The dynamics of heat gelation of casein glycomacropeptide – β-lactoglobulin mixtures as affected by interactions in the aqueous phase

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

Agriculture, Biochemistry, Food Science +8

The structure of β-lactoglobulin and its similarity to plasma retinol-binding protein

Miroslav Z. Papiz, Lindsay Sawyer, Elias Eliopoulos et al. · Nature · 1986 · 869 citations

Life Sciences, Biochemistry, Molecular Biology +8

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Cory M. Bryant, David Julian McClements · Trends in Food Science & Technology · 1998 · 629 citations

Life Sciences, Biochemistry, Food Science +17

Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH

Maud Langton, Anne‐Marie Hermansson · Food Hydrocolloids · 1992 · 408 citations

Agriculture, Biochemistry, Food Science +13

Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study

Thepkunya Harnsilawat, Rungnaphar Pongsawatmanit, David Julian McClements · Food Hydrocolloids · 2005 · 325 citations

Natural Sciences, Biochemistry, Materials Science +12