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5. Unravelling the Influence of Composition and Heat Treatment on Key Characteristics of Dairy Protein Powders Using a Multifactorial Approach.

6. Heat treatment of milk protein concentrates affects enzymatic coagulation properties.

7. Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments.

8. Protein Transport upon Advection at the Air/Water Interface: When Charge Matters.

9. The solute mechanical properties impact on the drying of dairy and model colloidal systems.

10. Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams.

11. Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly.

12. Drying colloidal systems: Laboratory models for a wide range of applications.

13. Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility.

14. Osmotic pressures of lysozyme solutions from gas-like to crystal states.

15. Moderate conformational impact of citrate on ovotransferrin considerably increases its capacity to self-assemble at the interface.

16. Shape, shell, and vacuole formation during the drying of a single concentrated whey protein droplet.

17. Unexpected differences in the behavior of ovotransferrin at the air-water interface at pH 6.5 and 8.0.

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