007, Heat-induced whey protein isolate fibrils: conversion, hydrolysis, and disulphide bond formation, International Dairy Journal, 17, 846, 10.1016/j.idairyj.2006.10.002 · DOI
  36. Boutin, 2007, Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions, International Dairy Journal, 17, 696, 10.1016/j.idairyj.2006.08.009 · DOI
  37. Britten, 2001, Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization, Food Hydrocolloids, 15, 609, 10.1016/S0268-005X(01)00049-2 · DOI
  38. Bromley, 2006, Mechanisms of structure formation in particulate gels of beta-lactoglobulin formed near the isoelectric point, European Physical Journal E, 21, 145, 10.1140/epje/i2006-10055-7 · DOI
  39. Bryant, 2000, Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein, Journal of Food Science, 65, 802, 10.1111/j.1365-2621.2000.tb13590.x · DOI · Paper page
  40. Bryant, 2000, Influence of sucrose on NaCl-induced gelation of heat denatured whey protein solutions, Food Research International, 33, 649, 10.1016/S0963-9969(00)00109-5 · DOI
  41. Cagri, 2004, Antimicrobial edible films and coatings, Journal of Food Protection, 67, 833, 10.4315/0362-028X-67.4.833 · DOI · Paper page
  42. Cairoli, 1994, Reversible and irreversible modifications of β-lactoglobulin upon exposure to heat, Journal of Protein Chemistry, 13, 347, 10.1007/BF01901568 · DOI
  43. Calvo, 1993, Influence of other whey proteins on the heat-induced aggregation of α-lactalbumin, International Dairy Journal, 3, 719, 10.1016/0958-6946(93)90085-E · DOI
  44. Caner, 2005, The effect of edible eggshell coatings on egg quality and consumer perception, Journal of the Science of Food and Agriculture, 85, 1897, 10.1002/jsfa.2185 · DOI
  45. Caner, 2005, Whey protein isolate coating and concentration effects on egg shelf life, Journal of the Science of Food and Agriculture, 85, 2143, 10.1002/jsfa.2225 · DOI
  46. Carrotta, 2003, Small-angle X-ray scattering studies of metastable intermediates of – lactoglobulin isolated after heat-induced aggregation, Biopolymers, 70, 377, 10.1002/bip.10497 · DOI
  47. Carrotta, 2001, Conformational characterization of oligomeric intermediates and aggregates in beta-lactoglobulin heat aggregation, Protein Science, 10, 1312, 10.1110/ps.42501 · DOI
  48. Cavallieri, 2007, Whey protein interactions in acidic cold-set gels at different pH values, Dairy Science and Technology, 87, 535, 10.1051/lait:2007032 · DOI
  49. Cavallieri, 2008, The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins, Food Hydrocolloids, 22, 439, 10.1016/j.foodhyd.2007.01.001 · DOI
  50. Chai, 2010, Effects of the free and pre-encapsulated calcium ions on the physical properties of whey protein edible film, International Journal of Food Science and Technology, 45, 1532, 10.1111/j.1365-2621.2010.02303.x · DOI
  51. Chen, 2006, Food protein-based materials as nutraceutical delivery systems, Trends in Food Science and Technology, 17, 272, 10.1016/j.tifs.2005.12.011 · DOI · Paper page
  52. Coupland, 2000, Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films, Journal of Food Engineering, 43, 25, 10.1016/S0260-8774(99)00129-6 · DOI
  53. Croguennec, 2003, Stable monomeric intermediate with exposed Cys-119 is formed during heat denaturation of β-lactoglobulin, Biochemical Biophysical Research Communications, 301, 465, 10.1016/S0006-291X(02)02997-2 · DOI
  54. Croguennec, 2004, Spectroscopic characterization of heat-induced nonnative beta-lactoglobulin monomers, Protein Science, 13, 1340, 10.1110/ps.03513204 · DOI
  55. Croguennec, 2004, Heat-induced denaturation/aggregation of β-lactoglobulin A and B: kinetics of the first intermediates formed, International Dairy Journal, 14, 399, 10.1016/j.idairyj.2003.09.005 · DOI
  56. Dalgleish, 1997, Interaction between α-lactalbumin and β-lactoglobulin in the early stage s of heat denaturation, Journal of Agricultural and Food Chemistry, 45, 3459, 10.1021/jf970113a · DOI
