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 *

328 related articles for article (PubMed ID: 11037237)

  • 1. Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone.
    Lucey JA; Tamehana M; Singh H; Munro PA
    J Dairy Res; 2000 Aug; 67(3):415-27. PubMed ID: 11037237
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation.
    Li S; Delger M; Dave A; Singh H; Ye A
    J Dairy Sci; 2023 Mar; 106(3):1611-1625. PubMed ID: 36631324
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of insoluble calcium concentration on rennet coagulation properties of milk.
    Choi J; Horne DS; Lucey JA
    J Dairy Sci; 2007 Jun; 90(6):2612-23. PubMed ID: 17517701
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of mild thermal and pH changes on the sol-gel transition in skim milk.
    Tieu S; Harte F
    J Dairy Sci; 2022 Oct; 105(10):7926-7939. PubMed ID: 35965122
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
    Meza-Nieto MA; Vallejo-Cordoba B; González-Córdova AF; Félix L; Goycoolea FM
    J Dairy Sci; 2007 Feb; 90(2):582-93. PubMed ID: 17235134
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Yogurt made from milk heated at different pH values.
    Ozcan T; Horne DS; Lucey JA
    J Dairy Sci; 2015 Oct; 98(10):6749-58. PubMed ID: 26233452
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of pH on the gelation properties of skim milk gels made from plant coagulants and chymosin.
    Esteves CL; Lucey JA; Wang T; Pires EM
    J Dairy Sci; 2003 Aug; 86(8):2558-67. PubMed ID: 12939079
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk.
    Choi J; Horne DS; Lucey JA
    J Dairy Sci; 2015 Sep; 98(9):5955-66. PubMed ID: 26188568
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Gelation of milks of different species (dairy cattle, goat, sheep, red deer, and water buffalo) using glucono-δ-lactone and pepsin.
    Roy D; Ye A; Moughan PJ; Singh H
    J Dairy Sci; 2020 Jul; 103(7):5844-5862. PubMed ID: 32331870
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of controlled kappa-casein hydrolysis on rheological properties of acid milk gels.
    Gastaldi E; Trial N; Guillaume C; Bourret E; Gontard N; Cuq JL
    J Dairy Sci; 2003 Mar; 86(3):704-11. PubMed ID: 12703604
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.
    Ozcan-Yilsay T; Lee WJ; Horne D; Lucey JA
    J Dairy Sci; 2007 Apr; 90(4):1644-52. PubMed ID: 17369204
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels.
    Srinivasan M; Lucey JA
    J Dairy Sci; 2002 May; 85(5):1070-8. PubMed ID: 12086040
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates.
    Eshpari H; Jimenez-Flores R; Tong PS; Corredig M
    J Dairy Sci; 2015 Dec; 98(12):8454-63. PubMed ID: 26454287
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making.
    Lu Y; McMahon DJ; Vollmer AH
    J Dairy Sci; 2017 Feb; 100(2):892-900. PubMed ID: 27988125
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Short communication: Effects of nanofiltration and evaporation on the gel properties of milk protein concentrates with different preheat treatments.
    Wang H; Wang Y; Cao J; Yuan D; Chen L; Han J; Li Y; Zhang L
    J Dairy Sci; 2018 Jun; 101(6):4977-4982. PubMed ID: 29550137
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Mathematical modelling of the formation of rennet-induced gels by plant coagulants and chymosin.
    Esteve CL; Lucey JA; Pires EM
    J Dairy Res; 2001 Aug; 68(3):499-510. PubMed ID: 11694051
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.
    Li F; Kong X; Zhang C; Hua Y
    J Sci Food Agric; 2011 Sep; 91(12):2186-91. PubMed ID: 21656774
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy.
    Dubert-Ferrandon A; Niranjan K; Grandison AS
    J Dairy Res; 2006 Nov; 73(4):423-30. PubMed ID: 16834815
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rennet-induced aggregation of heated pH-adjusted skim milk.
    Anema SG; Lee SK; Klostermeyer H
    J Agric Food Chem; 2011 Aug; 59(15):8413-22. PubMed ID: 21675800
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.