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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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Acid Gelation in Heated and Unheated Milks: Interactions between Serum Protein Complexes and the Surfaces of Casein Micelles

Journal of agricultural and food chemistry, 2007-05, Vol.55 (10), p.4160-4168

2007

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Nutritional and lifestyle management of the aging journey: A narrative review

Frontiers in nutrition (Lausanne), 2023-01, Vol.9, p.1087505-1087505

2023

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Formation and properties of the whey protein/κ-casein complexes in heated skim milk — A review

Dairy science & technology, 2009, Vol.89 (1), p.3-29

2009

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Influence of the NaCl or CaCl2 Concentration on the Structure of Heat-Set Bovine Serum Albumin Gels at pH 7

Biomacromolecules, 2005-07, Vol.6 (4), p.2157-2163

2005

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Ingestion of a Pre-bedtime Protein Containing Beverage Prevents Overnight Induced Negative Whole Body Protein Balance in Healthy Middle-Aged Men: A Randomized Trial

Frontiers in nutrition (Lausanne), 2019-11, Vol.6, p.181-181

2019

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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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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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Heteroprotein Complex Coacervation: Bovine β‑Lactoglobulin and Lactoferrin

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

2013

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Cirrhotic patients with portal hypertension-related bleeding and an indication for early-TIPS: A large multicentre audit with real-life results

Journal of hepatology, 2018-01, Vol.68 (1), p.73-81

2018

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Formation of whey protein/ κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles

International dairy journal, 2007-10, Vol.17 (10), p.1161-1167

2007

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Effect of the pH of Heating on the Qualitative and Quantitative Compositions of the Sera of Reconstituted Skim Milks and on the Mechanisms of Formation of Soluble Aggregates

Journal of agricultural and food chemistry, 2006-10, Vol.54 (20), p.7804-7811

2006

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Structure of β-lactoglobulin microgels formed during heating as revealed by small-angle X-ray scattering and light scattering

Food hydrocolloids, 2011-10, Vol.25 (7), p.1766-1774

2011

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Fortified milk intake reduces iron, vitamin A, vitamin C, calcium, and B-vitamins inadequacies in Pakistan school-aged children: a diet modeling study

Annals of nutrition and metabolism, 2023-08, Vol.79, p.283

2023

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Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Journal of agricultural and food chemistry, 2015-10, Vol.63 (40), p.8829-8837

2015

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Formation and properties of the whey protein/K-casein complexes in heated skim milk -A review

Dairy science & technology, 2009, Vol.89 (1), p.3-29

2009

Volltextzugriff (PDF)

Formation and properties of the whey protein/kappa-casein complexes in heated skim milk – A review

Dairy science & technology, 2009, Vol.89, p.3-29

2009

Volltextzugriff (PDF)

Consumption of Milk Beverages Reduces Iron, Vitamin A, Vitamin C, Calcium, and B Vitamins Inadequacies in Pakistani School-Aged Children from Sindh and Punjab: A Diet Modeling Study

Current developments in nutrition, 2024-08, p.104435, Article 104435

2024

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Structure of [beta]-lactoglobulin microgels formed during heating as revealed by small-angle X-ray scattering and light scattering

Food hydrocolloids, 2011-10, Vol.25 (7), p.1766-1774

2011

Volltextzugriff (PDF)

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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Heat-Induced Gelation of Bovine Serum Albumin/Low-Methoxyl Pectin Systems and the Effect of Calcium Ions

Biomacromolecules, 2005-01, Vol.6 (1), p.374-385

2005

Volltextzugriff (PDF)

Effects of Added Sodium Caseinate on the Formation of Particles in Heated Milk

Journal of agricultural and food chemistry, 2005-10, Vol.53 (21), p.8265-8272

2005

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

Acid Gelation in Heated and Unheated Milks: Interactions between Serum Protein Complexes and the Surfaces of Casein Micelles

Nutritional and lifestyle management of the aging journey: A narrative review

Formation and properties of the whey protein/κ-casein complexes in heated skim milk — A review

Influence of the NaCl or CaCl2 Concentration on the Structure of Heat-Set Bovine Serum Albumin Gels at pH 7

Ingestion of a Pre-bedtime Protein Containing Beverage Prevents Overnight Induced Negative Whole Body Protein Balance in Healthy Middle-Aged Men: A Randomized Trial

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

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

Heteroprotein Complex Coacervation: Bovine β‑Lactoglobulin and Lactoferrin

Cirrhotic patients with portal hypertension-related bleeding and an indication for early-TIPS: A large multicentre audit with real-life results

Formation of whey protein/ κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles

Effect of the pH of Heating on the Qualitative and Quantitative Compositions of the Sera of Reconstituted Skim Milks and on the Mechanisms of Formation of Soluble Aggregates

Structure of β-lactoglobulin microgels formed during heating as revealed by small-angle X-ray scattering and light scattering

Fortified milk intake reduces iron, vitamin A, vitamin C, calcium, and B-vitamins inadequacies in Pakistan school-aged children: a diet modeling study

Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions

Formation and properties of the whey protein/K-casein complexes in heated skim milk -A review

Formation and properties of the whey protein/kappa-casein complexes in heated skim milk – A review

Consumption of Milk Beverages Reduces Iron, Vitamin A, Vitamin C, Calcium, and B Vitamins Inadequacies in Pakistani School-Aged Children from Sindh and Punjab: A Diet Modeling Study

Structure of [beta]-lactoglobulin microgels formed during heating as revealed by small-angle X-ray scattering and light scattering

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

Structure of bovine β-lactoglobulin-lactoferrin coacervates

Heat-Induced Gelation of Bovine Serum Albumin/Low-Methoxyl Pectin Systems and the Effect of Calcium Ions

Effects of Added Sodium Caseinate on the Formation of Particles in Heated Milk

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