  57. Dannenberg, 1988, Reaction kinetics on the denaturation of whey proteins in milk, Journal of Food Science, 53, 258, 10.1111/j.1365-2621.1988.tb10223.x · DOI
  58. Davis, 2004, Foaming and interfacial properties of polymerized whey protein isolate, Journal of Food Science, 69, C404, 10.1111/j.1365-2621.2004.tb10706.x · DOI
  59. Dissanayake, 2009, Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing, Journal of Dairy Science, 92, 1387, 10.3168/jds.2008-1791 · DOI · Paper page
  60. Doherty, 2010, Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of lactobacillus rhamnosus GG, Journal of Microbiological Methods, 80, 231, 10.1016/j.mimet.2009.12.009 · DOI
  61. Doi, 1993, Gels and gelling of globular proteins, Trends in Food Science and Technology, 4, 1, 10.1016/S0924-2244(05)80003-2 · DOI
  62. Domike, 2007, Thermal dependence of thermally induced protein spherulite formation and growth: kinetics of beta-lactoglobulin and insulin, Biomacromolecules, 8, 3930, 10.1021/bm7009224 · DOI
  63. Donato, 2011, Mixtures of whey protein microgels and soluble aggregates as building blocks to control rheology and structure of acid induced cold-set gels, Food Hydrocolloids, 25, 734, 10.1016/j.foodhyd.2010.08.020 · DOI
  64. Donato, 2009, Mechanism of formation of stable heat-induced β-lactoglobulin microgels, International Dairy Journal, 19, 295, 10.1016/j.idairyj.2008.11.005 · DOI
  65. Durand, 2002, Aggregation, gelation and phase separation of heat denatured globular proteins, Physica A: Statistical Mechanics and Its Applications, 304, 253, 10.1016/S0378-4371(01)00514-3 · DOI
  66. Eissa, 2005, Acid-induced gelation of enzymatically modified, preheated whey proteins, Journal of Agricultural and Food Chemistry, 53, 5010, 10.1021/jf047957w · DOI
  67. Fang, 2002, Tensile and barrier properties of edible films made from whey proteins, Journal of Food Science, 67, 188, 10.1111/j.1365-2621.2002.tb11381.x · DOI
  68. Floris, 2008, Dynamic rearrangement of disulfide bridges influences solubility of whey protein coatings, International Dairy Journal, 18, 566, 10.1016/j.idairyj.2007.10.013 · DOI
  69. Galani, 1999, Heat-induced denaturation and aggregation of beta-lactoglobulin: kinetics of formation of hydrophobic and disulphide-linked aggregates, International Journal of Food Science and Technology, 34, 467, 10.1046/j.1365-2621.1999.00314.x · DOI
  70. Gezimati, 1997, Heat-induced interactions and gelation of mixtures of beta-lactoglobulin and α-lactalbumin, Journal of Agricultural and Food Chemistry, 45, 1130, 10.1021/jf960564f · DOI
  71. Giroux, 2010, Preparation of nanoparticles from denatured whey protein by pH-cycling treatment, Food Hydrocolloids, 24, 341, 10.1016/j.foodhyd.2009.10.013 · DOI
  72. Glibowski, 2006, Effect of two-stage heating on Na+-induced gelation of whey protein isolate, Milchwissenschaft, 61, 252
  73. Gosal, 2004, Fibrillar β-lactoglobulin gels: part 1. Fibril formation and structure, Biomacromolecules, 5, 2408, 10.1021/bm049659d · DOI
  74. Guckian, 2006, Properties of and mechanisms of protein interactions in films formed from different proportions of heated and unheated whey protein solutions, European Food Research and Technology, 223, 91, 10.1007/s00217-005-0140-9 · DOI
  75. Guérin, 2003, Protection of bifidobacteria encapsulated in polysaccharide-protein gel beads against gastric juice and bile, Journal of Food Protection, 66, 2076, 10.4315/0362-028X-66.11.2076 · DOI
  76. Gunasekaran, 2007, Use of whey proteins for encapsulation and controlled delivery applications, Journal of Food Engineering, 83, 31, 10.1016/j.jfoodeng.2006.11.001 · DOI · Paper page
  77. Gunasekaran, 2006, Whey protein concentrate hydrogels as bioactive carriers, Journal of Applied Polymer Science, 99, 2470, 10.1002/app.22838 · DOI
