Effect of calcium chloride and moderate shear on β-lactoglobulin aggregation in processing-like conditions

Advances in modifying and understanding whey protein functionality

E. Allen Foegeding, Jack Davis, Dany Doucet et al. · Trends in Food Science & Technology · 2002 · 426 citations

Agriculture, Food Science, Nutritional Sciences +12

Heat-Induced Aggregation of β-Lactoglobulin:  Role of the Free Thiol Group and Disulfide Bonds

Marion Hoffmann, Peter J. J. M. van Mil · Journal of Agricultural and Food Chemistry · 1997 · 355 citations

Life Sciences, Biochemistry, Molecular Biology +13

Microstructure and texture of yogurt as influenced by fat replacers

O. Sandoval-Castilla, C. Lobato‐Calleros, Eleazar Aguirre–Mandujano et al. · International Dairy Journal · 2003 · 344 citations

Agriculture, Dairy Science, Food Science +10

Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing

Muditha Dissanayake, Todor Vasiljevic · Journal of Dairy Science · 2009 · 279 citations · Full text

Agriculture, Dairy Science, Food Science +17

Modifications Occur at Different Structural Levels During the Heat Denaturation of β‐Lactoglobulin

Stefania Iametti, Beatrice De Gregori, Giuseppe Vecchio et al. · European Journal of Biochemistry · 1996 · 254 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +15