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Complex Coacervation of Whey Proteins and Gum Arabic

Biomacromolecules, 2003-03, Vol.4 (2), p.293-303

2003

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Interaction of Lactoferrin and Lysozyme with Casein Micelles

Biomacromolecules, 2011-11, Vol.12 (11), p.3970-3976

2011

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Composition and Structure of Whey Protein/Gum Arabic Coacervates

Biomacromolecules, 2004-07, Vol.5 (4), p.1437-1445

2004

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Co-acervates of lactoferrin and caseins

Soft matter, 2012-01, Vol.8 (16), p.4471-4478

2012

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Protein Composition of Different Sized Casein Micelles in Milk after the Binding of Lactoferrin or Lysozyme

Journal of agricultural and food chemistry, 2013-07, Vol.61 (29), p.7142-7149

2013

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Microencapsulation of oils using whey protein gum arabic coacervates

Journal of microencapsulation, 2004-09, Vol.21 (6), p.667-679

2004

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Structural and Mechanical Study of a Self-Assembling Protein Nanotube

Nano letters, 2006-04, Vol.6 (4), p.616-621

2006

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Electrosorption of Pectin onto Casein Micelles

Biomacromolecules, 2002-05, Vol.3 (3), p.632-638

2002

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Stability of Casein Micelles Cross-Linked by Transglutaminase

Journal of dairy science, 2006-06, Vol.89 (6), p.1906-1914

2006

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Casein Micelles: Size Distribution in Milks from Individual Cows

Journal of agricultural and food chemistry, 2012-05, Vol.60 (18), p.4649-4655

2012

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Water holding capacity and swelling of casein hydrogels

Food hydrocolloids, 2015-02, Vol.44, p.372-379

2015

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Supra-aggregates of Casein Micelles as a Prelude to Coagulation

Journal of dairy science, 1998-11, Vol.81 (11), p.3019-3028

de Kruif, C.G.

1998

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Depletion-induced phase separation in colloid–polymer mixtures

Advances in colloid and interface science, 2003-03, Vol.103 (1), p.1-31

2003

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Microencapsulation: its application in nutrition

Proceedings of the Nutrition Society, 2001-11, Vol.60 (4), p.475-479

2001

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The structure of casein micelles: a review of small-angle scattering data

Journal of applied crystallography, 2014-10, Vol.47 (5), p.1479-1489

De Kruif, C. G.

2014

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Impaired Rennetability of Heated Milk; Study of Enzymatic Hydrolysis and Gelation Kinetics

Journal of dairy science, 2003-05, Vol.86 (5), p.1548-1555

2003

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Coacervates of lysozyme and β-casein

Journal of colloid and interface science, 2013-05, Vol.398, p.255-261

2013

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Stability of casein micelles in milk

The Journal of chemical physics, 2002-07, Vol.117 (3), p.1290-1295

2002

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Gelation Mechanism of Milk as Influenced by Temperature and pH; Studied by the Use of Transglutaminase Cross-Linked Casein Micelles

Journal of dairy science, 2003-05, Vol.86 (5), p.1556-1563

2003

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Unique milk protein based nanotubes: Food and nanotechnology meet

Trends in food science & technology, 2006-01, Vol.17 (5), p.196-203

2006

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Complex coacervates of lactotransferrin and β-lactoglobulin

Journal of colloid and interface science, 2014-09, Vol.430, p.214-220

2014

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Coacervates of Lactotransferrin and β- or κ‑Casein: Structure Determined Using SAXS

Langmuir, 2013-08, Vol.29 (33), p.10483-10490

2013

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Polysaccharide protein interactions

Food hydrocolloids, 2001-07, Vol.15 (4), p.555-563

2001

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Phase separation and composition of coacervates of lactoferrin and caseins

Food hydrocolloids, 2016-01, Vol.52, p.670-677

2016

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Association behavior of β-casein

Journal of colloid and interface science, 2003-02, Vol.258 (1), p.33-39

2003

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Complex Coacervation of Whey Proteins and Gum Arabic

Interaction of Lactoferrin and Lysozyme with Casein Micelles

Composition and Structure of Whey Protein/Gum Arabic Coacervates

Co-acervates of lactoferrin and caseins

Protein Composition of Different Sized Casein Micelles in Milk after the Binding of Lactoferrin or Lysozyme

Microencapsulation of oils using whey protein gum arabic coacervates

Structural and Mechanical Study of a Self-Assembling Protein Nanotube

Electrosorption of Pectin onto Casein Micelles

Stability of Casein Micelles Cross-Linked by Transglutaminase

Casein Micelles: Size Distribution in Milks from Individual Cows

Water holding capacity and swelling of casein hydrogels

Supra-aggregates of Casein Micelles as a Prelude to Coagulation

Depletion-induced phase separation in colloid–polymer mixtures

Microencapsulation: its application in nutrition

The structure of casein micelles: a review of small-angle scattering data

Impaired Rennetability of Heated Milk; Study of Enzymatic Hydrolysis and Gelation Kinetics

Coacervates of lysozyme and β-casein

Stability of casein micelles in milk

Gelation Mechanism of Milk as Influenced by Temperature and pH; Studied by the Use of Transglutaminase Cross-Linked Casein Micelles

Unique milk protein based nanotubes: Food and nanotechnology meet

Complex coacervates of lactotransferrin and β-lactoglobulin

Coacervates of Lactotransferrin and β- or κ‑Casein: Structure Determined Using SAXS

Polysaccharide protein interactions

Phase separation and composition of coacervates of lactoferrin and caseins

Association behavior of β-casein

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