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Casein–whey protein interactions in heated milk: the influence of pH

International dairy journal, 2003, Vol.13 (8), p.669-677

2003

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Lubrication, Adsorption, and Rheology of Aqueous Polysaccharide Solutions

Langmuir, 2011-04, Vol.27 (7), p.3474-3484

2011

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Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles

International dairy journal, 2008-05, Vol.18 (5), p.556-565

2008

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Biocompatible Micro-Gel Particles from Cross-Linked Casein Micelles

Biomacromolecules, 2007-04, Vol.8 (4), p.1300-1305

2007

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Casein micelles and their internal structure

Advances in colloid and interface science, 2012-03, Vol.171-172 (2), p.36-52

2012

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Conformational Changes in ι- and κ-Carrageenans Induced by Complex Formation with Bovine β-Casein

Biomacromolecules, 2007-02, Vol.8 (2), p.368-375

2007

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Rennet-induced coagulation of enzymatically cross-linked casein micelles

International dairy journal, 2007-05, Vol.17 (5), p.442-447

2007

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Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties

Journal of agricultural and food chemistry, 2004-02, Vol.52 (3), p.623-631

2004

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Complexation of Whey Proteins with Carrageenan

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3550-3555

2004

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Gelation of Casein-Whey Protein Mixtures

Journal of dairy science, 2004-05, Vol.87 (5), p.1167-1176

2004

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Disruption and reassociation of casein micelles under high pressure

Journal of dairy research, 2006-08, Vol.73 (3), p.294-298

2006

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Disruption and Reassociation of Casein Micelles under High Pressure: Influence of Milk Serum Composition and Casein Micelle Concentration

Journal of agricultural and food chemistry, 2006-08, Vol.54 (16), p.5903-5909

2006

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Ethanol stability of casein micelles cross-linked with transglutaminase

International dairy journal, 2007-05, Vol.17 (5), p.436-441

2007

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Complex Formation of Whey Proteins: Exocellular Polysaccharide EPS B40

Langmuir, 2003-10, Vol.19 (22), p.9404-9410

2003

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Diffusivity of Whey Protein and Gum Arabic in Their Coacervates

Langmuir, 2004-07, Vol.20 (15), p.6389-6395

2004

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Disruption and reassociation of casein micelles during high pressure treatment: influence of whey proteins

Journal of dairy research, 2007-05, Vol.74 (2), p.194-197

2007

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Structural characterization of α-lactalbumin nanotubes

Soft matter, 2009-01, Vol.5 (10), p.2020

2009

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Oligomerization of hydrophobin SC3 in solution: From soluble state to self‐assembly

Protein science, 2004-03, Vol.13 (3), p.810-821

2004

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High pressure-induced solubilisation of micellar calcium phosphate from cross-linked casein micelles

Colloids and surfaces. A, Physicochemical and engineering aspects, 2007-03, Vol.295 (1), p.264-268

2007

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Influence of Calcium on the Self-Assembly of Partially Hydrolyzed α-Lactalbumin

Langmuir, 2004-08, Vol.20 (16), p.6841-6846

2004

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Peptide–peptide and protein–peptide interactions in mixtures of whey protein isolate and whey protein isolate hydrolysates

International dairy journal, 2006-08, Vol.16 (8), p.840-849

2006

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Influence of ethanol on the rennet-induced coagulation of milk

Journal of dairy research, 2006-08, Vol.73 (3), p.312-317

2006

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Biocompatible Micro-Gel Particles from Cross-Linked Casein Micelles

Biomacromolecules, 2007-01, Vol.8 (4), p.1300-1305

2007

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Casein micelles and their internal structure

Advances in colloid and interface science, 2012, Vol.171-72, p.36-52

2012

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Conformational Changes in iota- and kappa-Carrageenans Induced by Complex Formation with Bovine beta2-Casein

Biomacromolecules, 2007-01, Vol.8 (2), p.368-375

2007

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Casein–whey protein interactions in heated milk: the influence of pH

Lubrication, Adsorption, and Rheology of Aqueous Polysaccharide Solutions

Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles

Biocompatible Micro-Gel Particles from Cross-Linked Casein Micelles

Casein micelles and their internal structure

Conformational Changes in ι- and κ-Carrageenans Induced by Complex Formation with Bovine β-Casein

Rennet-induced coagulation of enzymatically cross-linked casein micelles

Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties

Complexation of Whey Proteins with Carrageenan

Gelation of Casein-Whey Protein Mixtures

Disruption and reassociation of casein micelles under high pressure

Disruption and Reassociation of Casein Micelles under High Pressure: Influence of Milk Serum Composition and Casein Micelle Concentration

Ethanol stability of casein micelles cross-linked with transglutaminase

Complex Formation of Whey Proteins: Exocellular Polysaccharide EPS B40

Diffusivity of Whey Protein and Gum Arabic in Their Coacervates

Disruption and reassociation of casein micelles during high pressure treatment: influence of whey proteins

Structural characterization of α-lactalbumin nanotubes

Oligomerization of hydrophobin SC3 in solution: From soluble state to self‐assembly

High pressure-induced solubilisation of micellar calcium phosphate from cross-linked casein micelles

Influence of Calcium on the Self-Assembly of Partially Hydrolyzed α-Lactalbumin

Peptide–peptide and protein–peptide interactions in mixtures of whey protein isolate and whey protein isolate hydrolysates

Influence of ethanol on the rennet-induced coagulation of milk

Biocompatible Micro-Gel Particles from Cross-Linked Casein Micelles

Casein micelles and their internal structure

Conformational Changes in iota- and kappa-Carrageenans Induced by Complex Formation with Bovine beta2-Casein

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