Works (5)

Updated: July 5th, 2023 16:01

2007 journal article

Solubility and aggregation of commercial alpha-lactalbumin at neutral pH

INTERNATIONAL DAIRY JOURNAL, 17(10), 1168โ€“1178.

By: M. McGuffey n, D. Otterโ€‰*, J. Zanten n & E. Foegeding n

co-author countries: New Zealand ๐Ÿ‡ณ๐Ÿ‡ฟ United States of America ๐Ÿ‡บ๐Ÿ‡ธ
author keywords: beta-lactoglobulin; thiol; hydrophobic; solubility; light scattering; turbidity
Sources: Web Of Science, ORCID
Added: August 6, 2018

2005 journal article

Denaturation and aggregation of three alpha-lactalbumin preparations at neutral pH

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(8), 3182โ€“3190.

By: M. McGuffey n, K. Epting n, R. Kelly nโ€‰ & E. Foegeding n

co-author countries: United States of America ๐Ÿ‡บ๐Ÿ‡ธ
author keywords: alpha-lactalbumin; whey proteins; denaturation and aggregation
MeSH headings : Calorimetry, Differential Scanning; Chemical Phenomena; Chemistry, Physical; Dimerization; Electrophoresis, Polyacrylamide Gel; Hot Temperature; Hydrogen-Ion Concentration; Lactalbumin / chemistry; Nephelometry and Turbidimetry; Protein Denaturation
Sources: Web Of Science, ORCID
Added: August 6, 2018

2002 journal article

Advances in modifying and understanding whey protein functionality

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 13(5), 151โ€“159.

By: E. Foegeding n, J. Davis n, D. Doucet n & M. McGuffey n

co-author countries: United States of America ๐Ÿ‡บ๐Ÿ‡ธ
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Electrostatic effects on physical properties of particulate whey protein isolate gels

JOURNAL OF TEXTURE STUDIES, 32(4), 285โ€“305.

By: M. McGuffey n & E. Foegeding n

co-author countries: United States of America ๐Ÿ‡บ๐Ÿ‡ธ
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Gelation properties of dispersions containing polymerized and native whey protein isolate

FOOD HYDROCOLLOIDS, 15(2), 165โ€“175.

By: B. Vardhanabhuti n, E. Foegeding n, M. McGuffey n, C. Daubert n & H. Swaisgood n

co-author countries: United States of America ๐Ÿ‡บ๐Ÿ‡ธ
author keywords: whey protein isolate; gelation; rheological properties
Source: Web Of Science
Added: August 6, 2018

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