• Publications
  • Influence
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
The literature is reviewed on the formation and the structure of β-lactoglobulin and whey protein isolate (WPI) aggregates in aqueous solution induced by heating. The focus is on the effects of theExpand
  • 340
  • 21
Static and Dynamic Scattering of β-Lactoglobulin Aggregates Formed after Heat-Induced Denaturation at pH 2
The structure and internal dynamics of β-lactoglobulin aggregates formed after heat-induced denaturation at pH 2 and different ionic strengths were investigated using light, neutron, and X-rayExpand
  • 164
  • 10
Revised state diagram of Laponite dispersions.
We propose a state diagram of charged disk-like mineral particle (Laponite) dispersions as a function of the Laponite concentration (C) and the concentration of added salt (C(s)), based on simpleExpand
  • 159
  • 9
Controlled food protein aggregation for new functionality
Abstract Globular proteins are an important component of many food products. Heat-induced aggregation of globular proteins gives them new properties that can be useful in food products. In order toExpand
  • 138
  • 8
Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering
Abstract Extensive static and dynamic light scattering (DLS) measurements were done on sodium caseinate solutions as a function of the ionic strength (3–500 mM NaCl), pH (5–8) and temperature (10–70Expand
  • 118
  • 8
Aggregation, gelation and phase separation of heat denatured globular proteins
β-lactoglobulin is a globular protein which aggregates after a heat-induced denaturation. It may be considered as a good model system to investigate the processes of aggregation, gelation and phaseExpand
  • 115
  • 6
Light scattering study of heat-denatured globular protein aggregates.
The structure of aggregates formed by the globular protein beta-lactoglobulin (beta-lg) after heat induced denaturation was studied using light scattering and size exclusion chromatography. TheExpand
  • 84
  • 6
Calcium and acid induced gelation of (amidated) low methoxyl pectin
A systematic study is made of the gelation of low methoxyl pectin (LMP) and partially amidated low methoxyl pectin (ALMP) as a function of pH and Ca2+ concentration. Sol–gel state diagrams areExpand
  • 87
  • 6
The effect of temperature and ionic strength on the dimerisation of β-lactoglobulin
Abstract Bovine β-lactoglobulin is a globular whey protein that associates partly and reversibly in dimers in the native state. Static and dynamic light scattering techniques have been used toExpand
  • 134
  • 5
Structure and dynamical mechanical properties of suspensions of sodium caseinate.
Sodium caseinate is derived from casein which is the major milk protein and forms small star-like aggregates in aqueous solution. The dynamic mechanical properties of dense sodium caseinateExpand
  • 67
  • 5