4.7 Review

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

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Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure

R Ipsen et al.

JOURNAL OF DAIRY RESEARCH (2001)

Article Chemistry, Physical

Study of bovine β-casein at water/lipid interface by molecular modeling

MM Cassiano et al.

JOURNAL OF MOLECULAR STRUCTURE-THEOCHEM (2001)

Review Biophysics

Milk protein interfacial layers and the relationship to emulsion stability and rheology

E Dickinson

COLLOIDS AND SURFACES B-BIOINTERFACES (2001)

Article Agriculture, Multidisciplinary

Adsorbed protein secondary and tertiary structures by circular dichroism and infrared spectroscopy with refractive index matched emulsions

FA Husband et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Chemistry, Physical

Protein adsorption at a static and expanding air-water interface: a neutron reflection study

AA van Well et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2000)

Article Chemistry, Physical

Influence of interfacial rheology on foam and emulsion properties

D Langevin

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2000)

Article Biophysics

Ultrastructural organization of amyloid fibrils by atomic force microscopy

AK Chamberlain et al.

BIOPHYSICAL JOURNAL (2000)

Article Biochemistry & Molecular Biology

Heat-induced gelation of globular proteins:: part 3.: Molecular studies on low pH β-lactoglobulin gels

GM Kavanagh et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2000)

Article Physics, Condensed Matter

Self-assembly and structure transformations in living polymers forming fibrils

IA Nyrkova et al.

EUROPEAN PHYSICAL JOURNAL B (2000)

Article Agriculture, Multidisciplinary

A 1H-NMR study on the effect of high pressures on β-lactoglobulin

J Belloque et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

Article Agriculture, Multidisciplinary

Effect of milk concentration on the irreversible thermal denaturation and disulfide aggregation of β-lactoglobulin

SG Anema

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

Article Chemistry, Physical

Extended corresponding-states behavior for particles with variable range attractions

MG Noro et al.

JOURNAL OF CHEMICAL PHYSICS (2000)

Article Chemistry, Multidisciplinary

Dilatational and shear elasticity of gel-like protein layers on air/water interface

JT Petkov et al.

LANGMUIR (2000)

Review Chemistry, Physical

Interactions and phase transitions in protein solutions

R Piazza

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2000)

Article Agriculture, Multidisciplinary

Effect of pH on the thermal denaturation of whey proteins in milk

AJR Law et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

Review Hematology

Fibrin clot formation and lysis: Basic mechanisms

JJ Sidelmann et al.

SEMINARS IN THROMBOSIS AND HEMOSTASIS (2000)