Works (5)

2011 journal article

Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of beta-Lactoglobulin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(5), 1491–1497.

By: P. Mudgal, C. Daubert, D. Clare & E. Foegeding

author keywords: acid hydrolysis; pepsin; cold thickening; beta-lactoglobulin; disulfide; whey protein
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Effects of protein concentration and CaCl2 on cold-set thickening mechanism of beta-lactoglobulin at low pH

INTERNATIONAL DAIRY JOURNAL, 21(5), 319–326.

By: P. Mudgal, C. Daubert & E. Foegeding

Source: Web Of Science
Added: August 6, 2018

2011 journal article

Kinetic study of beta-lactoglobulin thermal aggregation at low pH

JOURNAL OF FOOD ENGINEERING, 106(2), 159–165.

By: P. Mudgal, C. Daubert & E. Foegeding

author keywords: beta-Lactoglobulin; Kinetics; Low pH; Aggregation; Model; Nucleation
Source: Web Of Science
Added: August 6, 2018

2009 journal article

Cold-set thickening mechanism of beta-lactoglobulin at low pH: Concentration effects

FOOD HYDROCOLLOIDS, 23(7), 1762–1770.

By: P. Mudgal, C. Daubert & E. Foegeding

author keywords: Functionality; beta-Lactoglobulin; Critical concentration; Whey protein; Microgels
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Quantifying the significance of phage attack on starter cultures: a mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(6), 3908–3915.

By: P. Mudgal, F. Breidt, S. Lubkin & K. Sandeep

Sources: Web Of Science, ORCID
Added: August 6, 2018