Advances in modifying and understanding whey protein functionality

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Peptide composition and functional properties of hydrolysates obtained by the action of plasmin, trypsin, and staphylococcus aureus v8 protease, Journal of Agricultural and Food Chemistry, 47, 2973, 10.1021/jf981229p Campbell, 1999, Creation and characterisation of aerated food products, Trends in Food Science & Technology, 10, 283, 10.1016/S0924-2244(00)00008-X Chen, 1994, Gelation of β-lactoglobulin treated with limited proteolysis by immobilized trypsin, Journal of Agricultural and Food Chemistry, 42, 234, 10.1021/jf00038a002 Chevalier, 2001, Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar, International Dairy Journal, 11, 145, 10.1016/S0958-6946(01)00040-1 Chobert, 1997, How to increase β-lactoglobulin susceptibility to peptic hydrolysis, Journal of Food Biochemistry, 20, 439, 10.1111/j.1745-4514.1996.tb00568.x Clark, 1981, Electron microscopy of network structures in thermally-induced globular protein gels, International Journal of Peptide Research, 17, 380, 10.1111/j.1399-3011.1981.tb02005.x Clemente, 2000, Enzymatic protein hydrolysates in human nutrition, Trends in Food Science & Technology, 11, 254, 10.1016/S0924-2244(01)00007-3 Dickinson, 1999, Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology, Colloids and Surfaces B-Biointerfaces, 15, 161, 10.1016/S0927-7765(99)00042-9 Dickinson, 2001, Milk protein interfacial layers and the relationship to emulsion stability and rheology, Colloids and Surfaces B-Biointerfaces, 20, 197, 10.1016/S0927-7765(00)00204-6 Doucet, 2001, Rheological characterisation of a gel formed during extensive enzymatic hydrolysis, Journal of Food Science, 66, 711, 10.1111/j.1365-2621.2001.tb04626.x Fernandes, 1994, Viscoelastic characteristics of whey protein systems at neutral pH, Food Hydrocolloids, 8, 277, 10.1016/S0268-005X(09)80340-8 Foegeding, 1998, Functional properties of whey proteins in forming networks, 145 Foegeding, E. 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Washington, DC Gosal, 2000, Globular protein gelation, Current Opinion in Colloid & Interface Science, 5, 188, 10.1016/S1359-0294(00)00057-1 Hagiwara, 1997, Fractal analysis of the elasticity of BSA and β-lactoglobulin gels, Journal of Agricultural and Food Chemistry, 45, 3807, 10.1021/jf970348m Huang, 1996, Improved emulsifying properties of β-barrel domain peptides obtained by membrane-fractionation of a limited tryptic hydrolysate of β-lactoglobulin, Journal of Agricultural and Food Chemistry, 44, 3437, 10.1021/jf960038o Iametti, 1996, Modifications occur at different structural levels during the heat denaturation of β-lactoglobulin, European Journal of Biochemistry, 237, 106, 10.1111/j.1432-1033.1996.0106n.x Ikeda, 1999, Rheological study of the fractal nature of the protein gel structure, Langmuir, 15, 8584, 10.1021/la9817415 Ipsen, 2001, Effect of limited hydrolysis on the interfacial rheology and foaming properties of β-lactoglobulin A, Colloids and Surfaces B-Biointerfaces, 21, 173, 10.1016/S0927-7765(01)00170-9 Ju, 1998, Effects of preheating on properties of aggregates and of cold-set gels of whey protein isolate, Journal of Agricultural and Food Chemistry, 46, 3604, 10.1021/jf980392h Ju, 1995, Effects of limited proteolysis on gelation and gel properties of whey protein isolate, Journal of Dairy Science, 78, 2119, 10.3168/jds.S0022-0302(95)76839-4 Kananen, 2000, Influence of chemical modification of whey protein conformation on hydrolysis with pepsin and trypsin, International Dairy Journal, 10, 691, 10.1016/S0958-6946(00)00094-7 Kavanagh, 2000, Heat-induced gelation of globular proteins: 4. Gelation kinetics of low pH β-lactoglobulin gels, Langmuir, 16, 9584, 10.1021/la0004698 Kulmyrzaev, 2000, Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins, Journal of Agricultural and Food Chemistry, 48, 1593, 10.1021/jf9911949 Le Bon, 1999, Growth and structure of aggregates of heat-denatured β-lactoglobulin, International Journal of Food Science and Technology, 34, 451, 10.1046/j.1365-2621.1999.00310.x van der Linden, 2001, Isotropic force percolation in protein gels, Langmuir, 17, 5821, 10.1021/la010705u Losso, 2002, Stabilization of oil-in-water emulsions by β-lactoglobulin-polyethylene glycol conjugates, Journal of Agricultural and Food Chemistry, 550, 1207, 10.1021/jf010309h Luck, 2002, Factors determining yield stress and overrun of whey protein foams, Journal of Food Science, 67, 1677, 10.1111/j.1365-2621.2002.tb08704.x Mackie, 1999, Adsorption of β-lactoglobulin variants A and B to the air-water interface, International Journal of Food Science and Technology, 34, 509, 10.1046/j.1365-2621.1999.00315.x Marangoni, 2000, On the structure of particulate gels — the case of salt-induced cold gelation of heat-denatured whey protein isolate, Food Hydrocolloids, 14, 61, 10.1016/S0268-005X(99)00046-6 Maynard, 1998, Effect of high-pressure treatment on the tryptic hydrolysis of bovine β-lactoglobulin AB, International Dairy Journal, 8, 125, 10.1016/S0958-6946(98)00030-2 McGuffey, 2001, Electrostatic effects on physical properties of whey protein isolate gels, Journal of Texture