Self-assembly of caseinomacropeptide as a potential key mechanism in the formation of visible storage induced aggregates in acidic whey protein isolate dispersions

[1]  L. B. Larsen,et al.  Control of heat treatment and storage temperature prevents the formation of visible aggregates in acidic whey dispersions over a 6-month storage period , 2015 .

[2]  L. B. Larsen,et al.  Genetic variation and posttranslational modification of bovine κ-casein: effects on caseino-macropeptide release during renneting. , 2015, Journal of dairy science.

[3]  Pavan Kumar,et al.  Perspective of Membrane Technology in Dairy Industry: A Review , 2013, Asian-Australasian journal of animal sciences.

[4]  T. Vasiljevic,et al.  Influence of heat and pH on structure and conformation of whey proteins , 2013 .

[5]  Neelima,et al.  Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review , 2013, Dairy science & technology.

[6]  L. B. Larsen,et al.  Comparative proteomic analysis of casein and whey as prepared by chymosin-induced separation, isoelectric precipitation or ultracentrifugation , 2012, Journal of Dairy Research.

[7]  L. B. Larsen,et al.  Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows. , 2011, Journal of dairy science.

[8]  H. Kang,et al.  Features and applications of bacterial sialidases , 2011, Applied Microbiology and Biotechnology.

[9]  A. Pilosof,et al.  Casein glycomacropeptide pH-dependent self-assembly and cold gelation , 2010 .

[10]  Cheryl Taylor,et al.  Quantity and carbohydrate content of glycomacropeptide fractions isolated from raw and heat-treated milk , 2009 .

[11]  U. Kulozik,et al.  The effect of glycosylation on the interfacial properties of bovine caseinomacropeptide. , 2009 .

[12]  P. Tomasula,et al.  Whey Protein Fractionation , 2009 .

[13]  L. Ozimek,et al.  Detection of sialylated phosphorylated kappa-casein glycomacropeptide electrophoresed on polyacrylamide gels and cellulose acetate strips by the thiobarbituric acid and malachite green dye reactions. , 2007, Journal of agricultural and food chemistry.

[14]  Elisabetta Gianazza,et al.  Protein stains for proteomic applications: Which, when, why? , 2006, Proteomics.

[15]  E. Foegeding,et al.  Design of a Beverage from Whey Permeate , 2006 .

[16]  H. Deeth,et al.  Resolution and characterisation of multiple isoforms of bovine κ‐casein by 2‐DE following a reversible cysteine‐tagging enrichment strategy , 2006, Proteomics.

[17]  F. Gaucheron The minerals of milk. , 2005, Reproduction, nutrition, development.

[18]  D. Mollé,et al.  Quantitative determination of bovine κ-casein macropeptide in dairy products by Liquid chromatography/Electrospray coupled to mass spectrometry (LC-ESI/MS) and Liquid chromatography/Electrospray coupled to tamdem mass spectrometry (LC-ESI/MS/MS) , 2005 .

[19]  H. Deeth,et al.  Analysis of O‐glycosylation site occupancy in bovine κ‐casein glycoforms separated by two‐dimensional gel electrophoresis , 2005, Proteomics.

[20]  M. Etzel,et al.  Manufacture and use of dairy protein fractions. , 2004, The Journal of nutrition.

[21]  M. Zemel,et al.  Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review). , 2003, The Journal of nutritional biochemistry.

[22]  L. Ozimek,et al.  Isolation and analysis of κ-casein glycomacropeptide from goat sweet whey , 2002 .

[23]  W J Harper,et al.  Maximizing the value of milk through separation technologies. , 1999, Journal of dairy science.

[24]  Tadao Saito,et al.  A new isolation method of caseinoglycopeptide from sweet cheese whey , 1991 .

[25]  Y. Mine,et al.  Technical note: Comparison of chromatographic profile of glycomacropeptide from cheese whey isolated using different methods. , 2004, Journal of dairy science.

[26]  P. Walstra,et al.  Interpretation of the kinetics of the renneting reaction in milk , 1987 .