β-Lactoglobulin (β-LG) is the major whey protein of ruminant species and is also present in
the milks of many, but not all, other species. Its amino-acid sequence and 3-dimensional …

The aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …

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 …

Written at a level comprehensible to non-experts, this handbook covers the current state of
encapsulation and controlled released technologies, presenting the fundamental processes …

Whey proteins are widely used as ingredients in foods because of their unique functional
properties, ie emulsification, gelation, thickening, foaming and water-binding capacity. This …

This review summarizes a large set of related experimental results about protein adsorption
and drop coalescence in emulsions, stabilized by globular milk proteins, β-lactoglobulin …

Biopolymer nano‐and micro‐particles, fabricated from either proteins and/or
polysaccharides, can be utilized as delivery systems or to modulate the physicochemical …

The lipocalin family became established shortly after the structural similarity was noted
between plasma retinol binding protein and the bovine milk protein, β-lactoglobulin. During …

(-)-Epigallocatechin-3-gallate (EGCG), which has been attributed with numerous health
benefits, is an oxidation sensitive, water soluble polyphenol. We have recently shown that …

Bovine β-lactoglobulin (β-Lg) has been studied extensively in both the isolated and the
naturally occurring states. It is a commercially important whey protein of obvious nutritional …