Ghent University Academic Bibliography

Your filters: cql: keyword exact "beta-lactoglobulin"

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- Journal Article
- A1
Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion

Xiaona Tian (UGent) , Els Vossen (UGent) , Stefaan De Smet (UGent) and Thomas Van Hecke (UGent)

(2024) FOOD CHEMISTRY. 453.
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- Journal Article
- A2
- open access
New insights into protein-polysaccharide complex coacervation : dynamics, molecular parameters, and applications

Jiabao Zheng, Paul Van der Meeren (UGent) and Weizheng Sun

(2024) AGGREGATE. 5(1). p.1-19
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- Journal Article
- A1
The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein

Xin Yin, [missing] Wusigale, Hao Cheng, Paul Van der Meeren (UGent) and Li Liang

(2024) FOOD RESEARCH INTERNATIONAL. 188.
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- Journal Article
- A1
- open access
Heat stability assessment of milk : a review of traditional and innovative methods

Jianfeng Wu, Simin Chen and Paul Van der Meeren (UGent)

(2024) FOODS. 13(14).
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- PhD Thesis
- open access
Towards a better understanding of protein-polysaccharide electrostatic interactions and their application in designing delivery systems

Hao Li

(2023)
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- Journal Article
- A1
- open access
Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments

Arne Huyst (UGent) , Paul Van der Meeren (UGent) , Joëlle A.J. Housmans, Margarita Monge-Morera, Frederic Rousseau, Joost Schymkowitz and Jan A. Delcour

(2023) FOOD HYDROCOLLOIDS. 145.
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- Journal Article
- A1
Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method

Hao Li, Teng Wang (UGent) , Jiaqi Su (UGent) and Paul Van der Meeren (UGent)

(2022) FOOD HYDROCOLLOIDS. 133.
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- Journal Article
- A1
Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study

Hao Li, Teng Wang (UGent) , Chunxia Su (UGent) , Jianfeng Wu and Paul Van der Meeren (UGent)

(2022) FOOD HYDROCOLLOIDS. 122.
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- Journal Article
- A1
Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study

Hao Li and Paul Van der Meeren (UGent)

(2022) FOOD HYDROCOLLOIDS. 128.
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- Journal Article
- A1
Designing delivery systems for functional ingredients by protein/polysaccharide interactions

Hao Li, Teng Wang (UGent) , Yulin Hu (UGent) , Jianfeng Wu and Paul Van der Meeren (UGent)

(2022) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 119. p.272-287
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- Journal Article
- A1
- open access
New applications of advanced instrumental techniques for the characterization of food allergenic proteins

Sara Benedé, Daniel Lozano-Ojalvo, Susana Cristobal, Joana Costa, Enza D’Auria, Tanja Cirkovic Velickovic (UGent) , María Garrido-Arandia, Sibel Karakaya, Isabel Mafra, Gabriel Mazzucchelli, et al.

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 62(31). p.8686-8702
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- Journal Article
- A1
- open access
Safety of beta-lactoglobulin as a novel food pursuant to Regulation (EU) 2015/2283

Dominique Turck, Torsten Bohn, Jacqueline Castenmiller, Stefaan De Henauw (UGent) , Karen Ildico Hirsch-Ernst, Alexandre Maciuk, Inge Mangelsdorf, Harry J. McArdle, Androniki Naska, Carmen Pelaez, et al.

(2022) EFSA JOURNAL. 20(4).
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- Journal Article
- A1
- open access
Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Mirjana Radomirovic, Simeon Minic, Dragana Stanic-Vucinic, Milan Nikolic, Sam Van Haute (UGent) , Andreja Rajkovic (UGent) and Tanja Cirkovic Velickovic (UGent)

(2022) FOOD HYDROCOLLOIDS. 123.
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- Journal Article
- A1
Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin

Arima Diah Setiowati (UGent) , Lorenz De Neve, Qurrotul A'yun (UGent) and Paul Van der Meeren (UGent)

(2021) FOOD HYDROCOLLOIDS. 110.
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- Journal Article
- A1
Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy

Arne Huyst (UGent) , Herlinde De Keersmaecker (UGent) , Lomme J. Deleu, Kevin Braeckmans (UGent) , Jan A. Delcour and Paul Van der Meeren (UGent)

(2021) FOOD STRUCTURE-NETHERLANDS. 29.
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- Journal Article
- A1
Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions

Arne Huyst (UGent) , Lomme Deleu, Trui Luyckx (UGent) , Marlies Lambrecht, John Van Camp (UGent) , Jan Delcour and Paul Van der Meeren (UGent)

(2021) FOOD HYDROCOLLOIDS. 111.
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- Journal Article
- A1
Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

Jiaqi Su (UGent) , Yongjian Cai, Zijian Zhi (UGent) , Qing Guo, Like Mao, Yanxiang Gao, Fang Yuan and Paul Van der Meeren (UGent)

(2021) CARBOHYDRATE POLYMERS. 254.
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- Journal Article
- A1
Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability

Anders Hauer Møller, Wahyu Wijaya, Amita Jahangiri, Bjoern Madsen, Bjarne Joernsgaard, Signe Vaerbak, Marianne Hammershøj, Paul Van der Meeren (UGent) and Trine Kastrup Dalsgaard

(2020) FOOD HYDROCOLLOIDS. 101.
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- Journal Article
- A1
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

Arima Diah Setiowati (UGent) , Wahyu Wijaya and Paul Van der Meeren (UGent)

(2020) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 98. p.150-161
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- Journal Article
- A1
Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes

Jiaqi Su (UGent) , Qing Guo, Yongjian Cai, Teng Wang (UGent) , Like Mao, Yanxiang Gao, Fang Yuan and Paul Van der Meeren (UGent)

(2020) FOOD CHEMISTRY. 332.

Academic Bibliography

Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion

New insights into protein-polysaccharide complex coacervation : dynamics, molecular parameters, and applications

The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein

Heat stability assessment of milk : a review of traditional and innovative methods

Towards a better understanding of protein-polysaccharide electrostatic interactions and their application in designing delivery systems

Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments

Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method

Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study

Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study

Designing delivery systems for functional ingredients by protein/polysaccharide interactions

New applications of advanced instrumental techniques for the characterization of food allergenic proteins

Safety of beta-lactoglobulin as a novel food pursuant to Regulation (EU) 2015/2283

Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin

Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy

Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability

Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes

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