Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Ronald W. Visschers"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:1274-1282
The lubrication, rheological, and molecular properties of two different protein aggregate dispersions were compared: globular aggregates of whey protein isolate (WPI) and fibrillar aggregates of ovalbumin from egg white. These dispersions are models
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4e585252277720071cdef2e3cb72ad9
https://doi.org/10.1021/jf0720988
https://doi.org/10.1021/jf0720988
Publikováno v:
Europhysics Letters (EPL). 73:299-305
Small-angle X-ray scattering was done in situ during heat-induced aggregation and gelation of concentrated solutions of two globular proteins (β-lactoglobulin and ovalbumin) over a wide range of ionic strengths at pH 7. A well-defined iso-scattering
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03a291d4799e0e49481f17f8f71147a1
https://doi.org/10.1209/epl/i2005-10391-8
https://doi.org/10.1209/epl/i2005-10391-8
Publikováno v:
Macromolecules. 37:8703-8708
The effect of the NaCl concentration (Cs) on the structure factor and the turbidity of heat-set β-lactoglobulin gels and aggregates was investigated using light and X-ray scattering. Cross-correlat...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d985a357fc6022446c158dc3acb74362
https://doi.org/10.1021/ma048919g
https://doi.org/10.1021/ma048919g
Publikováno v:
Macromolecules. 37:8709-8714
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d21d2f8e2cd9cfe46f3fec678c76dca6
https://doi.org/10.1021/ma048918o
https://doi.org/10.1021/ma048918o
Publikováno v:
International Dairy Journal. 14:323-329
Acid-induced cold gelation is a two-step process in which gelation of soluble protein aggregates is induced at ambient temperature by lowering the pH. The mechanisms leading to the formation of a protein network are both time- and pH-dependent. It wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76539f9fc0c354fb0635ed2b1e00577f
https://doi.org/10.1016/j.idairyj.2003.09.008
https://doi.org/10.1016/j.idairyj.2003.09.008
Autor:
Rob J. Hamer, Ronald W. Visschers, Arno C. Alting, Martien A. Cohen Stuart, Anne M van de Pijpekamp, Els H. A. de Hoog, Cornelis G de Kruif, Mireille Weijers
Publikováno v:
Journal of Agricultural and Food Chemistry 52 (2004) 3
Journal of Agricultural and Food Chemistry, 52(3), 623-631
Journal of Agricultural and Food Chemistry, 52(3), 623-631
The process of cold gelation of ovalbumin and the properties of the resulting cold-set gels were compared to those of whey protein isolate. Under the chosen heating conditions, most protein was organized in aggregates. For both protein preparations,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2c99f45973f130348be84b3f3bf4811
https://doi.org/10.1021/jf034753r
https://doi.org/10.1021/jf034753r
Publikováno v:
Current Opinion in Colloid and Interface Science, 9(5), 298-304
Current Opinion in Colloid and Interface Science 9 (2004) 5
Current Opinion in Colloid and Interface Science 9 (2004) 5
Recent studies on gel formation and rheology of milk gels are reviewed. A distinction is made between gels formed by aggregated casein, gels of ‘pure’ whey proteins and gels in which both casein and whey proteins contribute to their properties. F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d29da6de0767f46180d983d3df883505
https://doi.org/10.1016/j.cocis.2004.09.002
https://doi.org/10.1016/j.cocis.2004.09.002
Publikováno v:
International Dairy Journal. 13:29-38
Denaturation of whey proteins during pasteurization of milk results in the formation of whey protein aggregates and whey protein-coated casein micelles. After cooling a substantial number of thiol groups remains exposed. Formation of larger disulfide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44d87a09f9838f5b15effa77f46180c5
https://doi.org/10.1016/s0958-6946(02)00141-3
https://doi.org/10.1016/s0958-6946(02)00141-3
Autor:
Ronald W. Visschers, Valerij Ya. Grinberg, Tatiana V. Burova, Cornelus G. de Kruif, Natalia V. Grinberg
Publikováno v:
European Journal of Biochemistry. 269:3958-3968
The proposed biological function of beta-lactoglobulins as transporting proteins assumes a binding ability for ligands and high stability under the acidic conditions of the stomach. This work shows that the conformational stability of nonruminant por
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5130a9915e18100ccf690301cd2e37e
https://doi.org/10.1046/j.1432-1033.2002.03081.x
https://doi.org/10.1046/j.1432-1033.2002.03081.x
Publikováno v:
Macromolecules. 35:4753-4762
The effect of ionic strength on the interaction of ovalbumin, a globular egg white protein, in aqueous solution was investigated using static and dynamic light scattering. Strong repulsive interact...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc951b617b41700d7d6ffae56ff8733d
https://doi.org/10.1021/ma0120198
https://doi.org/10.1021/ma0120198