Concepedia

Whey Protein Crystallization

Whey Protein Crystallization is a biochemical process in which whey proteins, under specific physicochemical conditions, form ordered, solid lattice structures through the arrangement of protein molecules into repeating three-dimensional patterns, distinguishing it from amorphous protein aggregation or denaturation.

33

Publications

1.4K

Citations

123

Authors

57

Institutions

Publications per year

2017–2026

10

Parents

Publications

33

β-Lactoglobulin Binds Palmitate within Its Central Cavity

Su‐Ying Wu, María Dolores Pérez, Pilar Puyol et al. · Journal of Biological Chemistry · 1999 · 301 citations · Full text

, , +10

The whey acidic protein family: a new signature motif and three-dimensional structure by comparative modeling

Shoba Ranganathan, Kaylene J. Simpson, Denis C. Shaw et al. · Journal of Molecular Graphics and Modelling · 1999 · 139 citations · Full text

, , +16

High pressure-induced gel formation of a whey protein and haemoglobin protein concentrate

John Van Camp, André Huyghebaert · LWT · 1995 · 84 citations

, , +16

Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel

Maede Ahmadi, Ashkan Madadlou, Ali Akbar Sabouri · Food Chemistry · 2014 · 73 citations

, , +16

Kinetics of lactose crystallization and crystal size as monitored by refractometry and laser light scattering: effect of proteins

Arnaud Mimouni, Pierre Schuck · Le Lait · 2005 · 63 citations · Full text

, , +17

1–5 of 33

Authors

123

  1. FF
    Fanghui Fan

    Shenzhen University, China

    4 publications · 114 citations

    4

    h-index

  2. YH
    Yrjö H. Roos

    University College Cork, Ireland

    4 publications · 139 citations

    4

    h-index

  3. KL
    Kirsten L. Dangaran

    University of California, Davis, United States

    3 publications · 51 citations

    3

    h-index

  4. JM
    John M. Krochta

    University of California, Davis, United States

    3 publications · 51 citations

    3

    h-index

  5. PP
    Pilar Puyol

    Universidad de Zaragoza, Spain

    2 publications · 338 citations

    2

    h-index

1–5 of 123

Institutions

57

  1. University College Cork

    Cork, Ireland

    4 h-index

    10 publications

    316 citations

  2. University of California, Davis

    Davis, United States

    3 h-index

    7 publications

    116 citations

  3. Science et Technologie du Lait et de l'Oeuf

    Rennes, France

    2 h-index

    9 publications

    539 citations

  4. The University of Sydney

    Sydney, Australia

    2 h-index

    4 publications

    250 citations

  5. University of Edinburgh

    Edinburgh, United Kingdom

    2 h-index

    6 publications

    750 citations

  6. Bio-Marine Ingredients (Ireland)

    Monaghan, Ireland

    1 h-index

    1 publications

    37 citations

  7. Keio University

    Tokyo, Japan

    1 h-index

    4 publications

    96 citations

  8. Royal Agricultural University

    Cirencester, United Kingdom

    1 h-index

    2 publications

    74 citations

1–8 of 57

Venues

  1. Journal of Food Science

    JFS · 3 publications · 70 citations

    3

    h-index

  2. Journal of Dairy Science

    JDS · 3 publications · 51 citations

    3

    h-index

  3. Food Hydrocolloids

    3 publications · 85 citations

    3

    h-index

  4. Food Research International

    2 publications · 90 citations

    2

    h-index

  5. 2

    h-index

1–5