  78. Han, 2008, Coating of peanuts with edible whey protein film containing α-tocopherol and ascorbyl palmitate, Journal of Food Science, 73, E349, 10.1111/j.1750-3841.2008.00910.x · DOI
  79. Han, 2007, Physical properties of whey protein coating solutions and films containing antioxidants, Journal of Food Science, 72, E308, 10.1111/j.1750-3841.2007.00358.x · DOI
  80. Havea, 2001, Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovine serum albumin in a whey protein concentrate environment, Journal of Dairy Research, 68, 483, 10.1017/S0022029901004964 · DOI
  81. Hébrard, 2006, Use of whey protein beads as a new carrier system for recombinant yeasts in human digestive tract, Journal of Biotechnology, 127, 151, 10.1016/j.jbiotec.2006.06.012 · DOI
  82. Hébrard, 2010, Coated whey protein/alginate microparticles as oral controlled delivery systems for probiotic yeast, Journal of Microencapsulation, 27, 292, 10.3109/02652040903134529 · DOI
  83. Heelan, 1998, Preparation and evaluation of microspheres prepared from whey protein isolate, Journal of Microencapsulation, 15, 93, 10.3109/02652049809006839 · DOI
  84. Hegg, 1980, Thermal stability of β-lactoglobulin as a function of pH and the relative concentration of sodium dodecylsulphate, Acta Agriculture Scandinavica, 30, 10.1080/00015128009435287 · DOI
  85. Hernandez-Izquierdo, 2008, Thermoplastic processing of proteins for film formation - a review, Journal of Food Science, 73, R30, 10.1111/j.1750-3841.2007.00636.x · DOI · Paper page
  86. Hines, 1993, Interactions of α-lactalbumin and bovine serum albumin with β-lactoglobulin in thermally induced gelation, Journal of Agricultural and Food Chemistry, 41, 341, 10.1021/jf00027a001 · DOI
  87. Hoffmann, 1997, Heat-induced agregation of β-lactoglobulin: role of free thiol group and disulfide bonds, Journal of Agricultural and Food Chemistry, 45, 2942, 10.1021/jf960789q · DOI
  88. Hoffmann, 1999, Heat-induced aggregation of β-lactoglobulin as a fonction of pH, Journal of Agricultural and Food Chemistry, 47, 1898, 10.1021/jf980886e · DOI
  89. Hong, 2002, Changed protein structures of bovine β-lactoglobulin B and α-lactalbumin as a consequence of heat treatment, International Dairy Journal, 12, 345, 10.1016/S0958-6946(02)00030-4 · DOI
  90. Hongsprabhas, 1996, Ca2+-induced gelation of whey protein isolate: effects of pre-heating, Food Research International, 29, 135, 10.1016/0963-9969(96)00011-7 · DOI
  91. Hongsprabhas, 1997, Protein and salt effects on Ca2+-induced cold gelation of whey protein isolate, Journal of Food Science, 62, 382, 10.1111/j.1365-2621.1997.tb04006.x · DOI
  92. Hongsprabhas, 1997, Structure-forming processes in Ca2+-induced whey protein isolate cold gelation, International Dairy Journal, 7, 827, 10.1016/S0958-6946(98)00011-9 · DOI
  93. Hongsprabhas, 1998, Calcium-induced cold gelation of whey protein isolate: effect of two-stage gelation, Food Research International, 30, 523, 10.1016/S0963-9969(98)00010-6 · DOI
  94. Hongsprabhas, 1999, Effect of pre-heated whey protein level and salt on texture development of poultry meat batters, Food Research International, 32, 145, 10.1016/S0963-9969(99)00065-4 · DOI
  95. Hongsprabhas, 1999, Use of cold-set whey protein gelation to improve poultry meat batters, Poultry Science, 78, 1074, 10.1093/ps/78.7.1074 · DOI
  96. Iametti, 1995, Modifications of higher order structures upon heating of β-lactoglobulin: dependence on the protein concentration, Journal of Agricultural and Food Chemistry, 43, 53, 10.1021/jf00049a011 · DOI
  97. Iametti, 1996, Modifications occur at different structural levels during the heat denaturation of β-lactoglobulin, European Journal of Biochemistry, 237, 10.1111/j.1432-1033.1996.0106n.x · DOI
  98. Ikeda, 2004, Raman spectroscopy of heat-induced fine-stranded and particulate β-lactoglobulin gels, Food Hydrocolloids, 18, 489, 10.1016/j.foodhyd.2003.07.003 · DOI
