Gelation of proteins is one of the principal means to give desirable texture to food products.
Gelation of individual proteins in aqueous solution has been investigated intensively in the …

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 …

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 …

Food protein functionality has classically been viewed from the perspective of how single
molecules or protein ingredients function in solutions and form simple colloidal structures …

The fibrillization of peptides is relevant to many diseases based on the deposition of
amyloids. The formation of fibrils is being intensively studied, especially in terms of …

Functional biopolymer nanoparticles or microparticles can be formed by heat treatment of
globular protein–ionic polysaccharide electrostatic complexes under appropriate solution …

Numerous lipophilic bioactive agents within the food and pharmaceutical industries need to
be encapsulated within delivery systems to overcome problems associated with poor water …

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 …

There is a strong interest in the consumption of beverages containing whey proteins due to
implications in health outcomes such as increased satiety and metabolic regulation …

Covalently cross-linked whey protein microgels (WPM) were produced without the use of a
chemical cross-linking agent. The hierarchical structure of WPM is formed by a complex …