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Interfacial properties of heat-treated ovalbumin

Journal of colloid and interface science, 2007-11, Vol.315 (2), p.627-636

2007

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The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review

Foods, 2021-04, Vol.10 (4), p.823

2021

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Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles

Food hydrocolloids, 2018-11, Vol.84, p.38-46

2018

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The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

Food hydrocolloids, 2016-03, Vol.54, p.315-327

2016

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Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates

Food chemistry, 2024-11, Vol.458, p.140260, Article 140260

2024

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Protein Transport upon Advection at the Air/Water Interface: When Charge Matters

Langmuir, 2021-10, Vol.37 (42), p.12278-12289

2021

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The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion

Food chemistry, 2015-09, Vol.182, p.224-235

2015

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Statistical modeling of in vitro pepsin specificity

Food chemistry, 2021-11, Vol.362, p.130098-130098, Article 130098

2021

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Interfacial and (emulsion) gel rheology of hydrophobised whey proteins

International dairy journal, 2020-01, Vol.100, p.104556, Article 104556

2020

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Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Trends in food science & technology, 2021-02, Vol.108, p.119-132

2021

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The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy

Colloids and surfaces, B, Biointerfaces, 2019-10, Vol.182, p.110363-110363, Article 110363

2019

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Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption

Biochimie, 2020-02, Vol.169, p.95-105

2020

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Surface Properties and Conformation of Nephila clavipes Spider Recombinant Silk Proteins at the Air−Water Interface

Langmuir, 2009-07, Vol.25 (14), p.8170-8180

2009

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Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams

Journal of colloid and interface science, 2019-04, Vol.542, p.222-232

2019

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Crucial role of remaining lactose in whey protein isolate powders during storage

Journal of food engineering, 2017-02, Vol.195, p.206-216

2017

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Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface

Journal of agricultural and food chemistry, 2003-10, Vol.51 (21), p.6354-6361

2003

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Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties

Food hydrocolloids, 2020-04, Vol.101, p.105414, Article 105414

2020

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How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

Journal of food engineering, 2019-02, Vol.242, p.153-162

2019

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Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly

Annual review of food science and technology, 2019-03, Vol.10 (1), p.521-539

2019

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Succinimidyl Residue Formation in Hen Egg-White Lysozyme Favors the Formation of Intermolecular Covalent Bonds without Affecting Its Tertiary Structure

Biomacromolecules, 2011-01, Vol.12 (1), p.156-166

2011

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Strong Improvement of Interfacial Properties Can Result from Slight Structural Modifications of Proteins: The Case of Native and Dry-Heated Lysozyme

Langmuir, 2011-12, Vol.27 (24), p.14947-14957

2011

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Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation

Colloids and surfaces, B, Biointerfaces, 2016-07, Vol.143, p.97-106

2016

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An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile

Colloids and surfaces. A, Physicochemical and engineering aspects, 2015-06, Vol.475, p.44-54

2015

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Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels

Journal of agricultural and food chemistry, 2015-07, Vol.63 (29), p.6624-6632

2015

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Structural heterogeneity of milk casein micelles: a SANS contrast variation study

Soft matter, 2015-01, Vol.11 (2), p.389-399

2015

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Interfacial properties of heat-treated ovalbumin

The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review

Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates

Protein Transport upon Advection at the Air/Water Interface: When Charge Matters

The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion

Statistical modeling of in vitro pepsin specificity

Interfacial and (emulsion) gel rheology of hydrophobised whey proteins

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy

Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption

Surface Properties and Conformation of Nephila clavipes Spider Recombinant Silk Proteins at the Air−Water Interface

Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams

Crucial role of remaining lactose in whey protein isolate powders during storage

Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface

Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties

How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly

Succinimidyl Residue Formation in Hen Egg-White Lysozyme Favors the Formation of Intermolecular Covalent Bonds without Affecting Its Tertiary Structure

Strong Improvement of Interfacial Properties Can Result from Slight Structural Modifications of Proteins: The Case of Native and Dry-Heated Lysozyme

Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation

An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile

Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels

Structural heterogeneity of milk casein micelles: a SANS contrast variation study

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