  99. Ju, 1998, Gelation of pH-aggregated whey protein isolate solution induced by heat, protease, calcium salt, and acidulant, Journal of Agricultural and Food Chemistry, 46, 1830, 10.1021/jf9710185 · DOI
  100. Ju, 1998, Gelation of pH-aggregated whey protein isolate solution induced by heat, protease, calcium salt, and acidulant, Journal of Agricultural and Food Chemistry, 46, 1830, 10.1021/jf9710185 · DOI
  101. Ju, 1998, Properties of Gels Induced by heat, protease, calcium salt, and acidulant from calcium ion-aggregated whey protein isolate, Journal of Dairy Science, 81, 1236, 10.3168/jds.S0022-0302(98)75684-X · DOI
  102. Ju, 1998, Textural properties of cold-set gels induced from heat-denatured whey protein isolates, Journal of Food Science, 63, 288, 10.1111/j.1365-2621.1998.tb15728.x · DOI
  103. Jung, 2010, Interfacial activity and interfacial shear rheology of native β-lactoglobulin monomers and their heat-induced fibers, Langmuir, 26, 15366, 10.1021/la102721m · DOI
  104. Jung, 2008, Structure of heat-induced beta-lactoglobulin aggregates and their complexes with sodium-dodecyl sulfate, Biomacromolecules, 9, 2477, 10.1021/bm800502j · DOI · Paper page
  105. Kavanagh, 2000, Heat-induced gelation of α-lactalbumin/β-lactoglobulin blends at pH 3 and pH 7, Macromolecules, 33, 7029, 10.1021/ma0005522 · DOI
  106. Kavanagh, 2000, Heat-induced gelation of globular proteins: part 3. Molecular studies on low pH β-lactoglobulin gels, International Journal of Biological Macromolecules, 28, 41, 10.1016/S0141-8130(00)00144-6 · DOI
  107. Kazmierski, 2003, Characterization of soluble aggregates from whey protein isolate, Food Hydrocolloids, 17, 685, 10.1016/S0268-005X(03)00035-3 · DOI
  108. Khwaldia, 2004, Milk proteins for edible films and coatings, Critical Reviews in Food Science and Nutrition, 44, 239, 10.1080/10408690490464906 · DOI
  109. Kim, 2005, Effect of thermal treatment on interfacial properties of β-lactoglobulin, Journal of Colloid and Interface Science, 285, 100, 10.1016/j.jcis.2004.10.044 · DOI
  110. Kim, 2001, Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation, Journal of Agricultural and Food Chemistry, 49, 4388, 10.1021/jf010122q · DOI
  111. Kitabatake, 1996, Viscous sol and gel formation from process whey protein below 25 °C, Journal of Food Science, 61, 500, 10.1111/j.1365-2621.1996.tb13142.x · DOI
  112. Kitabatake, 1987, Heat-induced and transparent gel prepared from hen egg ovalbumin in the presence of salt by a two-step heating method, Agricultural & Biological Chemistry, 51, 771, 10.1271/bbb1961.51.771 · DOI
  113. Knudsen, 2008, Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified β-lactoglobulin B, Langmuir, 24, 2603, 10.1021/la703810g · DOI
  114. Krebs, 2009, Amyloid fibril-like structure underlies the aggregate structure across the ph range for beta-lactoglobulin, Biophysical Journal, 96, 5013, 10.1016/j.bpj.2009.03.028 · DOI
  115. Kroes-Nijboer, 2009, The critical aggregation concentration of beta-lactoglobulin-based fibril formation, Food Biophysics, 4, 59, 10.1007/s11483-009-9101-3 · DOI
  116. Kuhn, 2010, Cold-set whey protein gels induced by calcium or sodium salt addition, International Journal of Food Science and Technology, 45, 348, 10.1111/j.1365-2621.2009.02145.x · DOI
  117. Kuhn, 1991, Mineral salt effects on whey protein gelation, Journal of Agricultural and Food Chemistry, 39, 1913, 10.1021/jf00006a001 · DOI
  118. Lambert, 2008, In vitro analysis of protection of the enzyme bile salt hydrolase against enteric conditions by whey protein-gum arabic microencapsulation, Journal of Agricultural and Food Chemistry, 56, 8360, 10.1021/jf801068u · DOI
  119. Langton, 1992, Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH, Food Hydrocolloids, 5, 523, 10.1016/S0268-005X(09)80122-7 · DOI · Paper page
