Kees G. de Kruif

TL;DR: In this paper, heat-induced aggregation of β-lactoglobulin was investigated as a function of pH, heating temperature and NaCl concentration by measurements of reaction kinetics, differential scanning calorimetry, and light scattering.

TL;DR: In this article, a quantitative study on the distribution of denatured whey proteins over whey protein aggregates and protein associated with the casein micelles in heated milk was performed by combination of enzymatic fractionation and capillary electrophoresis.

TL;DR: The pH-induced gel formation of heat-treated milk and the role of whey proteins was studied and it was shown that beta-lactoglobulin is principally responsible for the shift in gelation pH.

TL;DR: In situ light scattering, where light scattered from a sample is measured directly while the sample is heated in the instrument, is presented as a simple and effective technique for studying the heat-induced aggregation of β-lactoglobulin this article.

TL;DR: A quantitative treatment of the destabilization of three types of milk protein dispersions as adhesive-hard-sphere bio-colloids, which shows that if the attractive interactions become strong enough the system passes the percolation threshold and gels.