Laurence Donato

Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

Christophe Schmitt, Christian Moitzi, Claudine Bovay et al. · Soft Matter · 2010 · 216 citations

Engineering, Biofabrication, Soft Matter +18

Mechanism of formation of stable heat-induced β-lactoglobulin microgels

Laurence Donato, Christophe Schmitt, Lionel Bovetto et al. · International Dairy Journal · 2008 · 126 citations

Biopolymer Gel, Soft Matter

Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles

Laurence Donato, Fanny Guyomarc’H, Sylvie Amiot et al. · International Dairy Journal · 2007 · 119 citations

Food Chemistry, Protein Chemistry, Food Colloid +10

Acid Gelation in Heated and Unheated Milks:  Interactions between Serum Protein Complexes and the Surfaces of Casein Micelles

Laurence Donato, Marcela Alexander, Douglas G. Dalgleish · Journal of Agricultural and Food Chemistry · 2007 · 101 citations

Food Colloid, Different Protein Particles, Casein Micelles +18

Effect of the pH of Heating on the Qualitative and Quantitative Compositions of the Sera of Reconstituted Skim Milks and on the Mechanisms of Formation of Soluble Aggregates

Laurence Donato, Douglas G. Dalgleish · Journal of Agricultural and Food Chemistry · 2006 · 89 citations