  120. Law, 2000, Effect of pH on the thermal denaturation of whey proteins in milk, Journal of Agricultural and Food Chemistry, 48, 672, 10.1021/jf981302b · DOI
  121. Le Bon, 2002, Influence of genetic variation on the aggregation of heat-denatured β-lactoglobulin, International Dairy Journal, 12, 671, 10.1016/S0958-6946(02)00056-0 · DOI
  122. Le Bon, 1999, Growth and structure of aggregates of heat-denatured β-lactoglobulin, International Journal of Food Science and Technology, 34, 451, 10.1046/j.1365-2621.1999.00310.x · DOI
  123. Le Bon, 1999, Kinetics of aggregation and gelation of globular proteins after heat-induced denaturation, Macromolecules, 32, 6120, 10.1021/ma9905775 · DOI
  124. Le Tien, 2001, Milk protein coatings prevent oxidative browning of apples and potatoes, Journal of Food Science, 66, 512, 10.1111/j.1365-2621.2001.tb04594.x · DOI
  125. Liang, 2010, In vitro release of α-tocopherol from emulsion-loaded β-lactoglobulin gels, International Dairy Journal, 20, 176, 10.1016/j.idairyj.2009.09.008 · DOI
  126. Lin, 2006, Fluidized-bed system for whey protein film coating of peanuts, Journal of Food Process Engineering, 29, 532, 10.1111/j.1745-4530.2006.00081.x · DOI
  127. Lin, 2005, Whey protein coating efficiency on surfactant-modified hydrophobic surfaces, Journal of Agricultural and Food Chemistry, 53, 5018, 10.1021/jf0481305 · DOI
  128. Line, 2005, Cold gelation of β-lactoglobulin oil-in-water emulsion, Food Hydrocolloids, 19, 269, 10.1016/j.foodhyd.2004.06.004 · DOI
  129. Livney, 2010, Milk proteins as vehicles for bioactives, Current Opinion in Colloid and Interface Science, 15, 73, 10.1016/j.cocis.2009.11.002 · DOI · Paper page
  130. Livney, 2003, Steric effects governing disulfide bond interchange during thermal aggregation in solutions of β-lactoglobulin B and α-lactalbumin, Journal of Agricultural and Food Chemistry, 51, 8098, 10.1021/jf034582q · DOI
  131. McClements, 1995, Physical properties of cold-setting gels formed from heat-denatured whey protein isolate, Journal of the Science of Food and Agriculture, 69, 7, 10.1002/jsfa.2740690103 · DOI
  132. McClements, 1995, Physical properties of cold-setting gels formed from heat-denatured whey protein isolate, Journal of the Science of Food Agriculture, 69, 7, 10.1002/jsfa.2740690103 · DOI
  133. Mc Guffey, 2005, Denaturation and aggregation of three α-lactalbumin preparations at neutral pH, Journal of Agricultural and Food Chemistry, 53, 3182, 10.1021/jf048863p · DOI
  134. Mahmoudi, 2010, Self-similar assemblies of globular whey proteins at the air-water interface: effect of the structure, Journal of Colloid and Interface Science, 345, 54, 10.1016/j.jcis.2010.01.036 · DOI
  135. Mahmoudi, 2007, Light-scattering study of the structure of aggregates and gels formed by heat-denatured whey protein isolate and β-lactoglobulin at neutral pH, Journal of Agricultural and Food Chemistry, 55, 3104, 10.1021/jf063029g · DOI
  136. Majhi, 2006, Electrostatically driven protein aggregation: α-lactalbumin at low ionic strength, Langmuir, 22, 9150, 10.1021/la053528w · DOI
  137. Manderson, 1998, Effect of heat-treatment on the conformation and aggregation of β-lactoglobulin A, B and C, Journal of Agricultural and Food Chemistry, 46, 5052, 10.1021/jf980515y · DOI
  138. Manderson, 1999, Effect of heat treatment on bovine β-lactoglobulin A, B and C explored using thiol availibility and fluorescence, Journal of Agricultural and Food Chemistry, 47, 3617, 10.1021/jf990591g · DOI
  139. Marangoni, 2000, On the structure of particulate gels - the case of salt-induced cold gelation of heat-denatured whey protein isolate, Food Hydrocolloids, 14, 61, 10.1016/S0268-005X(99)00046-6 · DOI
  140. Matsudomi, 1992, Enhanced heat-induced gelation of β-lactoglobulin by α-lactalbumin, Biotechnology & Biochemistry, 56, 1697, 10.1271/bbb.56.1697 · DOI
