Publications by authors named "Hans Bertelsen"

Article Synopsis
  • The effectiveness of hydrolyzed cow's milk protein infant formulas in preventing cow's milk allergy (CMA) is debated, with factors like the degree of hydrolysis influencing the risk of sensitization.
  • A study compared the immunogenicity and sensitizing capacity of 30 different whey- and casein-based hydrolysates using a rat model, finding whey-based options to be more immunogenic.
  • Surface hydrophobicity was identified as a key factor influencing sensitization, suggesting future research should focus on diverse physicochemical properties rather than just the degree of hydrolysis.
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The milk protein β-lactoglobulin (βLG) dominates the properties of whey aggregates in food products. Here we use spectroscopic and calorimetric techniques to elucidate how anionic, cationic and non-ionic surfactants interact with bovine βLG and modulate its heat-induced aggregation. Alkyl trimethyl ammonium chlorides (xTAC) strongly promote aggregation, while sodium alkyl sulfates (SxS) and alkyl maltopyranosides (xM) reduce aggregation.

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