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High pressure-induced gel formation of milk and whey concentrates

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Caseinomacropeptide modifies the heat-induced denaturation–aggregation process of β-lactoglobulin

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Viscoelastic characteristics of whey protein systems at neutral pH

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Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties

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Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

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Granulomorphometry: A suitable tool for identifying hydrophobic and disulfide bonds in β-lactoglobulin aggregates. Application to the study of β-lactoglobulin aggregation mechanism between 70 and 95°C

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