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 …

The formation of complexes between whey proteins and $\kappa $-casein during heat
treatment of milk dramatically affects the protein organisation in both the colloidal casein and …

The heat-induced aggregation of bovine β-lactoglobulin, dispersed in water at neutral pH
and in different concentrations (10, 30, or 50 g of dry matter/L), was studied at 65° C, and the …

Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of
proteins that need to be isolated and purified to fully exploit their nutritional and functional …

Whey protein isolate was heat-treated at 85° C for 15 min at pH ranging from 6.0 to 7.0 in the
presence of NaCl in order to generate the highest possible amount of soluble aggregates …

The aggregation and structural properties of soy protein isolate (SPI), induced by high
pressure (HP) treatment at 200–600MPa were investigated by size-exclusion …

This article reviews the latest developments in understanding the mechanisms of heat-
induced aggregation of whey proteins, in particular β-lactoglobulin. The influences of the …

Protein based films are nowadays also prepared with the aim of replacing expensive, crude
oil-based polymers as environmentally friendly and renewable alternatives. The protein …

The formation of whey protein aggregates, often termed soluble aggregates, with specific
physicochemical properties has been shown to result in improved functionality in gels …

The compatibility of β-lactoglobulin (β-lg) and acacia gum in aqueous medium was
investigated as a function of the pH (3.6–5.0), the protein to polysaccharide weight ratio (50 …