In situ microstructure evaluation during gelation of β-lactoglobulin
|
journal
|
January 2009 |
Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins
|
journal
|
January 2011 |
Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions
|
journal
|
January 2021 |
Food Gels: Gelling Process and New Applications
|
journal
|
April 2012 |
Weak Self-Interactions of Globular Proteins Studied by Small-Angle X-ray Scattering and Structure-Based Modeling
|
journal
|
August 2014 |
Heat-Induced Whey Protein Gels: Effects of pH and the Addition of Sodium Caseinate
|
journal
|
September 2010 |
Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry
|
journal
|
June 2007 |
The ability to store energy in pea protein gels is set by network dimensions smaller than 50 nm
|
journal
|
October 2014 |
Phase separation dynamics of gluten protein mixtures
|
journal
|
January 2019 |
Gelation of food protein-protein mixtures
|
journal
|
August 2019 |
Heat-Induced Gelation of Pea Legumin: Comparison with Soybean Glycinin
|
journal
|
July 2004 |
Multilevel structural responses of β-conglycinin and glycinin under acidic or alkaline heat treatment
|
journal
|
November 2016 |
Gelation properties of soya and whey protein isolate mixtures
|
journal
|
November 2002 |
The influence of electrostatic interaction on the structure and the shear modulus of heat-set globular protein gels
|
journal
|
January 2008 |
Whey proteins: Musings on denaturation, aggregate formation and gelation
|
journal
|
January 2020 |
Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels
|
journal
|
August 2012 |
Irena : tool suite for modeling and analysis of small-angle scattering
|
journal
|
February 2009 |
Ultra-small-angle X-ray scattering at the Advanced Photon Source
|
journal
|
April 2009 |
Extraction methods significantly impact pea protein composition, structure and gelling properties
|
journal
|
August 2021 |
Mechanical reinforcement of polymer nanocomposites: theory and ultra-small angle X-ray scattering (USAXS) studies
|
journal
|
January 2011 |
Microscopic Diffusion and Hydrodynamic Interactions of Hemoglobin in Red Blood Cells
|
journal
|
August 2007 |
Light-Scattering Study of the Structure of Aggregates and Gels Formed by Heat-Denatured Whey Protein Isolate and β-Lactoglobulin at Neutral pH
|
journal
|
March 2007 |
Formation and Characterization of Zein-Based Oleogels
|
journal
|
October 2020 |
Comparison of the Gelation Properties of .beta.-Lactoglobulin Genetic Variants A and B
|
journal
|
May 1994 |
Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate
|
journal
|
February 2011 |
Less is more: Limited fractionation yields stronger gels for pea proteins
|
journal
|
March 2021 |
Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel
|
journal
|
July 2020 |
Formation of the Dynamic Clusters in Concentrated Lysozyme Protein Solutions
|
journal
|
November 2009 |
An asymmetric dimer of β-lactoglobulin in a low humidity crystal form—Structural changes that accompany partial dehydration and protein action
|
journal
|
January 2008 |
Development of combined microstructure and structure characterization facility for in situ and operando studies at the Advanced Photon Source
|
journal
|
June 2018 |
The effect of adding NaCl on thermal aggregation and gelation of soy protein isolate
|
journal
|
September 2017 |
Approximations Leading to a Unified Exponential/Power-Law Approach to Small-Angle Scattering
|
journal
|
December 1995 |
Experimental evidence for a two-step process in the aggregation of β-lactoglobulin at pH 7
|
journal
|
January 1996 |
Kinetics of liquid–liquid phase separation in protein solutions exhibiting LCST phase behavior studied by time-resolved USAXS and VSANS
|
journal
|
January 2016 |
Light Scattering Study of Heat-Induced Aggregation and Gelation of Ovalbumin
|
journal
|
May 2002 |
Ultra-Small-Angle X-ray Scattering Instrument at the Advanced Photon Source: History, Recent Development, and Current Status
|
journal
|
October 2012 |
How pea fractions with different protein composition and purity can substitute WPI in heat-set gels
|
journal
|
November 2021 |
Rheological properties and microstructure of soy-whey protein
|
journal
|
September 2018 |
Functional attributes of pea protein isolates prepared using different extraction methods and cultivars
|
journal
|
October 2015 |
Nature and consequences of protein–protein interactions in high protein concentration solutions
|
journal
|
June 2008 |
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
|
journal
|
March 2010 |
Effect of composition of commercial whey protein preparations upon gelation at various pH values
|
journal
|
October 2012 |
Temperature Dependence of Protein Solution Viscosity and Protein–Protein Interactions: Insights into the Origins of High-Viscosity Protein Solutions
|
journal
|
November 2020 |
Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness
|
journal
|
April 2015 |
Iso-scattering points during heat-induced aggregation and gelation of globular proteins indicating micro-phase separation
|
journal
|
January 2006 |
Small-angle X-ray scattering studies of 7S and 11S globulins from pea (Pisum sativum)
|
journal
|
April 1985 |
Tracing nucleation pathways in protein aggregation by using small angle scattering methods
|
journal
|
January 2011 |
Fine-Stranded and Particulate Aggregates of Heat-Denatured Whey Proteins Visualized by Atomic Force Microscopy
|
journal
|
February 2002 |