International Journal of Food Science & Technology

Cover image for International Journal of Food Science & Technology

October 1999

Volume 34, Issue 5-6

Pages 407–632

  1. Editorial

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
  2. Structural basis of whey protein functions

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
    1. β-Lactoglobulin – a three-dimensional perspective (pages 409–418)

      Lindsay Sawyer, George Kontopidis and Su-Ying Wu

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00320.x

  3. Original Articles

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
    1. Structural and interaction properties of β-Lactoglobulin as studied by FTIR spectroscopy (pages 419–428)

      Thierry Lefèvre and Muriel Subirade

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00311.x

    2. Glycation of bovine β-Lactoglobulin: effect on the protein structure (pages 429–435)

      François Morgan, Daniel Mollé, Gwénaële Henry, Annie Vénien, Joëlle Léonil, Gabriel Peltre, Didier Levieux, Jean-Louis Maubois and Saïd Bouhallab

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00318.x

    3. Characteristic properties of equine milk proteins (pages 437–443)

      Shintaro Sugai, Masamichi Ikeguchi and Akio Shimizu

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00328.x

    4. Expression of recombinant wild-type and mutant β-Lactoglobulins in the yeast Pichia pastoris (pages 445–450)

      Christine Wilson, Lynda Quarrie, Gordon J. Allan, David J. Flint, Lindsay Sawyer and Carl Holt

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00317.x

  4. Aggregation and gelation

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
    1. Growth and structure of aggregates of heat-denatured β-Lactoglobulin (pages 451–465)

      Christel Le Bon, Taco Nicolai and Dominique Durand

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00310.x

  5. Original Articles

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
  6. Protein - polysaccaride and protein - lipid interactions and emulsions

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
    1. Whey protein aggregates and their interaction with exo-polysaccharides (pages 487–492)

      Kees G. de Kruif and Remco Tuinier

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00329.x

  7. Original Articles

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
    1. Chemical changes in β-Lactoglobulin structure during ageing of protein-stabilized emulsions (pages 503–508)

      Jeffrey Leaver, Andrew J. R. Law, Elizabeth Y. Brechany and Catharina H. McCrae

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00308.x

  8. Foams and food

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
    1. Adsorption of β-Lactoglobulin variants A and B to the air–water interface (pages 509–516)

      Alan R. Mackie, Fiona A. Husband, Carl Holt and Peter J. Wilde

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00315.x

  9. Original Articles

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
    1. Foaming properties of β-Lactoglobulin: impact of pre-heating and addition of isoamyl acetate (pages 517–522)

      Isabelle Marin and Perla Relkin

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00312.x

    2. Aspects of whey protein usage in infant nutrition, a brief review (pages 533–542)

      Rolf Jost, Jean-Claude Maire, Françoise Maynard and Marie-Christine Secretin

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00324.x

  10. Commercial whey protein samples: survey results

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
    1. Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions (pages 543–556)

      Carl Holt, Deborah McPhail, Ian Nevison, Tommy Nylander, Jeanette Otte, Richard H. Ipsen, Rogert Bauer, Lars Ōgendal,, Kees Olieman, Kees G. de Kruif, Joëlle Léonil, Daniel Mollé, Gwénaële Henry, Jean Louis Maubois, M. Dolores Pérez, Pilar Puyol, Miguel Calvo, Stella M. Bury, George Kontopidis, Iain McNae, Lindsay Sawyer, Laura Ragona, Lucia Zetta, Henriette Molinari, Bert Klarenbeek, Margrethe J. Jonkman, Jacques Moulin and Dereck Chatterton

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00323.x

  11. Original Articles

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
    1. Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions (pages 587–601)

      Carl Holt, Deborah McPhail, Tommy Nylander, Jeanette Otte, Richard H. Ipsen, Rogert Bauer, Lars Øgendal, Kees Olieman, Kees G. de Kruif, Joëlle Léonil, Daniel Mollé, Gwénaële Henry, Jean Louis Maubois, M. Dolores Pérez, Pilar Puyol, Miguel Calvo, Stella M. Bury, George Kontopidis, Iain McNae, Lindsay Sawyer, Laura Ragona, Lucia Zetta, Henriette Molinari, Bert Klarenbeek, Margrethe J. Jonkman, Jacques Moulin and Dereck Chatterton

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00326.x

  12. Miscellaneous

    1. Top of page
    2. Editorial
    3. Structural basis of whey protein functions
    4. Original Articles
    5. Aggregation and gelation
    6. Original Articles
    7. Protein - polysaccaride and protein - lipid interactions and emulsions
    8. Original Articles
    9. Foams and food
    10. Original Articles
    11. Commercial whey protein samples: survey results
    12. Original Articles
    13. Miscellaneous
    1. Author Index (pages 603–605)

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00001.x

    1. Subject Index (pages 607–627)

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00002.x

    2. Referees (pages 631–632)

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.1999.00343.x

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