Journal articles on the topic 'Heat induced whey proteins fibrils'
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Raman, Bakthisaran, Tadato Ban, Miyo Sakai, Saloni Y. Pasta, Tangirala Ramakrishna, Hironobu Naiki, Yuji Goto, and Ch Mohan Rao. "αB-crystallin, a small heat-shock protein, prevents the amyloid fibril growth of an amyloid β-peptide and β2-microglobulin." Biochemical Journal 392, no. 3 (December 6, 2005): 573–81. http://dx.doi.org/10.1042/bj20050339.
Full textRothbard, Jonathan B., Jesse J. Rothbard, Luis Soares, C. Garrison Fathman, and Lawrence Steinman. "Identification of a common immune regulatory pathway induced by small heat shock proteins, amyloid fibrils, and nicotine." Proceedings of the National Academy of Sciences 115, no. 27 (June 18, 2018): 7081–86. http://dx.doi.org/10.1073/pnas.1804599115.
Full textStepanenko, Olga V., M. I. Sulatsky, E. V. Mikhailova, Olesya V. Stepanenko, O. I. Povarova, I. M. Kuznetsova, K. K. Turoverov, and A. I. Sulatskaya. "Alpha-B-Crystallin Effect on Mature Amyloid Fibrils: Different Degradation Mechanisms and Changes in Cytotoxicity." International Journal of Molecular Sciences 21, no. 20 (October 16, 2020): 7659. http://dx.doi.org/10.3390/ijms21207659.
Full textKulig, Melissa, and Heath Ecroyd. "The small heat-shock protein αB-crystallin uses different mechanisms of chaperone action to prevent the amorphous versus fibrillar aggregation of α-lactalbumin." Biochemical Journal 448, no. 3 (November 21, 2012): 343–52. http://dx.doi.org/10.1042/bj20121187.
Full textWinkler, Juliane, Jens Tyedmers, Bernd Bukau, and Axel Mogk. "Hsp70 targets Hsp100 chaperones to substrates for protein disaggregation and prion fragmentation." Journal of Cell Biology 198, no. 3 (August 6, 2012): 387–404. http://dx.doi.org/10.1083/jcb.201201074.
Full textXu, Hong-Hua, Jing Wang, Shi-Rong Dong, Wen Cheng, Bao-Hua Kong, and Jun-Yan Tan. "Acid-responsive properties of fibrils from heat-induced whey protein concentrate." Journal of Dairy Science 99, no. 8 (August 2016): 6052–60. http://dx.doi.org/10.3168/jds.2015-10823.
Full textWang, Jing, Hong Hua Xu, and Yan Xu. "Nanofibril Formation of Whey Protein Concentrate and their Properties of Fibril Dispersions." Advanced Materials Research 634-638 (January 2013): 1268–73. http://dx.doi.org/10.4028/www.scientific.net/amr.634-638.1268.
Full textČurda, L., L. Belháčová, M. Uhrová, J. Štětina, and L. Fukal. "Assessment of heat-induced denaturation of whey proteins." Journal of Chromatography A 772, no. 1-2 (June 1997): 231–34. http://dx.doi.org/10.1016/s0021-9673(97)00100-3.
Full textBolder, Suzanne G., Astrid J. Vasbinder, Leonard M. C. Sagis, and Erik van der Linden. "Heat-induced whey protein isolate fibrils: Conversion, hydrolysis, and disulphide bond formation." International Dairy Journal 17, no. 7 (July 2007): 846–53. http://dx.doi.org/10.1016/j.idairyj.2006.10.002.
Full textZhang, Lina, Ruoya Zhou, Jinyue Zhang, and Peng Zhou. "Heat-induced denaturation and bioactivity changes of whey proteins." International Dairy Journal 123 (December 2021): 105175. http://dx.doi.org/10.1016/j.idairyj.2021.105175.
