These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

167 related articles for article (PubMed ID: 10552392)

  • 1. Gelation of whey protein concentrate-cassava starch in acidic conditions.
    Lupano CE; González S
    J Agric Food Chem; 1999 Mar; 47(3):918-23. PubMed ID: 10552392
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of temperature and salt concentration on rheological behavior of whey protein isolate-starch mixed dispersions.
    Ravindra P; Chan ES; Reddy KU
    Int J Food Sci Nutr; 2007 Nov; 58(7):542-7. PubMed ID: 17852467
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Production of a high gel strength whey protein concentrate from cheese whey.
    Veith PD; Reynolds EC
    J Dairy Sci; 2004 Apr; 87(4):831-40. PubMed ID: 15259217
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels.
    Havea P; Carr AJ; Creamer LK
    J Dairy Res; 2004 Aug; 71(3):330-9. PubMed ID: 15354580
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The influence of chitosan on the structural properties of whey protein and wheat starch composite systems.
    Yang N; Ashton J; Kasapis S
    Food Chem; 2015 Jul; 179():60-7. PubMed ID: 25722139
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Heat-induced whey protein gels: protein-protein interactions and functional properties.
    Havea P; Watkinson P; Kuhn-Sherlock B
    J Agric Food Chem; 2009 Feb; 57(4):1506-12. PubMed ID: 19199595
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of sugars on whey protein isolate gelation.
    Rich LM; Foegeding EA
    J Agric Food Chem; 2000 Oct; 48(10):5046-52. PubMed ID: 11052776
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel.
    Chen D; Fang F; Federici E; Campanella O; Jones OG
    Carbohydr Polym; 2020 Jul; 239():116247. PubMed ID: 32414456
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition.
    Rafe A; Vahedi E; Hasan-Sarei AG
    J Sci Food Agric; 2016 Aug; 96(11):3890-6. PubMed ID: 26696599
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels.
    Meletharayil GH; Patel HA; Metzger LE; Marella C; Huppertz T
    J Dairy Sci; 2018 Mar; 101(3):1864-1871. PubMed ID: 29331472
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates.
    Luck PJ; Vardhanabhuti B; Yong YH; Laundon T; Barbano DM; Foegeding EA
    J Dairy Sci; 2013 Sep; 96(9):5522-31. PubMed ID: 23871371
    [TBL] [Abstract][Full Text] [Related]  

  • 12. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN; Foegeding EA
    J Food Sci; 2011 Apr; 76(3):E318-27. PubMed ID: 21535832
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel.
    Pourmohammadi K; Abedi E; Hashemi SMB; Torri L
    Int J Biol Macromol; 2018 Dec; 120(Pt B):1935-1943. PubMed ID: 30267819
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Relation between gelation conditions and the physical properties of whey protein particles.
    Sağlam D; Venema P; de Vries R; van Aelst A; van der Linden E
    Langmuir; 2012 Apr; 28(16):6551-60. PubMed ID: 22471930
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study.
    Khalesi H; Emadzadeh B; Kadkhodaee R; Fang Y
    Int J Biol Macromol; 2019 Mar; 125():17-26. PubMed ID: 30529204
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of protein concentration, pH, lactose content and pasteurization on thermal gelation of acid caprine whey protein concentrates.
    Bordenave-Juchereau S; Almeida B; Piot JM; Sannier F
    J Dairy Res; 2005 Feb; 72(1):34-8. PubMed ID: 15747729
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures.
    Fu W; Nakamura T
    Biosci Biotechnol Biochem; 2017 Apr; 81(4):839-847. PubMed ID: 28140770
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rheological properties of rennet gels containing milk protein concentrates.
    Ferrer MA; Hill AR; Corredig M
    J Dairy Sci; 2008 Mar; 91(3):959-69. PubMed ID: 18292251
    [TBL] [Abstract][Full Text] [Related]  

  • 19. High hydrostatic pressure modification of whey protein concentrate for improved functional properties.
    Lim SY; Swanson BG; Clark S
    J Dairy Sci; 2008 Apr; 91(4):1299-307. PubMed ID: 18349222
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels.
    Ronda F; Roos YH
    Carbohydr Res; 2008 Apr; 343(5):903-11. PubMed ID: 18267318
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.