The kinetics of heat denaturation and aggregation for beta-lactoglobulin dispersions (5% w/v) were studied at 3 pHs (6, 6.4, and 6.8) and at a heating temperature of 80 degrees C. Protein aggregates were characterized for ...

The aim of this work was to obtain heat-induced β-lactoglobulin (BLG) aggregates in order to test them as carriers of a model polyunsaturated fatty acid (PUFA), linoleic acid (LA). BLG aggregates were obtained at 85 °C by ...

In this work, OVA heat-induced aggregates were obtained by controlled heat treatment varying temperature (60, 70 and 80ºC), heating time (3, 5 and10 min), aqueous medium pH (5.5, 6.0 and 6.5) and protein concentration (5, ...

There are a lot of works in literature about the size particle of β-lactoglobulin (β-lg) at different conditions and also about its rheological properties; however, there are not works which connect both results. The aim ...

The effect of casein (CAS) and inulin (INUL), at ratios commonly found during infant formula processing, on the conformational changes of whey proteins (WP) was investigated. Model systems were prepared as aqueous dispersions ...

This work studied for the first time the acid-induced aggregation and gelation of heat-treated chia protein isolates obtained by extraction at pH 10 or 12 (CPI10 and CPI12, respectively). The aggregation state of proteins ...

The photothermal response of mercaptoundecanoic acid (MUA)-coated Ag nanoparticles (Ag@MUA NPs) in both aqueous dispersions and paper substrates was determined as a function of pH when irradiated with a green laser or a ...