  141. Mehalebi, 2008, The influence of electrostatic interaction on the structure and the shear modulus of heat-set globular protein gels, Soft Matter, 4, 893, 10.1039/b718640a · DOI
  142. Mehalebi, 2008, Light scattering study of heat-denatured globular protein aggregates, International Journal of Biological Macromolecules, 43, 129, 10.1016/j.ijbiomac.2008.04.002 · DOI
  143. Mei, 2003, Barrier and mechanical properties of milk protein-based edible films containing nutraceuticals, Journal of Agricultural and Food Chemistry, 51, 1914, 10.1021/jf025944h · DOI
  144. Min, 2008, Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon, Journal of Food Engineering, 84, 39, 10.1016/j.jfoodeng.2007.04.015 · DOI
  145. Mleko, 2000, Studies on permeability and rheology of heat and sodium ions-induced whey protein gels, Journal of Food Science and Technology, 37, 307
  146. Moro, 2010, Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties, Food Hydrocolloids
  147. Moro, 2001, Hydrophobicity of whey protein concentrates measured by fluorescence quenching and its relation with surface functional properties, Journal of Agricultural and Food Chemistry, 49, 4784, 10.1021/jf001132e · DOI
  148. Mounsey, 2007, Conditions limiting the influence of thiol-disulphide interchange reactions on the heat-induced aggregation kinetics of beta-lactoglobulin, International Dairy Journal, 17, 1034, 10.1016/j.idairyj.2006.12.008 · DOI
  149. Mudgal, 2009, Cold-set thickening mechanism of beta-lactoglobulin at low pH: concentration effects, Food Hydrocolloids, 23, 1762, 10.1016/j.foodhyd.2009.03.009 · DOI
  150. Nicorescu, 2008, Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams - part II, Food Research International, 41, 980, 10.1016/j.foodres.2008.08.003 · DOI
  151. Nicorescu, 2009, Impact of protein self-assemblages on foam properties, Food Research International, 42, 1434, 10.1016/j.foodres.2009.07.028 · DOI
  152. Nicorescu, 2010, Influence of protein heat treatment on the continuous production of food foams, Food Research International, 43, 1585, 10.1016/j.foodres.2010.03.015 · DOI
  153. O’Kennedy, 2009, The dominating effect of ionic strength on the heat-induced denaturation and aggregation of beta-lactoglobulin in simulated milk ultrafiltrate, International Dairy Journal, 19, 123, 10.1016/j.idairyj.2008.09.004 · DOI
  154. Ochenduszko, 2010, Real-time monitoring of heat-induced aggregation of beta-lactoglobulin in aqueous solutions using high-resolution ultrasonic spectroscopy, International Journal of Thermophysics, 31, 113, 10.1007/s10765-010-0705-0 · DOI
  155. Osés, 2008, Use of edible films based on whey protein isolate to protect foods rich in polyunsaturated fatty acids, European Food Research and Technology, 227, 623, 10.1007/s00217-007-0765-y · DOI
  156. Otte, 2000, Involvement of disulfide bonds in bovine β-lactoglobulin B gels thermally at various pH, Journal of Food Science, 65, 384, 10.1111/j.1365-2621.2000.tb16012.x · DOI
  157. Pérez-Gago, 2001, Denaturation time and temperature effects on solubility, tensile properties, and oxygen permeability of whey protein edible films, Journal of Food Science, 66, 705, 10.1111/j.1365-2621.2001.tb04625.x · DOI
  158. Pérez-Gago, 2001, Lipid particle size effect on water vapor permeability and mechanical properties of whey protein/beeswax emulsion films, Journal of Agricultural and Food Chemistry, 49, 996, 10.1021/jf000615f · DOI · Paper page
  159. Pérez-Gago, 1999, Water vapor permeability, solubility, and tensile properties of heat-denatured versus native whey protein films, Journal of Food Science, 64, 1034, 10.1111/j.1365-2621.1999.tb12276.x · DOI
  160. Pérez-Gago, 2005, Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples, Postharvest Biology and Technology, 36, 77, 10.1016/j.postharvbio.2004.10.009 · DOI
