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Protein choices targeting thermogenesis and metabolism

The American journal of clinical nutrition, 2011-03, Vol.93 (3), p.525-534

2011

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On the Crucial Importance of the pH for the Formation and Self-Stabilization of Protein Microgels and Strands

Langmuir, 2011-12, Vol.27 (24), p.15092-15101

2011

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Effect of Different Nutritional Supplements on Glucose Response of Complete Meals in Two Crossover Studies

Nutrients, 2022-06, Vol.14 (13), p.2674

2022

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Glycoproteomics of Milk: Differences in Sugar Epitopes on Human and Bovine Milk Fat Globule Membranes

Journal of proteome research, 2008-09, Vol.7 (9), p.3687-3696

2008

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Influence of thermal processing on the physicochemical properties of bovine lactoferrin

International dairy journal, 2021-08, Vol.119, p.105001, Article 105001

2021

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Heteroprotein complex coacervation of lactoferrin and osteopontin: Phase behaviour and thermodynamics of formation

Food hydrocolloids, 2023-03, Vol.136, p.108216, Article 108216

2023

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Rheological and microstructural properties of heteroprotein complex coacervates formed by lactoferrin and osteopontin

Food hydrocolloids, 2024-02, Vol.147, p.109231, Article 109231

2024

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Plant proteins and their colloidal state

Current opinion in colloid & interface science, 2021-12, Vol.56, p.101510, Article 101510

2021

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Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0

Food hydrocolloids, 2023-04, Vol.137, p.108392, Article 108392

2023

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Optimization of complex food formulations using robotics and active learning

Innovative food science & emerging technologies, 2023-01, Vol.83, p.103232, Article 103232

2023

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The impact of thermal processing on the simulated infant gastrointestinal digestion, bactericidal and anti-inflammatory activity of bovine lactoferrin – An in vitro study

Food chemistry, 2021-11, Vol.362, p.130142-130142, Article 130142

2021

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Mechanism of formation of stable heat-induced β-lactoglobulin microgels

International dairy journal, 2009-05, Vol.19 (5), p.295-306

2009

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Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions

Food hydrocolloids, 2014-01, Vol.34, p.227-235

2014

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Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions

Biomacromolecules, 2013-06, Vol.14 (6), p.1980-1989

2013

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Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates

Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1568-1576

2019

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In vitro protein digestion of infant formula manufactured with β-casein-enriched whey

International dairy journal, 2023-11, Vol.146, p.105740, Article 105740

2023

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Modulating Weak Protein–Protein Cross-Interactions by the Addition of Free Amino Acids at Millimolar Concentrations

The journal of physical chemistry. B, 2024-07, Vol.128 (29), p.7199-7207

2024

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Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

Soft matter, 2010-01, Vol.6 (19), p.4876-4884

2010

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Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions

Langmuir, 2009-07, Vol.25 (14), p.7899-7909

2009

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Heteroprotein Complex Coacervation: Bovine β‑Lactoglobulin and Lactoferrin

Langmuir, 2013-12, Vol.29 (50), p.15614-15623

2013

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Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6

Food hydrocolloids, 2016-12, Vol.61, p.433-441

2016

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Influence of protein and mineral composition on the formation of whey protein heat-induced microgels

Food hydrocolloids, 2011-06, Vol.25 (4), p.558-567

2011

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Complex Equilibria, Speciation, and Heteroprotein Coacervation of Lactoferrin and β‑Lactoglobulin

Langmuir, 2015-02, Vol.31 (5), p.1776-1783

2015

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Structure of bovine β-lactoglobulin-lactoferrin coacervates

Soft matter, 2014-10, Vol.10 (37), p.7262-7268

2014

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Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate

Biomacromolecules, 2016-11, Vol.17 (11), p.3800-3807

2016

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Protein choices targeting thermogenesis and metabolism

On the Crucial Importance of the pH for the Formation and Self-Stabilization of Protein Microgels and Strands

Effect of Different Nutritional Supplements on Glucose Response of Complete Meals in Two Crossover Studies

Glycoproteomics of Milk: Differences in Sugar Epitopes on Human and Bovine Milk Fat Globule Membranes

Influence of thermal processing on the physicochemical properties of bovine lactoferrin

Heteroprotein complex coacervation of lactoferrin and osteopontin: Phase behaviour and thermodynamics of formation

Rheological and microstructural properties of heteroprotein complex coacervates formed by lactoferrin and osteopontin

Plant proteins and their colloidal state

Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0

Optimization of complex food formulations using robotics and active learning

The impact of thermal processing on the simulated infant gastrointestinal digestion, bactericidal and anti-inflammatory activity of bovine lactoferrin – An in vitro study

Mechanism of formation of stable heat-induced β-lactoglobulin microgels

Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions

Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions

Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates

In vitro protein digestion of infant formula manufactured with β-casein-enriched whey

Modulating Weak Protein–Protein Cross-Interactions by the Addition of Free Amino Acids at Millimolar Concentrations

Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions

Heteroprotein Complex Coacervation: Bovine β‑Lactoglobulin and Lactoferrin

Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6

Influence of protein and mineral composition on the formation of whey protein heat-induced microgels

Complex Equilibria, Speciation, and Heteroprotein Coacervation of Lactoferrin and β‑Lactoglobulin

Structure of bovine β-lactoglobulin-lactoferrin coacervates

Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate

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