Whey protein aggregation under shear conditions - effects of lactose and heating temperature on aggregate size and structure

1999 ◽  
Vol 34 (5-6) ◽  
pp. 523-531 ◽  
Author(s):  
Thomas Spiegel
Keyword(s):  
Protein Aggregation ◽  
Whey Protein ◽  
Heating Temperature ◽  
Aggregate Size ◽  
Size And Structure

Effect of shear rate on aggregate size and structure in the process of aggregation and at steady state

2013 ◽  
Vol 235 ◽  
pp. 540-549 ◽  
Author(s):  
Petra Bubakova ◽  
Martin Pivokonsky ◽  
Petr Filip
Keyword(s):  
Steady State ◽  
Shear Rate ◽  
Aggregate Size ◽  
Size And Structure

Heat stability improvement of whey protein isolate via glycation with maltodextrin without control of the relative humidity

RSC Advances ◽  
2016 ◽  
Vol 6 (48) ◽  
pp. 41785-41792 ◽  
Author(s):  
Xinguang Qin ◽  
Gang Liu ◽  
Wenjie Zheng ◽  
Jingren He ◽  
Zhenzhou Zhu ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Protein Aggregation ◽  
Whey Protein ◽  
Heat Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate

The reduction of protein aggregation and their improved heat stability in solutions are often achieved through glycation.

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