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From lab‐based to in‐line: Analytical tools for the characterization of whey protein denaturation and aggregation–A review
Eoin W. Finnegan, David A. Goulding, T. F. O'Callaghan and James A. O'Mahony Comprehensive Reviews in Food Science and Food Safety 23(2) (2024) https://doi.org/10.1111/1541-4337.13289
Alan Maida, Cristina Bilbao-Sainz, Andrew Karman, Gary Takeoka, Matthew J. Powell-Palm and Boris Rubinsky (2023) https://doi.org/10.1101/2023.10.12.562068
Modelling the reaction kinetics of β-lactoglobulin and κ-casein heat-induced interactions in skim milk
Gieun Yun, Graeme Gillies, Georg Ripberger, Iman Hashemizadeh, Catherine P. Whitby and John Bronlund Journal of Food Engineering 344 111391 (2023) https://doi.org/10.1016/j.jfoodeng.2022.111391
Effects of Isochoric Freezing on the Quality Characteristics of Raw Bovine Milk
Alan L. Maida, Cristina Bilbao-Sainz, Andrew Karman, Gary Takeoka, Matthew J. Powell-Palm and Boris Rubinsky Foods 12(22) 4150 (2023) https://doi.org/10.3390/foods12224150
Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk
Jianfeng Wu, Chunxia Su, Lorenz de Neve, Ali Sedaghat Doost, Karin De Grave, Pieter Vermeir, José C. Martins and Paul Van der Meeren LWT 154 112754 (2022) https://doi.org/10.1016/j.lwt.2021.112754
Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk
Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores
Carolin Wedel, Zeynep Atamer, Anna Dettling, Mareike Wenning, Siegfried Scherer and Jörg Hinrichs International Dairy Journal 126 105252 (2022) https://doi.org/10.1016/j.idairyj.2021.105252
Effect of atmospheric pressure cold plasma treatment time and composition of feed gas on properties of skim milk
Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk
Aivaras Šalaševičius, Dovilė Uždavinytė, Mindaugas Visockis, Paulius Ruzgys and Saulius Šatkauskas Applied Sciences 11(23) 11281 (2021) https://doi.org/10.3390/app112311281
Heating Effect on Protein’s Aggregation in Goat and Bovine Milk Based on One and Two-Dimensional Polyacrylamide Gel Electrophoresis
Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt
Md. Sultan Mahomud, Md Azizul Haque, Nasrin Akhter and Md Asaduzzaman Journal of Food Science and Technology 58(5) 1969 (2021) https://doi.org/10.1007/s13197-020-04708-8
The potential of computational fluid dynamics simulation to investigate the relation between quality parameters and outlet temperature during spray drying of camel milk
Haileeyesus Habtegebriel, Dintwa Edward, Oboetswe Motsamai, Michael Wawire, Eyassu Seifu and Sila Daniel Drying Technology 39(13) 2010 (2021) https://doi.org/10.1080/07373937.2019.1684317
Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure
Md Asaduzzaman, Md Sultan Mahomud, Mohammod Enamul Haque and Giorgia Spigno International Journal of Food Science 2021 1 (2021) https://doi.org/10.1155/2021/5569917
Effect of heat treatment, evaporation and spray drying during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate
Effect of operating parameters on the surface and physico-chemical properties of spray-dried camel milk powders
Haileeyesus Habtegebriel, Dintwa Edward, Michael Wawire, Daniel Sila and Eyassu Seifu Food and Bioproducts Processing 112 137 (2018) https://doi.org/10.1016/j.fbp.2018.09.010
Feasibility of Discriminating Dried Dairy Ingredients and Preheat Treatments Using Mid-Infrared and Raman Spectroscopy
Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk
Manpreet Kaur Grewal, Jayani Chandrapala, Osaana Donkor, Vasso Apostolopoulos and Todor Vasiljevic Journal of Dairy Science 100(1) 76 (2017) https://doi.org/10.3168/jds.2016-11278
ROLE OF WHEY PROTEIN-CASEIN COMPLEXES ON YOGHURT TEXTURE
Md. Sultan Mahomud, Nakako Katsuno and Takahisa Nishizu Reviews in Agricultural Science 5 1 (2017) https://doi.org/10.7831/ras.5.1
Heat stability of radio frequency dielectric heat treated low heat and high heat nonfat dry milk
Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Mirjana B. Pesic, Miroljub B. Barac, Sladjana P. Stanojevic and Miroslav M. Vrvić Food Engineering Series, Emerging and Traditional Technologies for Safe, Healthy and Quality Food 163 (2016) https://doi.org/10.1007/978-3-319-24040-4_9
Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation
A Control Method To Inspect the Compositional Authenticity of Minas Frescal Cheese by Gel Electrophoresis
Renata B. Magenis, Elane S. Prudêncio, Luciano Molognoni and Heitor Daguer Journal of Agricultural and Food Chemistry 62(33) 8333 (2014) https://doi.org/10.1021/jf502864e
Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk
Heat induced casein–whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk
Mirjana B. Pesic, Miroljub B. Barac, Sladjana P. Stanojevic, Nikola M. Ristic, Ognjen D. Macej and Miroslav M. Vrvic Small Ruminant Research 108(1-3) 77 (2012) https://doi.org/10.1016/j.smallrumres.2012.06.013
Thermal Food Processing
Alan Kelly, Nivedita Datta and Hilton Deeth Contemporary Food Engineering, Thermal Food Processing 20121070 273 (2012) https://doi.org/10.1201/b12112-14
Interaction between Casein Micelles and Whey Protein/κ-Casein Complexes during Renneting of Heat-Treated Reconstituted Skim Milk Powder and Casein Micelle/Serum Mixtures
Prashanti Kethireddipalli, Arthur R. Hill and Douglas G. Dalgleish Journal of Agricultural and Food Chemistry 59(4) 1442 (2011) https://doi.org/10.1021/jf103943e
