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The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties
Valentyn A. Maidannyk, David J. McSweeney, Sharon Montgomery, Valeria L. Cenini, Barry M. G. O’Hagan, Lucille Gallagher, Song Miao and Noel A. McCarthy Foods 11(3) 292 (2022) https://doi.org/10.3390/foods11030292
Invited review: Microfiltration-derived casein and whey proteins from milk
Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility
Sarah Nasser, Alain Hédoux, Alexandre Giuliani, Cécile Le Floch‐Fouéré, Véronique Santé‐Lhoutellier, Isabelle de Waele and Guillaume Delaplace Journal of the Science of Food and Agriculture 98(6) 2243 (2018) https://doi.org/10.1002/jsfa.8711
A. Cassano, C. Conidi and E. Drioli 397 (2018) https://doi.org/10.1039/9781788010320-00397
Improvement of rheological and functional properties of milk protein concentrate by hydrodynamic cavitation
Are disulphide bonds formed during acid gelation of preheated milk?
Marie‐Hélène Famelart, Ngoc Huyen Tran Le, Thomas Croguennec and Florence Rousseau International Journal of Food Science & Technology 48(9) 1940 (2013) https://doi.org/10.1111/ijfs.12174
Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying
Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects
Arnaud Mimouni, Hilton C. Deeth, Andrew K. Whittaker, Michael J. Gidley and Bhesh R. Bhandari Dairy Science & Technology 90(2-3) 335 (2010) https://doi.org/10.1051/dst/2010002
Characterization of Heat-Induced Changes in Skim Milk Using Asymmetrical Flow Field-Flow Fractionation Coupled with Multiangle Laser Light Scattering
Fanny Guyomarc’h, Frédéric Violleau, Olivier Surel and Marie-Hélène Famelart Journal of Agricultural and Food Chemistry 58(24) 12592 (2010) https://doi.org/10.1021/jf102808f
Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage
A. Mimouni, H.C. Deeth, A.K. Whittaker, M.J. Gidley and B.R. Bhandari Journal of Dairy Science 93(2) 463 (2010) https://doi.org/10.3168/jds.2009-2369
Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation
Sophie Jeanson, Nadine Hilgert, Marie-Odile Coquillard, Céline Seukpanya, Marc Faiveley, Pascal Neveu, Christophe Abraham, Véra Georgescu, Pascal Fourcassié and Eric Beuvier International Journal of Food Microbiology 131(1) 75 (2009) https://doi.org/10.1016/j.ijfoodmicro.2008.09.020
Antonio de Carvalho and J Maubois Contemporary Food Engineering, Engineering Aspects of Milk and Dairy Products 33 (2009) https://doi.org/10.1201/9781420090390-c3
Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses
Muriel Charlet, Gabriel Duboz, Francis Faurie, Jean-Luc Le Quéré and Françoise Berthier International Journal of Food Microbiology 131(1) 10 (2009) https://doi.org/10.1016/j.ijfoodmicro.2008.08.022
Acid gelation of colloidal calcium phosphate-depleted preheated milk
Marie-Hélène Famelart, Géraldine Gauvin, Denis Pâquet and Gérard Brulé Dairy Science and Technology 89(3-4) 335 (2009) https://doi.org/10.1051/dst/2009014
Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions
Fanny Guyomarc’h, Orlane Mahieux, Marie Renan, Marc Chatriot, Valérie Gamerre and Marie-Hélène Famelart Le Lait 87(2) 119 (2007) https://doi.org/10.1051/lait:2007003
Acid Gelation Properties of Heated Skim Milk as a Result of Enzymatically Induced Changes in the Micelle/Serum Distribution of the Whey Protein/κ-Casein Aggregates
Fanny Guyomarc’h, Marie Renan, Marc Chatriot, Valérie Gamerre and Marie-Hélène Famelart Journal of Agricultural and Food Chemistry 55(26) 10986 (2007) https://doi.org/10.1021/jf0722304
Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk
Structure and rheological behavior of casein micelle suspensions during ultrafiltration process
F. Pignon, G. Belina, T. Narayanan, X. Paubel, A. Magnin and G. Gésan-Guiziou The Journal of Chemical Physics 121(16) 8138 (2004) https://doi.org/10.1063/1.1800931
Ultrafiltration of Low-Heat and UHT Skim Milks with a Shear-Enhanced Vibrating Filtration System
O. Akoum, R. Chotard-Ghodsnia, L. H. Ding and M. Y. Jaffrin Separation Science and Technology 38(3) 571 (2003) https://doi.org/10.1081/SS-120016652
