In: Food Hydrocolloids, 2011, vol. 25, no. 7, p. 1766-1774
We have investigated the structure of microgels formed during heating of demineralized β-lactoglobulin (βlg) solutions at pH 5.9 by small-angle X-ray scattering (SAXS) and light scattering. First, unheated βlg solutions were characterized at different pH values between 2.0 and 7.0. At pH 5.9, βlg solutions contain mainly dimers (with a radius of approx. 2 nm), which coexist with a small...
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In: Soft Matter, 2010, vol. 6, no. 19, p. 4876-4884
Covalently cross-linked whey protein microgels (WPM) were produced without the use of a chemical cross-linking agent. The hierarchical structure of WPM is formed by a complex interplay of heat denaturation, aggregation, electrostatic repulsion, and formation of disulfide bonds. Therefore, well-defined spherical particles with a diameter of several hundreds of nanometers and with relatively low...
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