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Molecular dynamics simulation of the effect of heat on the conformation of bovine β-lactoglobulin A: A comparison of conventional and accelerated methods

Food hydrocolloids, 2013-03, Vol.30 (2), p.519-530

Euston, S.R.

2013

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Changes in the rheology and microstructure of processed cheese during cooking

Food science & technology, 2003-01, Vol.36 (3), p.339-345

2003

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Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing

Food bioscience, 2022-10, Vol.49, p.101895, Article 101895

2022

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Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt

Food hydrocolloids, 2007-03, Vol.21 (2), p.237-244

2007

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Effects of sucrose and sodium chloride on foaming properties of egg white proteins

Food research international, 2007-04, Vol.40 (3), p.347-355

2007

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Lab scale fermentation studies with marine bacteria to maximize the production of bioemulsifiers for cosmetic and food industries

New biotechnology, 2018-10, Vol.44, p.S39-S39

2018

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Rising to the challenges: Solution‐based case studies highlighting innovation and evolution in reformulation

Nutrition bulletin, 2020-09, Vol.45 (3), p.332-340

2020

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Separation and identification of hen egg protein isoforms using SDS–PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry

Food chemistry, 2006, Vol.99 (4), p.702-710

2006

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Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment

Food hydrocolloids, 2005, Vol.19 (3), p.533-539

2005

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Denaturation and aggregation of β-lactoglobulin—a preliminary molecular dynamics study

Food hydrocolloids, 2007, Vol.21 (7), p.1081-1091

2007

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Aggregation kinetics of heated whey protein-stabilized emulsions

Food hydrocolloids, 2000-03, Vol.14 (2), p.155-161

2000

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Simulating the self-association of caseins

Food hydrocolloids, 2005, Vol.19 (3), p.379-386

2005

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Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein

International dairy journal, 1999-01, Vol.9 (10), p.693-701

1999

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The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emulsions and in a Model Food System

Journal of food science, 2000-09, Vol.65 (6), p.934-940

2000

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14 - Modelling and computer simulation of food structures

Food microstructures, 2013, p.336-385

Euston, S.R.

2013

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Time- and temperature-dependent changes in the adsorbed layer on caseinate-stabilized emulsion droplets

Food research international, 2001, Vol.34 (5), p.369-376

2001

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19 - Protein gels

Proteins in Food Processing, 2018, p.501-521

Second Edition, 2018

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Modelling and Computer Simulation of Food Structures

Food Microstructures - Microscopy, Measurement and Modelling, 2013, p.336-385

Euston, S.R

2013

Volltextzugriff (PDF)

Statistical modelling of food colloids and polymers

Euston, S.R

1989

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13 - Modelling and computer simulation of food structures

Understanding and controlling the microstructure of complex foods, 2007, p.334-386

2007

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Computer simulation of bridging flocculation

Journal of the Chemical Society. Faraday transactions, 1991, Vol.87 (14), p.2193

1991

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Modelling of Colloids and Emulsions

Food Emulsions and Foams, 1987, p.289-290

1987

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Molecular dynamics simulation of the effect of heat on the conformation of bovine β-lactoglobulin A: A comparison of conventional and accelerated methods

Changes in the rheology and microstructure of processed cheese during cooking

Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing

Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt

Effects of sucrose and sodium chloride on foaming properties of egg white proteins

Lab scale fermentation studies with marine bacteria to maximize the production of bioemulsifiers for cosmetic and food industries

Rising to the challenges: Solution‐based case studies highlighting innovation and evolution in reformulation

Separation and identification of hen egg protein isoforms using SDS–PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry

Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment

Denaturation and aggregation of β-lactoglobulin—a preliminary molecular dynamics study

Aggregation kinetics of heated whey protein-stabilized emulsions

Simulating the self-association of caseins

Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein

The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emulsions and in a Model Food System

14 - Modelling and computer simulation of food structures

Time- and temperature-dependent changes in the adsorbed layer on caseinate-stabilized emulsion droplets

19 - Protein gels

Modelling and Computer Simulation of Food Structures

Statistical modelling of food colloids and polymers

13 - Modelling and computer simulation of food structures

Computer simulation of bridging flocculation

Modelling of Colloids and Emulsions

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