Full textLi, Quanyang, and Zhengtao Zhao. "Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins." Food Chemistry 252 (June 2018): 92–98. http://dx.doi.org/10.1016/j.foodchem.2018.01.114.
Full textAsaduzzaman, Md, Md Sultan Mahomud, and Mohammod Enamul Haque. "Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure." International Journal of Food Science 2021 (September 22, 2021): 1–10. http://dx.doi.org/10.1155/2021/5569917.
Full textO'Kennedy, Brendan T., and John S. Mounsey. "Control of Heat-Induced Aggregation of Whey Proteins Using Casein." Journal of Agricultural and Food Chemistry 54, no. 15 (July 2006): 5637–42. http://dx.doi.org/10.1021/jf0607866.
Full textCorredig, Milena, Edita Verespej, and Douglas G. Dalgleish. "Heat-Induced Changes in the Ultrasonic Properties of Whey Proteins." Journal of Agricultural and Food Chemistry 52, no. 14 (July 2004): 4465–71. http://dx.doi.org/10.1021/jf0354390.
Full textChính Nghia, Nguyen, Vu Thu Trang, and Do Van Duong. "WHEY PROTEIN ADDITION TO FACILITATE ACCELERATION OF YOGHURT FERMENTATION." Vietnam Journal of Science and Technology 57, no. 3B (November 12, 2019): 69. http://dx.doi.org/10.15625/2525-2518/57/3b/14346.
Full textRegester, Geoffrey O., R. John Pearce, Victor W. K. Lee, and Michael E. Mangino. "Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native β-lactoglobulin and α-lactalbumin." Journal of Dairy Research 59, no. 4 (November 1992): 527–32. http://dx.doi.org/10.1017/s0022029900027199.
Full textSCHORSCH, CATHERINE, DEBORAH K. WILKINS, MALCOLM G. JONES, and IAN T. NORTON. "Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles." Journal of Dairy Research 68, no. 3 (August 2001): 471–81. http://dx.doi.org/10.1017/s0022029901004915.
Full textPAULSSON, MARIE, PER-OLOF HEGG, and HELGE B. CASTBERG. "Heat-Induced Gelation of Individual Whey Proteins A Dynamic Rheological Study." Journal of Food Science 51, no. 1 (January 1986): 87–90. http://dx.doi.org/10.1111/j.1365-2621.1986.tb10842.x.
Full textSurel, Olivier, and Marie-Hélène Famelart. "Heat induced gelation of acid milk: balance between weak and covalent bonds." Journal of Dairy Research 70, no. 2 (May 2003): 253–56. http://dx.doi.org/10.1017/s0022029903006174.
Full textOldfield, David J., Harjinder Singh, and Mike W. Taylor. "Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration." Journal of Dairy Research 72, no. 3 (May 23, 2005): 369–78. http://dx.doi.org/10.1017/s002202990500107x.
Full textNorwood, Eve-Anne, Marie Chevallier, Cécile Le Floch-Fouéré, Pierre Schuck, Romain Jeantet, and Thomas Croguennec. "Heat-Induced Aggregation Properties of Whey Proteins as Affected by Storage Conditions of Whey Protein Isolate Powders." Food and Bioprocess Technology 9, no. 6 (February 4, 2016): 993–1001. http://dx.doi.org/10.1007/s11947-016-1686-1.
Full textAinis, William Nicholas, Carsten Ersch, and Richard Ipsen. "Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH." Food Hydrocolloids 77 (April 2018): 397–406. http://dx.doi.org/10.1016/j.foodhyd.2017.10.016.
Full textGuralnick, Jacob R., Ram R. Panthi, Valeria L. Cenini, Vinay S. N. Mishra, Barry M. G. O’Hagan, Shane V. Crowley, and James A. O’Mahony. "Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins." Dairy 2, no. 4 (October 27, 2021): 602–16. http://dx.doi.org/10.3390/dairy2040047.
