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On the Crucial Importance of the pH for the Formation and Self-Stabilization of Protein Microgels and Strands
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Advanced dairy chemistry — 1: Proteins
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Amyloid Fibril-Like Structure Underlies the Aggregate Structure across the pH Range for β-Lactoglobulin
inferredcites →https://doi.org/10.1016/j.foodhyd.2004.06.003openalex-snapshot
X-ray and light scattering study of the structure of large protein aggregates at neutral pH
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.02.006openalex-snapshot
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.03.020openalex-snapshot
Structure of β-lactoglobulin microgels formed during heating as revealed by small-angle X-ray scattering and light scattering
inferredcites →https://doi.org/10.1016/j.idairyj.2008.11.005openalex-snapshot
Mechanism of formation of stable heat-induced β-lactoglobulin microgels
inferredcites →https://doi.org/10.1016/j.ijbiomac.2008.04.002openalex-snapshot
Light scattering study of heat-denatured globular protein aggregates
inferredcites →https://doi.org/10.1016/s0378-4371(01)00514-3openalex-snapshot
Aggregation, gelation and phase separation of heat denatured globular proteins
inferredcites →https://doi.org/10.1021/bm800502jopenalex-snapshot
Structure of Heat-Induced β-Lactoglobulin Aggregates and their Complexes with Sodium-Dodecyl Sulfate
inferredcites →https://doi.org/10.1021/jf970751topenalex-snapshot
Kinetics of Heat-Induced Aggregation of β-Lactoglobulin
inferredcites →https://doi.org/10.1021/la900501nopenalex-snapshot
Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions
inferredcites →https://doi.org/10.1021/ma9905775openalex-snapshot
Kinetics of Aggregation and Gelation of Globular Proteins after Heat-Induced Denaturation
inferredcites →https://doi.org/10.1039/c0sm00220hopenalex-snapshot
Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment
inferredcites →https://doi.org/10.1051/jcp/1996930987openalex-snapshot
Experimental evidence for a two-step process in the aggregation of β-lactoglobulin at pH 7
inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01640.xopenalex-snapshot
Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet–Soybean Slurry to Produce Gruels for Complementary Foods for Young Children
inferredcites →https://doi.org/10.1140/epje/i2006-10055-7openalex-snapshot
Mechanisms of structure formation in particulate gels of β-lactoglobulin formed near the isoelectric point
inferredcites →https://doi.org/10.1533/9781845693671.2.288openalex-snapshot
Food characterisation using scattering methods
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Tunable Carbon Nanotube/Protein Core‐Shell Nanoparticles with NIR‐ and Enzymatic‐Responsive Cytotoxicity
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Bacteriophage‐built gels as platforms for biomedical applications
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Protein Microgels from Amyloid Fibril Networks
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Emulsification Capacity of Microgels Assembled from β-Lactoglobulin and Pectin
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Casein Microparticles from Blend Films Forming Casein/α-Tocopherol Emulsion Droplets in Solution
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Production of Whey Protein-Based Aggregates Under Ohmic Heating
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Heat-Induced Aggregation Properties of Whey Proteins as Affected by Storage Conditions of Whey Protein Isolate Powders
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Design, properties, and applications of protein micro- and nanoparticles
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Cold gelation of water in water emulsions stabilized by protein particles
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The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions
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Morphology development in single drop drying for native and aggregated whey protein dispersions
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Formation and functionality of self-assembled whey protein microgels
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Preheat-induced pea protein particles with anti-aggregation behaviors at virous conditions
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Influence of sulphate, chloride, and thiocyanate salts on formation of β-lactoglobulin–pectin microgels
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Effect of High Acyl Gellan Gum and Ph on the Structural and Foaming Properties of Heated Whey Protein Suspensions
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Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions
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The characteristics of heat-induced aggregates formed by mixtures of β-lactoglobulin and β-casein
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Bulk self-aggregation drives foam stabilization properties of whey protein microgels
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The effect of aggregation into fractals or microgels on the charge density and the isoionic point of globular proteins
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Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6
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The effect of the pH on thermal aggregation and gelation of soy proteins
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Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins
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A detailed investigation of whey protein isolate solutions and gels reveals a number of novel characteristics
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Calcium-induced gelation of whey protein aggregates: Kinetics, structure and rheological properties
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Study on β-lactoglobulin microgels adsorption onto a hydrophobic solid surface by QCM-D
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Kinetic and structural characterization of whey protein aggregation in a millifluidic continuous process
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Heat-induced whey protein microparticulation under continuous shear in acidic conditions
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Stabilization of amylopectin-pullulan water in water emulsions by Interacting protein particles
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Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures
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Soy protein particles with enhanced anti-aggregation behaviors under various heating temperatures, pH, and ionic strengths
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Dual-function dextrin modulators in protein-rich matrices: Controlled aggregation for tailored fluid-gel transitions under thermal processing
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Influence of seeding and stirring on the structural properties and formation yield of whey protein microgels
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Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation
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Gelation of whey protein fractal aggregates induced by the interplay between added HCl, CaCl2 and NaCl
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Control of thermal fabrication and size of β-lactoglobulin-based microgels and their potential applications
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Dynamic and viscoelastic interfacial behavior of β-lactoglobulin microgels of varying sizes at fluid interfaces
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Structure and stabilization of water-in-water emulsions in the presence of two types of microgels
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Spontaneous formation of protein microcapsules using water-in-water emulsions stabilized by protein microgels
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Microgels — An alternative colloidal ingredient for stabilization of food emulsions
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Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate
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Protein Microgel-Stabilized Pickering Liquid Crystal Emulsions Undergo Analyte-Triggered Configurational Transition
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Effect of the Interfacial Tension on Droplet Association in Aqueous Multiphase Systems
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Influence of the Protein Particle Morphology and Partitioning on the Behavior of Particle-Stabilized Water-in-Water Emulsions
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Exploiting Complex Formation between Polysaccharides and Protein Microgels To Influence Particle Stabilization of W/W Emulsions
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Viscosity and Morphology of Water-in-Water Emulsions: The Effect of Different Biopolymer Stabilizers
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Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions
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Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point
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Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein
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Particles Trapped at the Droplet Interface in Water-in-Water Emulsions
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Stabilization of Water-in-Water Emulsions by Addition of Protein Particles
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Protein Microgels from Amyloid Fibril Networks
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High-throughput fabrication of antimicrobial phage microgels and example applications in food decontamination
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The influence of pH and ionic strength on the swelling of dense protein particles
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Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions
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Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels
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Salt induced slowdown of kinetics and dynamics during thermal gelation of egg-yolk
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The effect of protein aggregate morphology on phase separation in mixtures with polysaccharides
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Impact of Chitosan Molecular Weight and Attached Non-Interactive Chains on the Formation of α-Lactalbumin Nanogel Particles
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Texturization of dairy protein systems with whey protein isolate aggregates
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Stabilization of Water-in-Water emulsions by bishydrophilic microgels
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Elaboration et caractérisation de nanoparticules de protéines.
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Elaboration of microgel protein particles by controlled selfassembling of heat‐denatured beta‐lactoglobulin
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Modulation de la texture des gels acides laitiers par addition d'agrégats de protéines laitières
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Stabilisation des émulsions laitières aux cours des traitements technologiques : action combinée des agrégats de protéines de lactosérum et des caséines.
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Aggregation, gelation and hydrodynamic spinning of whey proteins
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Conception d’itinéraires technologiques pour la production et la stabilisation par séchage d’assemblages protéiques fractals
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Structure and Rheology of complex liquids and gels containing polysaccharides and proteins
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