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Yie Hui Yong

Works (2)

Updated: July 5th, 2023 15:51

2010 journal article

Caseins: Utilizing Molecular Chaperone Properties to Control Protein Aggregation in Foods

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(2), 685–693.

By: Y. Yong n & E. Forgeding

author keywords: beta-Casein; alpha(s)-casein; molecular chaperone; intrinsically unstructured protein
MeSH headings : Animals; Caseins / chemistry; Cattle; Chickens; Food Technology; Milk Proteins / chemistry; Molecular Chaperones / chemistry; Protein Folding; Proteins / chemistry; Whey Proteins
topics (OpenAlex): Proteins in Food Systems; Meat and Animal Product Quality; Bee Products Chemical Analysis
TL;DR: While it is clear that caseins can alter aggregation at neutral pH, their effectiveness at low pH, high protein concentration, and high thermal treatment remains to be fully established. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2008 journal article

Effects of Caseins on Thermal Stability of Bovine beta-Lactoglobulin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(21), 10352–10358.

By: Y. Yong n & E. Foegeding  n

author keywords: beta-Lactoglobulin; beta-casein; alpha-casein; thermal stability; aggregation
MeSH headings : Animals; Caseins / chemistry; Cattle; Hot Temperature; Hydrogen-Ion Concentration; Lactoglobulins / chemistry; Protein Stability
topics (OpenAlex): Proteins in Food Systems; Protein Hydrolysis and Bioactive Peptides; Microencapsulation and Drying Processes
TL;DR: Results showed that BCN is a feasible component to stabilize higher concentrations of whey proteins in beverages at higher concentration and thermal processing temperatures desired for beverage applications. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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