Full textCornacchia, Leonardo, Cécile Forquenot de la Fortelle, and Paul Venema. "Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point." Journal of Agricultural and Food Chemistry 62, no. 3 (January 8, 2014): 733–41. http://dx.doi.org/10.1021/jf404456q.
Full textRoesch, Rodrigo R., and Milena Corredig. "Heat-Induced Soy−Whey Proteins Interactions: Formation of Soluble and Insoluble Protein Complexes." Journal of Agricultural and Food Chemistry 53, no. 9 (May 2005): 3476–82. http://dx.doi.org/10.1021/jf048870d.
Full textGao, Feng, Xuefei Zhang, Jiaqi Wang, Xiaomeng Sun, and Cuina Wang. "Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins." Food Science and Biotechnology 27, no. 6 (June 1, 2018): 1619–26. http://dx.doi.org/10.1007/s10068-018-0402-5.
Full textGulzar, Muhammad, and Jean Christophe Jacquier. "Impact of Residual Lactose on Dry Heat-Induced Pre-texturization of Whey Proteins." Food and Bioprocess Technology 11, no. 11 (August 8, 2018): 1985–94. http://dx.doi.org/10.1007/s11947-018-2162-x.
Full textCalvo, Marta M., Jeffrey Leaver, and Jean M. Banks. "Influence of other whey proteins on the heat-induced aggregation of α-lactalbumin." International Dairy Journal 3, no. 8 (January 1993): 719–27. http://dx.doi.org/10.1016/0958-6946(93)90085-e.
Full textGulzar, Muhammad, Saïd Bouhallab, Romain Jeantet, Pierre Schuck, and Thomas Croguennec. "Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins." Food Chemistry 129, no. 1 (November 2011): 110–16. http://dx.doi.org/10.1016/j.foodchem.2011.04.037.
Full textAnema, Skelte G., and Yuming Li. "Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size." Journal of Dairy Research 70, no. 1 (February 2003): 73–83. http://dx.doi.org/10.1017/s0022029902005903.
Full textXu, Weiyi, Shenghua He, Ying Ma, Yixin Zhang, and Rongchun Wang. "Effect of the heat-induced whey proteins/κ-casein complex on the acid gelation of yak milk." RSC Advances 5, no. 12 (2015): 8952–56. http://dx.doi.org/10.1039/c4ra14432e.
Full textMottar, J., A. Bassier, M. Joniau, and J. Baert. "Effect of Heat-Induced Association of Whey Proteins and Casein Micelles on Yogurt Texture." Journal of Dairy Science 72, no. 9 (September 1989): 2247–56. http://dx.doi.org/10.3168/jds.s0022-0302(89)79355-3.
Full textAnema, Skelte G. "Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins." International Dairy Journal 122 (November 2021): 105136. http://dx.doi.org/10.1016/j.idairyj.2021.105136.
Full textStevenson, E. M., A. J. R. Law, and J. Leaver. "Heat-Induced Aggregation of Whey Proteins Is Enhanced by Addition of Thiolated β-Casein." Journal of Agricultural and Food Chemistry 44, no. 9 (January 1996): 2825–28. http://dx.doi.org/10.1021/jf950798j.
Full textde la Fuente, Miguel Angel, Harjinder Singh, and Yacine Hemar. "Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins." Trends in Food Science & Technology 13, no. 8 (August 2002): 262–74. http://dx.doi.org/10.1016/s0924-2244(02)00133-4.
Full textLiyanaarachchi, W. S., L. Ramchandran, and T. Vasiljevic. "Controlling heat induced aggregation of whey proteins by casein inclusion in concentrated protein dispersions." International Dairy Journal 44 (May 2015): 21–30. http://dx.doi.org/10.1016/j.idairyj.2014.12.010.
Full textDannenberg, Frank, and Heinz G. Kessler. "Quantitative densitometry of heat-induced changes in whey proteins following ultrathin-layer isoelectric focusing." Electrophoresis 7, no. 2 (1986): 67–72. http://dx.doi.org/10.1002/elps.1150070203.