Studies, 32, 285, 10.1111/j.1745-4603.2001.tb01049.x Miller, 2000, Dynamics of protein and mixed protein/surfactant adsorption layers at the water/fluid interface, Advances in Colloid and Interface Science, 86, 39, 10.1016/S0001-8686(00)00032-4 Mleko, 1999, Formation of whey protein polymers, Journal of Texture Studies, 30, 137, 10.1111/j.1745-4603.1999.tb00207.x Otte, 1996, Protease-induced aggregation and gelation of whey proteins, Journal of Food Science, 61, 911, 10.1111/j.1365-2621.1996.tb10900.x Otte, 1996, Effect of limited proteolysis on the microstructure of heat-induced whey protein gels at varying pH, Journal of Dairy Science, 79, 782, 10.3168/jds.S0022-0302(96)76426-3 Otte, 2000, Identification of peptides in aggregates formed during hydrolysis of β-lactoglobulin B with a glu and asp specific microbial protease, Journal of Agricultural and Food Chemistry, 48, 2443, 10.1021/jf990947o Otte, 1997, Aggregate formation during hydrolysis of β-lactoglobulin with a glu and asp specific protease from Bacillus licheniformis, Journal of Agricultural and Food Chemistry, 45, 4889, 10.1021/jf9704571 Pedreschi, 2000, Characterization of food surfaces using scale-sensitive fractal analysis, Journal of Food Process Engineering, 23, 127, 10.1111/j.1745-4530.2000.tb00507.x Pernell, 2000, Measurement of the yield stress of protein foams by vane rheometry, Journal of Food Science, 65, 110, 10.1111/j.1365-2621.2000.tb15964.x Pernell, 2002, Properties of whey and egg white protein foams, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 204, 9, 10.1016/S0927-7757(01)01061-5 Pouliot, 2000, Effect of peptide distribution on the fractionation of whey protein hydrolysates by nanofiltration membranes, Lait, 80, 113, 10.1051/lait:2000112 Pouliot, 1999, Fractionation of whey protein hydrolysates using charged uf/nf membranes, Journal of Membrane Science, 158, 105, 10.1016/S0376-7388(99)00006-X Princen, 1989, Rheology of foams and highly concentrated emulsions: IV. An experimental study of the shear viscosity and yield stress of concentrated emulsions, Journal of Colloid and Interface Science, 128, 176, 10.1016/0021-9797(89)90396-2 Prins, 1998, Relation between surface rheology and foaming behaviour of aqueous protein solutions, 221 Rahali, 2000, Emulsification of chemical and enzymatic hydrolysates of β-lactoglobulin, Nahrung, 44, 89, 10.1002/(SICI)1521-3803(20000301)44:2<89::AID-FOOD89>3.0.CO;2-U Sato, 1995, Preparation of a gel of partially heat-denatured whey protein by proteolytic digestion, Milchwissenschaft, 50, 389 Shih, 1990, Scaling behavior of the elastic properties of colloidal gels, Physical Review A, 15, 4772, 10.1103/PhysRevA.42.4772 Siemensma, 1993, The importance of peptide lengths in hypoallergenic infant formulas, Trends in Food Science & Technology, 4, 16, 10.1016/S0924-2244(05)80006-8 Singh, 1998, The emulsifying properties of hydrolysates of whey proteins, Journal of Dairy Science, 81, 918, 10.3168/jds.S0022-0302(98)75651-6 Stading, 1993, Microstructure and rheological behaviour of particulate β-lactoglobulin gels, Food Hydrocolloids, 7, 195, 10.1016/S0268-005X(09)80172-0 Timmer, J. M. K., & van der Horst, H. C. (1997). Whey processing and separation technology: state-of-the-art and new developments. Second International Whey Conference. International Dairy Federation, Chicago, pp. 40—65 Turgeon, 1992, Interfacial properties of tryptic peptides of β-lactoglobulin, Journal of Agricultural and Food Chemistry, 24, 669, 10.1021/jf00016a030 Turgeon, 1991, Interfacial and emulsifying properties of whey peptide fractions obtained with a 2-step ultrafiltration process, Journal of Agricultural and Food Chemistry, 39, 673, 10.1021/jf00004a009 Vardhanabhuti, 1999, Rheological properties and characterization of polymerized whey protein isolates, Journal of Agricultural and Food Chemistry, 47, 3649, 10.1021/jf981376n Vardhanabhuti, 2001, Gelation properties of dispersions containing polymerized and native whey protein isolate, Food Hydrocolloids, 15, 165, 10.1016/S0268-005X(00)00062-X van der Ven, 2001, Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics, Journal of Agricultural and Food Chemistry, 49, 5005, 10.1021/jf010144c Verheul, 1998, Structure of particulate whey protein gels: effect of NaCl concentration, pH, heating temperature, and protein composition, Journal of Agricultural and Food Chemistry, 46, 4909, 10.1021/jf981100f Verheul, 1998, Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology, Food Hydrocolloids, 12, 17, 10.1016/S0268-005X(98)00041-1 Verheul, 1998, Power law behavior of structural properties of protein gels, Langmuir, 14, 2263, 10.1021/la9708187 Vreeker, 1992, Fractal aggregation of whey proteins, Food Hydrocolloids, 6, 423, 10.1016/S0268-005X(09)80028-3 Wijers, 1998, Use of nanofiltration membranes for the desalting of peptide fractions from whey protein enzymatic hydrolysates, Lait, 78, 621, 10.1051/lait:1998655 Wilde, 2000, Interfaces, Current Opinion in Colloid & Interface Science, 5, 176, 10.1016/S1359-0294(00)00056-X Wilde, 1996, Foam formation and stability, 110 Ziajka, 1999, Effect of ultrafiltration of enzymatic hydrolysates of milk proteins in bitterness, Milchwissenschaft, 54, 369