  161. Phillips, 1990, pH and heat treatment effects on foaming of whey protein isolate, Journal of Food Science, 55, 1116, 10.1111/j.1365-2621.1990.tb01612.x · DOI
  162. Picot, 2004, Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt, International Dairy Journal, 14, 505, 10.1016/j.idairyj.2003.10.008 · DOI · Paper page
  163. Pouzot, 2004, Influence of the ionic strength on the structure of heat set globular protein gels of β-lactoglobulin, Macromolecules, 37, 614, 10.1021/ma035117x · DOI
  164. Pouzot, 2005, X-ray and light scattering study of the structure of large protein aggregates at neutral pH, Food Hydrocolloids, 19, 231, 10.1016/j.foodhyd.2004.06.003 · DOI
  165. Qi, 1997, Effect of temperature on the secondary structure of β-lactoglobulin at pH 6.7, as determined by CD and IR spectroscopy: a test of the molten globule hypothesis, Biochemical Journal, 324, 341, 10.1042/bj3240341 · DOI · Paper page
  166. Qiu, 2001, Environment-sensitive hydrogels for drug delivery, Advanced Drug Delivery Reviews, 53, 321, 10.1016/S0169-409X(01)00203-4 · DOI · Paper page
  167. Rabiey, 2009, Effect of protein composition on the rheological properties of acid-induced whey protein gels, Food Hydrocolloids, 23, 973, 10.1016/j.foodhyd.2008.07.009 · DOI
  168. Rabiey, 2009, Effect of whey protein enzymatic hydrolysis on the rheological properties of acid-induced gels, Food Hydrocolloids, 23, 2302, 10.1016/j.foodhyd.2009.06.011 · DOI
  169. Reid, 2007, Survival in food systems of Lactobacillus rhamnosus R011 microentrapped in whey protein gel particles, Journal of Food Science, 72, M031, 10.1111/j.1750-3841.2006.00222.x · DOI
  170. Relkin, 2007, Production of whey protein aggregates with controlled end-use properties, Dairy Science and Technology, 87, 337, 10.1051/lait:200721 · DOI
  171. Remondetto, 2004, Iron availability from whey protein hydrogels: an in vitro study, Journal of Agricultural and Food Chemistry, 52, 8137, 10.1021/jf040286h · DOI
  172. Remondetto, 2002, Cold gelation of β-lactoglobulin in the presence of iron, Journal of Food Science, 67, 586, 10.1111/j.1365-2621.2002.tb10643.x · DOI
  173. Remondetto, 2003, Molecular mechanisms of Fe2+-induced β-lactoglobulin cold gelation, Biopolymers, 69, 461, 10.1002/bip.10423 · DOI
  174. Renard, 1992, Gelation of globular proteins: effect of pH and ionic strength on the critical concentration for gel formation. A simple model and its application to β-lactoglobulin heat-induced gelation,, International Journal of Biological Macromolecules, 14, 287, 10.1016/S0141-8130(05)80042-X · DOI
  175. Renard, 1998, Effects of pH and salt environment on the association of β-lactoglobulin revealed by intrinsic fluorescence studies, International Journal of Biological Macromolecules, 22, 41, 10.1016/S0141-8130(97)00086-X · DOI
  176. Roff, 1996, Dicationic-induced gelation of pre-denatured whey protein isolate, Food Hydrocolloids, 10, 193, 10.1016/S0268-005X(96)80034-8 · DOI
  177. Rogers, 2005, Measuring the length distribution of a fibril system: a flow birefringence technique applied to amyloid fibrils,, Macromolecules, 38, 2948, 10.1021/ma0474224 · DOI
  178. Rojas, 1997, Gelation of commercial fractions of β-lactoglobulin and α-lactalbumin, International Dairy Journal, 7, 79, 10.1016/S0958-6946(96)00045-3 · DOI
  179. Rosa, 2006, Cold gelation of whey protein emulsions, Journal of Texture Studies, 37, 516, 10.1111/j.1745-4603.2006.00066.x · DOI
  180. Rosenberg, 2004, Water-insoluble, whey protein-based microspheres prepared by an all-aqueous process, Journal of Food Science, 69, FEP50, 10.1111/j.1365-2621.2004.tb17867.x · DOI
  181. Rullier, 2009, β-Lactoglobulin aggregates in foam films: correlation between foam films and foaming properties, Journal of Colloid and Interface Science, 336, 750, 10.1016/j.jcis.2009.04.034 · DOI
  182. Rullier, 2010, β-Lactoglobulin aggregates in foam films: effect of the concentration and size of the protein aggregates, Journal of Colloid and Interface Science, 343, 330, 10.1016/j.jcis.2009.11.015 · DOI
