Principal component analysis, Wiley Interdiscip. Rev. Comput. Stat, vol.2, pp.433-459, 2010. ,
URL : https://hal.archives-ouvertes.fr/hal-01259094
Number of thiol groups 464 rather than the size of the aggregates determines the hardness of cold set whey protein gels, 2003. ,
, , vol.17, pp.23-30
, The Whey Proteins in Milk: Thermal Denaturation, Physical 467 Interactions, and Effects on the Functional Properties of Milk, p.468, 2014.
, Food Science and Technology
, , pp.269-318
Dairy products and the 472 Maillard reaction: A promising future for extensive food characterization by integrated 473 proteomics studies, Food Chem, vol.219, pp.477-489, 2017. ,
,
, Novel Radiofrequency-Assisted, vol.476, 2016.
, Thermal Processing Improves the Gelling Properties of Standard Egg White Powder, J. Food 477 Sci, vol.81, pp.665-671
Modification of functional properties of egg-white 479 proteins. Food Nahr, vol.47, pp.369-376, 2003. ,
, Saint-Jalmes, A., 481 2013. Foams: Structure and Dynamics
Free drainage of aqueous foams stabilized by mixtures of a non483 ionic (C12DMPO) and an ionic (C12TAB) surfactant. Colloids Surf, Physicochem. Eng. Asp, vol.484, issue.419, pp.7-14, 2013. ,
Coalescence in Draining Foams, Langmuir, vol.19, pp.4535-4538, 2003. ,
Increasing the heat stability of whey protein-rich emulsions by combining the 489 functional role of WPM and caseins, Food Hydrocoll, vol.488, pp.164-172, 2018. ,
,
, 492 Interfacial and foaming properties of bovine ?-lactoglobulin: Galactose Maillard conjugates, 2012.
, , vol.27, pp.438-447
Quantifying liquid drainage in 495 egg-white sucrose foams by resistivity measurements, Colloids Surf. Physicochem. Eng. Asp, vol.496, pp.241-248, 2016. ,
, , p.498
Strong Improvement of Interfacial Properties Can Result from 499 Slight Structural Modifications of Proteins: The Case of Native and Dry-Heated Lysozyme, 500 Langmuir, vol.27, pp.14947-14957, 2011. ,
Effect of particles and aggregated structures on the foam stability 502 and aging, Comptes Rendus Phys, vol.15, pp.748-760, 2014. ,
Electrical conductivity of dispersions: 504 from dry foams to dilute suspensions, J. Phys. Condens. Matter, vol.17, pp.6301-6305, 2005. ,
,
Electrostatic stabilization of foam films from 507 ?-lactoglobulin solutions, Colloids Surf. Physicochem. Eng. Asp, vol.460, pp.272-279, 2014. ,
,
Influence of pH on the dry 510 heat-induced denaturation/aggregation of whey proteins, Food Chem, vol.129, pp.110-116, 2011. ,
,
The physicochemical parameters 513 during dry heating strongly influence the gelling properties of whey proteins, J. Food Eng, vol.514, pp.296-303, 2012. ,
, , p.516
Current ways to modify the structure of whey proteins for specific 517 functionalities-a review, Dairy Sci. Technol, vol.95, pp.795-814, 2015. ,
Effects of Protein Conformational Modifications, Enthalpy 520 Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder, 521 in: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems, Food 522 Engineering Series, pp.437-450, 2015. ,
A Generalized View of Foam Drainage: Experiment 525 and Theory, Langmuir, vol.16, pp.6327-6341, 2000. ,
Whey 527 protein fluid gels for the stabilisation of foams, Food Hydrocoll, vol.53, pp.209-217, 2016. ,
,
The effect of glycation on 530 foam and structural properties of ?-lactoglobulin, Food Chem, vol.113, pp.127-133, 2009. ,
,
Role of Proteins on Formation, Drainage, and Stability of Liquid 533 Food Foams, Annu. Rev. Food Sci. Technol, 2017. ,
Influence of storage conditions 536 on the functional properties of micellar casein powder, Food Bioprod. Process, vol.106, pp.181-192, 2017. ,
, , p.539
Comparative effect of thermal treatment on the 540 physicochemical properties of whey and egg white protein foams. Food Hydrocoll, vol.25, pp.797-541, 2011. ,
, , 2016.
, Heat-Induced Aggregation Properties of Whey Proteins as Affected by Storage Conditions of 544
, Whey Protein Isolate Powders, Food Bioprocess Technol, vol.9, pp.993-1001
,
547 Structural markers of the evolution of whey protein isolate powder during aging and effects 548 on foaming properties, J. Dairy Sci, vol.99, pp.5265-5272, 2016. ,
Retracted Article: Bigger data open innovation: potential 550 applications of value-added products from milk and sustainable valorization of by-products 551 from the dairy industry, Green Chem, vol.17, pp.5100-5113, 2015. ,
Investigating 553 variables and mechanisms that influence protein integrity in low water content amorphous 554 carbohydrate matrices, Biotechnol. Prog, vol.25, pp.1217-1227, 2009. ,
Improvement of the Surface Functional Properties of ?558 Lactoglobulin and ?-Lactalbumin by Heating in a Dry State, Biosci. Biotechnol. Biochem, vol.57, pp.1549-1552, 1993. ,
Storage Stability of Food Protein Hydrolysates-A 561 Review, Crit. Rev. Food Sci. Nutr, vol.56, pp.1169-1192, 2016. ,
,
Effect of protein aggregates on foaming properties of 564 ?-lactoglobulin, Colloids Surf. Physicochem. Eng. Asp, vol.330, pp.96-102, 2008. ,
,
Physical chemistry in foam drainage and coarsening, Soft Matter, vol.2, 2006. ,
Time evolution of aqueous foams: drainage and coarsening, J. 569 Phys. Condens. Matter, vol.14, pp.9397-9412, 2002. ,
Bulk self-aggregation drives foam stabilization properties 571 of whey protein microgels. Food Hydrocoll, vol.42, pp.139-148, 2014. ,
,
Analytical Methods for Food and Dairy Powders, John, vol.574, 2012. ,
URL : https://hal.archives-ouvertes.fr/hal-01209392
High Protein Milk Ingredients-A Tool for Value576 Addition to Dairy and Food Products, J. Dairy Vet. Anim. Res, vol.6, pp.1-7, 2017. ,
,
Milk Powders Ageing: Effect on 579 Physical and Functional Properties, Crit. Rev. Food Sci. Nutr, vol.44, pp.297-322, 2004. ,
,
Effect of water 582 activity, temperature and pH on solid state lactosylation of ?-lactoglobulin, Int. Dairy J, vol.23, pp.1-8, 2012. ,
Structural characterisation of partially glycosylated 585 whey protein as influenced by pH and heat using surface-enhanced Raman spectroscopy, 2013. ,
, Food Chem, vol.139, pp.313-319
Effect of Water Content on Glass Transition and Protein Aggregation of 588 Whey Protein Powders During Short-Term Storage, Food Biophys, vol.2, pp.108-116, 2007. ,
,