Claudine Bovay

TL;DR: Whey protein isolate was heat-treated at 85 degrees C for 15 min at pH ranging from 6.0 to 7.0 in the presence of NaCl in order to generate the highest possible amount of soluble aggregates before insolubility occurred, and these aggregates exhibited the highest foamability and foam liquid stability.

TL;DR: In this paper, Covalently cross-linked whey protein microgels (WPMs) were produced without the use of a chemical cross-linking agent, and the hierarchical structure of WPMs is formed by a complex interplay of heat denaturation, aggregation, electrostatic repulsion and formation of disulfide bonds.

TL;DR: Individualized microgels were obtained under pH conditions where a balance between attractive forces arising from protein unfolding leading to the formation of intermolecular beta-sheets and the repulsive electrostatic forces due to the initial protein net charge was achieved.

TL;DR: The strong effect of time on the air/water interfacial properties of the beta-lactoglobulin/acacia gum electrostatic complexes can be understood by their reorganization at the interface to form a coacervate phase that is more fluid/viscous at t approximately 0 h vs rigid/elastic at t = 24 h.

TL;DR: In this paper, the authors reported that WPM dispersions were able to stabilize foams close to their IEP by in situ selfaggregation leading to an arrest of the drainage enabling to counteract the gas flux responsible for bubble disproportionation.