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Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
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Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study
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Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation
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Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study
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Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
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Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions
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- Journal Article
- A1
- open access
Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
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Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein
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Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
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Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions