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The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Thermal modifications of structure and codenaturation of α-lactalbumin and β-lactoglobulin induce changes of solubility and susceptibility to proteases
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Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
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Coalescence stability of emulsions containing globular milk proteins
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Electrostatic effects on β-lactoglobulin transitions during heat denaturation as studied by differential scanning calorimetry
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Stability and mechanism of whey protein soluble aggregates thermally treated with salts
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Conditions limiting the influence of thiol–disulphide interchange reactions on the heat-induced aggregation kinetics of β-lactoglobulin
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Characterization of soluble aggregates from whey protein isolate
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Ultrasonic spectrometry study of the influence of temperature on whey protein aggregation
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Milk protein interfacial layers and the relationship to emulsion stability and rheology
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Heat-induced aggregation of β-lactoglobulin A and B with α-lactalbumin
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Changed protein structures of bovine β-lactoglobulin B and α-lactalbumin as a consequence of heat treatment
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Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study
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Emulsions—creaming and rheology
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Sulfitolysis of whey proteins: effects on emulsion properties
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Surface hydrophobicity and aggregation of .beta.-lactoglobulin heated near neutral pH
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Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate
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Steric Effects Governing Disulfide Bond Interchange during Thermal Aggregation in Solutions of β-Lactoglobulin B and α-Lactalbumin
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Emulsifying properties of proteins: evaluation of a turbidimetric technique
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Heat-Induced Interactions and Gelation of Mixtures of β-Lactoglobulin and α-Lactalbumin
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Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes
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Self-diffusion measurements of polycyclic aromatic hydrocarbon alkali metal salts
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Thermal unfolding of monomeric and dimeric β‐lactoglobulins
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Food Emulsions: Principles, Practice, and Techniques
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Heat-induced Complex Formation betweenκ-Casein and α-Lactalbumin
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Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured Proteins
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Kinetics of Formation and Physicochemical Characterization of Thermally‐Induced β‐Lactoglobulin Aggregates
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Fennema’s Food Chemistry, Fifth Edition
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Protein Particulates: Another Generic Form of Protein Aggregation?
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Comparative Study on Heat Stability and Functionality of Camel and Bovine Milk Whey Proteins
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Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing
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Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder
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Combined effect of heat treatment and ionic strength on the functionality of whey proteins
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A Rapid Method for the Determination of Whey Protein Denaturation
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Effect of Sodium and Calcium Addition on Thermal Denaturation of Apo-α-Lactalbumin: a Differential Scanning Calorimetric Study
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Thermal Properties of Whey Protein Aggregates
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.1016/j.lwt.2022.114406openalex-snapshot
Structure and functional properties of whey protein conjugated with carboxymethyl cellulose through maillard reaction
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116544openalex-snapshot
Comparative study of the emulsifying properties of blue lupin, white lupin, and soybean protein isolates
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.117434openalex-snapshot
Functional properties of enzymatically modified high-protein sesame meal extracts as a natural food emulsifier
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118689openalex-snapshot
Effects of whey protein isolate heating temperature on formation and stabilization of arabinoxylan-whey protein isolate based Pickering emulsions
inferred← citeshttps://doi.org/10.1016/j.procbio.2023.05.008openalex-snapshot
Liquid storage stability of the Class II hydrophobin HFBI: Effect of pH on functional properties
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.02.011openalex-snapshot
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2021.105553openalex-snapshot
Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c07337openalex-snapshot
Effects of (−)-Epigallocatechin-3-gallate on the Functional and Structural Properties of Soybean Protein Isolate
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c07139openalex-snapshot
Validation of Layer-By-Layer Coating as a Procedure to Enhance Lactobacillus plantarum Survival during In Vitro Digestion, Storage, and Fermentation
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c00073openalex-snapshot
Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO2 Nanoparticles
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c07664openalex-snapshot
Evaluating and Validating the Fluorescent Probe Methodology for Measuring the Effective Hydrophobicity of Protein, Protein Hydrolyzate, and Amino Acid
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b05174openalex-snapshot
Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties
inferred← citeshttps://doi.org/10.1021/acs.langmuir.4c00762openalex-snapshot
Mechanisms of Air Entraining of Proteins in Cementitious Materials
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.4c00877openalex-snapshot
Physicochemical and Functional Properties of Blue Lupin and White Lupin Protein Isolates
inferred← citeshttps://doi.org/10.1039/c8fo00182kopenalex-snapshot
Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein
inferred← citeshttps://doi.org/10.1039/c8ra10559fopenalex-snapshot
Effect of electron beam irradiation on the structural characteristics and functional properties of rice proteins
inferred← citeshttps://doi.org/10.1080/10408398.2020.1786354openalex-snapshot
Spray-drying wall materials: relationship with bioactive compounds
inferred← citeshttps://doi.org/10.1080/87559129.2023.2279594openalex-snapshot
Recent Advances in the Modification of Underutilized Pseudocereal Proteins for Improving Their Functionality: A Practical, Comprehensive and Up-To-Date Review
inferred← citeshttps://doi.org/10.1093/ijfood/vvae066openalex-snapshot
Techno-functional properties of soy, rice, and carioca bean protein blends
inferred← citeshttps://doi.org/10.1111/1471-0307.13157openalex-snapshot
Whey protein isolate‐sodium alginate complexes: Structural, physicochemical, functional properties and formation mechanism
inferred← citeshttps://doi.org/10.1111/1750-3841.71090openalex-snapshot
Protein‐Glutaminase‐Mediated Deamidation Enhances the Functional Properties of Walnut Protein Concentrate for Food Applications
inferred← citeshttps://doi.org/10.1111/1750-3841.71536openalex-snapshot
Functional, Rheological, and Sensory Properties of a Whey Protein Phospholipid Concentrate‐Based Ready‐to‐Mix Beverage System
inferred← citeshttps://doi.org/10.1111/ijfs.13292openalex-snapshot
Ultrasound‐induced changes in physical and functional properties of whey proteins
inferred← citeshttps://doi.org/10.1111/ijfs.15374openalex-snapshot
The conformation and physico‐chemical properties of pH‐treated golden pompano protein on the oil/water interfacial properties and emulsion stability
inferred← citeshttps://doi.org/10.1111/ijfs.17047openalex-snapshot
Protein hydrolysates from buffalo cheese whey: production and characterisation for food supplementation
inferred← citeshttps://doi.org/10.1111/jfpe.70332openalex-snapshot
Functionality, ACE ‐Inhibitory Activities and Antioxidant Activity of Whey Protein: Effects of Simultaneous Dual Frequency Ultrasound Pretreatment
inferred← citeshttps://doi.org/10.1111/jfpp.15520openalex-snapshot
Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties
inferred← citeshttps://doi.org/10.1155/2018/1789892openalex-snapshot
The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs
inferred← citeshttps://doi.org/10.1371/journal.pone.0192511openalex-snapshot
Stability of lutein encapsulated whey protein nano-emulsion during storage
inferred← citeshttps://doi.org/10.1515/pjfns-2015-0043openalex-snapshot
Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt
inferred← citeshttps://doi.org/10.1590/1981-6723.12716openalex-snapshot
Powdered yoghurt produced by spray drying and freeze drying: a review
inferred← citeshttps://doi.org/10.1590/1981-6723.19016openalex-snapshot
Efeito da adição de proteína do soro do leite como substituto do trigo na formulação de bolos sem adição de açúcar
inferred← citeshttps://doi.org/10.18174/403476openalex-snapshot
Microfluidic methods to study emulsion formation
inferred← citeshttps://doi.org/10.18174/566453openalex-snapshot
Interfacial properties of dairy ingredients: role of various protein fractions and emulsifier crystals
inferred← citeshttps://doi.org/10.21203/rs.3.rs-6120671/v1openalex-snapshot
Modulation of Bovine Bone Soup Stability: A Study on Demulsification Mechanisms and Hydrocolloid Interventions
inferred← citeshttps://doi.org/10.21323/2618-9771-2025-8-2-221-230openalex-snapshot
Complex modification of whey protein profile as an approach to the creation of enriched protein ingredients
inferred← citeshttps://doi.org/10.2139/ssrn.4892918openalex-snapshot
Characterization Of Interaction between Whey Protein Isolate (Wpl) and Erythritol in Aqueous Solution: Effects Of Ph And Mixing Ratio
inferred← citeshttps://doi.org/10.2139/ssrn.5369684openalex-snapshot
Effects of Whey Protein Isolate Denaturation Temperature on Formation and Stabilization of Arabinoxylan-Whey Protein Isolate Based Pickering Emulsions
inferred← citeshttps://doi.org/10.2139/ssrn.5518277openalex-snapshot
Exploring Aquasoya-stabilized emulsion gels: synergy with κ-carrageenan and canola oil for functional food modeling
inferred← citeshttps://doi.org/10.21608/jsas.2018.3617.1064openalex-snapshot
Effect of pH, carbohydrates, and NaCl on functional properties of whey proteins
inferred← citeshttps://doi.org/10.21931/rb/2021.06.01.24openalex-snapshot
Protein recovery from residual bovine whey: Influence of acid thermo-coagulation
inferred← citeshttps://doi.org/10.29219/fnr.v62.1572openalex-snapshot
A meal concept designed for older adults – Small, enriched meals including dessert
inferred← citeshttps://doi.org/10.3168/jds.2018-15254openalex-snapshot
Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk
inferred← citeshttps://doi.org/10.3168/jds.2019-16862openalex-snapshot
Change in the structural and functional properties of goat milk protein due to pH and heat
inferred← citeshttps://doi.org/10.3168/jds.2022-21848openalex-snapshot
Predictive formulas for different measures of cheese yield using milk composition from individual goat samples
inferred← citeshttps://doi.org/10.3168/jds.2023-23742openalex-snapshot
Structure and functionality of whey protein, pea protein, and mixed whey and pea proteins treated by pH shift or high-intensity ultrasound
inferred← citeshttps://doi.org/10.3168/jds.2023-24088openalex-snapshot
Complexation of bovine lactoferrin with selected phenolic acids via noncovalent interactions: Binding mechanism and altered functionality
inferred← citeshttps://doi.org/10.3168/jds.2024-24707openalex-snapshot
Milk fat globule membrane proteins are crucial in regulating lipid digestion during simulated in vitro infant gastrointestinal digestion
inferred← citeshttps://doi.org/10.3168/jds.2025-26765openalex-snapshot
Predicting whey's functional properties through synchronous front-face fluorescence spectroscopy
inferred← citeshttps://doi.org/10.3168/jds.2025-27291openalex-snapshot
High Fischer ratio oligopeptide–fortified goat milk: A dual efficacy study on enhancing protein nutritional value and improving functional characteristics
inferred← citeshttps://doi.org/10.3168/jds.2026-28850openalex-snapshot
Acid-induced gelation properties of a novel milk protein concentrate containing preaggregated whey proteins
inferred← citeshttps://doi.org/10.33582/mpnfs.2022.202205002openalex-snapshot
Pendant Drop Tensiometer: A Valuable Tool for the Characterization of the Foaming Properties and the Interfacial Behavior of Protein Solutions.
inferred← citeshttps://doi.org/10.3389/fnut.2023.1186469openalex-snapshot
Optimization of spray dried yogurt and its application to prepare functional cookies
inferred← citeshttps://doi.org/10.3389/fsufs.2023.1243183openalex-snapshot
Mungbean and pumpkin protein isolates as novel ingredients for the development of meat analogs using heat-induced gelation technique
inferred← citeshttps://doi.org/10.3390/biom15121722openalex-snapshot
In Vitro Digestibility, Structural and Functional Properties of Millettia speciosa Champ. Seed Protein
inferred← citeshttps://doi.org/10.3390/foods10091991openalex-snapshot
Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release
inferred← citeshttps://doi.org/10.3390/foods11192992openalex-snapshot
Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin
inferred← citeshttps://doi.org/10.3390/foods11213329openalex-snapshot
Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis
inferred← citeshttps://doi.org/10.3390/foods12020368openalex-snapshot
Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties
inferred← citeshttps://doi.org/10.3390/foods12152869openalex-snapshot
Effects of Heat Treatment on the Structural and Functional Properties of Phaseolus vulgaris L. Protein
inferred← citeshttps://doi.org/10.3390/foods13203252openalex-snapshot
Optimization and Preparation of Ultrasound-Treated Whey Protein Isolate Pickering Emulsions
inferred← citeshttps://doi.org/10.3390/foods15020257openalex-snapshot
Influence of pH and Heat Treatment on the Physicochemical, Interfacial, and Emulsifying Properties of Hemp Seed Protein Dispersions
inferred← citeshttps://doi.org/10.3390/molecules25225366openalex-snapshot
Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures
inferred← citeshttps://doi.org/10.3390/molecules26206247openalex-snapshot
Characterization of Conjugates between α-Lactalbumin and Benzyl Isothiocyanate—Effects on Molecular Structure and Proteolytic Stability
inferred← citeshttps://doi.org/10.3390/pr14101571openalex-snapshot
Impact of the Bean Protein Concentrate and Maltodextrin Mixture as an Alternative Wall Material in the Microencapsulation of Gallic Acid: Physicochemical, Techno-Functional, Antioxidant Characterization and Optimization
inferred← citeshttps://doi.org/10.4236/fns.2017.81006openalex-snapshot
Evaluation of Antioxidant, Antiglycant and ACE-Inhibitory Activity in Enzymatic Hydrolysates of α-Lactalbumin
inferred← citeshttps://doi.org/10.5772/intechopen.1011415openalex-snapshot
Milk Proteins: Foaming and Emulsifying Properties in Dairy Processing
inferred← citeshttps://doi.org/10.5772/intechopen.106118openalex-snapshot
Food Processing and Preservation
inferred← citeshttps://doi.org/10.5772/intechopen.111692openalex-snapshot
Chemistry of Camel Milk Proteins in Food Processing
inferred← citeshttps://doi.org/10.5772/intechopen.99092openalex-snapshot
Promising Food Ingredients: Milk Proteins
inferred← citeshttps://doi.org/10.70675/131c43edzf3f8z4dbcz952azfb2ab58bcab4openalex-snapshot
Les propriétés émulsifiantes du lait de chamelle et de ses fractions protéiques : étude physico-chimique et biochimique
inferred← citeshttps://doi.org/10.70675/b402d5bcz0bedz448cz98e6z56d6712fbda9openalex-snapshot
Stabilisation des émulsions laitières aux cours des traitements technologiques : action combinée des agrégats de protéines de lactosérum et des caséines.
inferred← citeshttps://doi.org/10.70675/c835e863z8bf2z4e76z81c1zeb9fb382cbc1openalex-snapshot
Propriétés techno-fonctionnelles du lait de dromadaire
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