Full textWARD, BRENT R., SIMON J. GODDARD, MARY-ANN AUGUSTIN, and IAN R. McKINNON. "EDTA-induced dissociation of casein micelles and its effect on foaming properties of milk." Journal of Dairy Research 64, no. 4 (November 1997): 495–504. http://dx.doi.org/10.1017/s0022029997002367.
Full textElliott, Anthony J., Nivedita Datta, Boka Amenu, and Hilton C. Deeth. "Heat-induced and other chemical changes in commercial UHT milks." Journal of Dairy Research 72, no. 4 (September 15, 2005): 442–46. http://dx.doi.org/10.1017/s002202990500138x.
Full textCorredig, Milena, and Douglas G. Dalgleish. "The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk." International Dairy Journal 9, no. 3-6 (March 1999): 233–36. http://dx.doi.org/10.1016/s0958-6946(99)00066-7.
Full textGuyomarc'h, Fanny, Merveille Nono, Taco Nicolai, and Dominique Durand. "Heat-induced aggregation of whey proteins in the presence of κ-casein or sodium caseinate." Food Hydrocolloids 23, no. 4 (June 2009): 1103–10. http://dx.doi.org/10.1016/j.foodhyd.2008.07.001.
Full textPeterson, J. B., J. E. Heuser, and D. L. Nelson. "Dissociation and reassociation of trichocyst proteins: biochemical and ultrastructural studies." Journal of Cell Science 87, no. 1 (February 1, 1987): 3–25. http://dx.doi.org/10.1242/jcs.87.1.3.
Full textWarncke, Malou, Sonja Keienburg, and Ulrich Kulozik. "Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria." Foods 10, no. 7 (July 11, 2021): 1606. http://dx.doi.org/10.3390/foods10071606.
Full textIkeda, Shinya. "Heat-induced gelation of whey proteins observed by rheology, atomic force microscopy, and Raman scattering spectroscopy." Food Hydrocolloids 17, no. 4 (July 2003): 399–406. http://dx.doi.org/10.1016/s0268-005x(03)00033-x.
Full textAbd El-Fattah, Alaa, Samia El-Dieb, and Hany Elkashef. "Development of functional egg-free flan using whey proteins and evaluation of heat-induced gel properties." Journal of Food Measurement and Characterization 13, no. 4 (June 28, 2019): 2828–36. http://dx.doi.org/10.1007/s11694-019-00203-7.
Full textDominguez, Angella Velazquez, and Taco Nicolai. "Heat induced gelation of micellar casein with and without whey proteins in the presence of polyphosphate." International Dairy Journal 104 (May 2020): 104640. http://dx.doi.org/10.1016/j.idairyj.2020.104640.
Full textRodríguez Arzuaga, Mariana, Alejandra Bosch, María Cristina Añón, and Analía Graciela Abraham. "Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin." International Dairy Journal 105 (June 2020): 104695. http://dx.doi.org/10.1016/j.idairyj.2020.104695.
Full textStănciuc, Nicoleta, Loredana Dumitraşcu, Alina Ardelean, Silvius Stanciu, and Gabriela Râpeanu. "A Kinetic Study on the Heat-Induced Changes of Whey Proteins Concentrate at Two pH Values." Food and Bioprocess Technology 5, no. 6 (May 11, 2011): 2160–71. http://dx.doi.org/10.1007/s11947-011-0590-y.
Full textCorredig, Milena, and Douglas G. Dalgleish. "Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk." Journal of Dairy Research 63, no. 3 (August 1996): 441–49. http://dx.doi.org/10.1017/s0022029900031940.
Full textSingh, Tanoj K., Sofia K. Øiseth, Leif Lundin, and Li Day. "Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins." Food Funct. 5, no. 11 (2014): 2686–98. http://dx.doi.org/10.1039/c4fo00454j.
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