242 related articles for article (PubMed ID: 11982430)
1. Gelling properties of heat-denatured beta-lactoglobulin aggregates in a high-salt buffer.
Vittayanont M; Steffe JF; Flegler SL; Smith DM
J Agric Food Chem; 2002 May; 50(10):2987-92. PubMed ID: 11982430
[TBL] [Abstract][Full Text] [Related]
2. Gelation of chicken pectoralis major myosin and heat-denatured beta-lactoglobulin.
Vittayanont M; Steffe JF; Flegler SL; Smith DM
J Agric Food Chem; 2003 Jan; 51(3):760-5. PubMed ID: 12537454
[TBL] [Abstract][Full Text] [Related]
3. Heat-induced gelation of chicken Pectoralis major myosin and beta-lactoglobulin.
Vittayanont M; Vega-Warner V; Steffe JF; Smith DM
J Agric Food Chem; 2001 Mar; 49(3):1587-94. PubMed ID: 11312900
[TBL] [Abstract][Full Text] [Related]
4. Light-scattering study of the structure of aggregates and gels formed by heat-denatured whey protein isolate and beta-lactoglobulin at neutral pH.
Mahmoudi N; Mehalebi S; Nicolai T; Durand D; Riaublanc A
J Agric Food Chem; 2007 Apr; 55(8):3104-11. PubMed ID: 17378578
[TBL] [Abstract][Full Text] [Related]
5. Heat-induced gelation properties of chicken breast muscle salt soluble proteins when mixed with β-lactoglobulin or an α-lactalbumin enriched protein fraction.
Smyth AB; McCord A; O'Neill E
Meat Sci; 1998 Jan; 48(1-2):135-47. PubMed ID: 22062886
[TBL] [Abstract][Full Text] [Related]
6. Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates.
Santipanichwong R; Suphantharika M; Weiss J; McClements DJ
J Food Sci; 2008 Aug; 73(6):N23-30. PubMed ID: 19241582
[TBL] [Abstract][Full Text] [Related]
7. Ionic strength and buffering capacity of emulsifying salts determine denaturation and gelation temperatures of whey proteins.
Perez D; Harte F; Lopez-Pedemonte T
J Dairy Sci; 2022 Sep; 105(9):7230-7241. PubMed ID: 35879172
[TBL] [Abstract][Full Text] [Related]
8. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
Meza-Nieto MA; Vallejo-Cordoba B; González-Córdova AF; Félix L; Goycoolea FM
J Dairy Sci; 2007 Feb; 90(2):582-93. PubMed ID: 17235134
[TBL] [Abstract][Full Text] [Related]
9. Reversible conformational change in beta-lactoglobulin A modified with N-ethylmaleimide and resistance to molecular aggregation on heating.
Kitabatake N; Wada R; Fujita Y
J Agric Food Chem; 2001 Aug; 49(8):4011-8. PubMed ID: 11513703
[TBL] [Abstract][Full Text] [Related]
10. Factors affecting rheological characteristics of fibril gels: the case of beta-lactoglobulin and alpha-lactalbumin.
Loveday SM; Rao MA; Creamer LK; Singh H
J Food Sci; 2009 Apr; 74(3):R47-55. PubMed ID: 19397731
[TBL] [Abstract][Full Text] [Related]
11. Heat-induced gel formation by soy proteins at neutral pH.
Renkema JM; van Vliet T
J Agric Food Chem; 2002 Mar; 50(6):1569-73. PubMed ID: 11879038
[TBL] [Abstract][Full Text] [Related]
12. Characterization of heat-induced aggregates of beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin in a whey protein concentrate environment.
Havea P; Singh H; Creamer LK
J Dairy Res; 2001 Aug; 68(3):483-97. PubMed ID: 11694050
[TBL] [Abstract][Full Text] [Related]
13. Kinetics of formation and physicochemical characterization of thermally-induced beta-lactoglobulin aggregates.
Zúñiga RN; Tolkach A; Kulozik U; Aguilera JM
J Food Sci; 2010 Jun; 75(5):E261-8. PubMed ID: 20629872
[TBL] [Abstract][Full Text] [Related]
14. In vitro digestion of beta-lactoglobulin fibrils formed by heat treatment at low pH.
Bateman L; Ye A; Singh H
J Agric Food Chem; 2010 Sep; 58(17):9800-8. PubMed ID: 20684554
[TBL] [Abstract][Full Text] [Related]
15. Phospholipid/fatty acid-induced secondary structural change in beta-lactoglobulin during heat-induced gelation.
Ikeda S; Foegeding EA; Hardin CC
J Agric Food Chem; 2000 Mar; 48(3):605-10. PubMed ID: 10725122
[TBL] [Abstract][Full Text] [Related]
16. Salt-induced gelation of globular protein aggregates: structure and kinetics.
Ako K; Nicolai T; Durand D
Biomacromolecules; 2010 Apr; 11(4):864-71. PubMed ID: 20297835
[TBL] [Abstract][Full Text] [Related]
17. Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7.
Kim HJ; Decker EA; McClements DJ
Langmuir; 2004 Jul; 20(14):5753-8. PubMed ID: 16459589
[TBL] [Abstract][Full Text] [Related]
18. Effects of physicochemical factors on the secondary structure of beta-lactoglobulin.
Boye JI; Ismail AA; Alli I
J Dairy Res; 1996 Feb; 63(1):97-109. PubMed ID: 8655744
[TBL] [Abstract][Full Text] [Related]
19. Light scattering study of heat-denatured globular protein aggregates.
Mehalebi S; Nicolai T; Durand D
Int J Biol Macromol; 2008 Aug; 43(2):129-35. PubMed ID: 18485470
[TBL] [Abstract][Full Text] [Related]
20. A novel conformation-dependent monoclonal antibody specific to the native structure of beta-lactoglobulin and its application.
Chen WL; Liu WT; Yang MC; Hwang MT; Tsao JH; Mao SJ
J Dairy Sci; 2006 Mar; 89(3):912-21. PubMed ID: 16507685
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