  183. Rullier, 2008, Effect of protein aggregates on foaming properties of β-lactoglobulin, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 330, 96, 10.1016/j.colsurfa.2008.07.040 · DOI
  184. Schmitt, 2007, Whey protein soluble aggregates from heating with NaCl: physicochemical, interfacial, and foaming properties, Langmuir, 23, 4155, 10.1021/la0632575 · DOI · Paper page
  185. Schmitt, 2011, Influence of protein and mineral composition on the formation of whey protein heat-induced microgels, Food Hydrocolloids, 25, 558, 10.1016/j.foodhyd.2010.05.010 · DOI
  186. Schmitt, 2009, Multiscale characterization of individualized β-lactoglobulin microgels formed upon heat treatment under narrow pH range conditions, Langmuir, 25, 7899, 10.1021/la900501n · DOI
  187. Schmitt, 2010, Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment, Soft Matter, 6, 4876, 10.1039/c0sm00220h · DOI
  188. Schokker, 2000, Heat-induced aggregation of β-lactoglobulin A and B with α-lactalbumin, International Dairy Journal, 10, 843, 10.1016/S0958-6946(01)00022-X · DOI
  189. Schokker, 2000, Heat-induced aggregation of β-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration, International Dairy Journal, 10, 233, 10.1016/S0958-6946(00)00047-9 · DOI
  190. Schokker, 1999, Characterization of intermediates formed during heat-induced aggregation of [beta]-lactoglobulin AB at neutral pH, International Dairy Journal, 9, 791, 10.1016/S0958-6946(99)00148-X · DOI
  191. Seydim, 2006, Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils, Food Research International, 39, 639, 10.1016/j.foodres.2006.01.013 · DOI · Paper page
  192. Shaw, 2002, Effect of soya oil and glycerol on physical properties of composite WPI films, Journal of Food Engineering, 51, 299, 10.1016/S0260-8774(01)00071-1 · DOI
  193. Shaw, 2002, Physical properties of WPI films plasticized with glycerol, xylitol, or sorbitol, Journal of Food Science, 67, 164, 10.1111/j.1365-2621.2002.tb11377.x · DOI
  194. Sothornvit, 2000, Oxygen permeability and mechanical properties of films from hydrolyzed whey protein, Journal of Agricultural and Food Chemistry, 48, 3913, 10.1021/jf000161m · DOI
  195. Spiegel, 1999, Whey protein aggregation under shear conditions -effects of lactose and heating temperature on aggregate size and structure, International Journal of Food Science and Technology, 34, 523, 10.1046/j.1365-2621.1999.00309.x · DOI
  196. Spiegel, 2002, Whey protein aggregation under shear conditions - effects of pH-value and removal of calcium, International Journal of Food Science and Technology, 37, 559, 10.1046/j.1365-2621.2002.00612.x · DOI
  197. Stading, 1990, Viscoelastic behaviour of β-lactoglobulin gel structures, Food Hydrocolloids, 4, 121, 10.1016/S0268-005X(09)80013-1 · DOI · Paper page
  198. Surroca, 2002, Towards the understanding of molecular mechanisms in the early stages of heat-induced aggregation of β-lactoglobulin AB, Journal of Chromatography A, 970, 275, 10.1016/S0021-9673(02)00884-1 · DOI
  199. Talens, 2005, Plasticizing effects of beeswax and carnauba wax on tensile and water vapor permeability properties of whey protein films, Journal of Food Science, 70, E239, 10.1111/j.1365-2621.2005.tb07141.x · DOI
  200. Tani, 1993, Heat-induced transparent gel from hen egg lysozyme by a two-step heating method, Bioscience, Biotechnology and Biochemistry, 57, 209, 10.1271/bbb.57.209 · DOI

200 of 222 shown

Cited by

See all 575

Metadata

Authors
Nicolai, T., Britten, M., & Schmitt, C.
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2011-12
Volume
25
Issue
8
Pages
1945-1962
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2011.02.006
OpenAlex
W2023836229
Cited by
575
References
2
FWCI
39.58
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.