BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

167 related articles for article (PubMed ID: 12703610)

  • 1. Free oil and rheology of Cheddar cheese containing fat globules stabilized with different proteins.
    Everett DW; Olson NF
    J Dairy Sci; 2003 Mar; 86(3):755-63. PubMed ID: 12703610
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dynamic rheology of renneted milk gels containing fat globules stabilized with different surfactants.
    Everett DW; Olson NF
    J Dairy Sci; 2000 Jun; 83(6):1203-9. PubMed ID: 10877384
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
    O'Mahony JA; Auty MA; McSweeney PL
    J Dairy Res; 2005 Aug; 72(3):338-48. PubMed ID: 16174366
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese.
    Nelson BK; Lynch JM; Barbano DM
    J Dairy Sci; 2004 Nov; 87(11):3590-600. PubMed ID: 15483142
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.
    Nelson BK; Barbano DM
    J Dairy Sci; 2005 Dec; 88(12):4183-94. PubMed ID: 16291609
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of polymorphisms in the leptin, leptin receptor, and acyl-coenzyme A:diacylglycerol acyltransferase 1 (DGAT1) genes and genetic polymorphism of milk proteins on cheese characteristics.
    Glantz M; Lindmark Månsson H; Stålhammar H; Paulsson M
    J Dairy Sci; 2011 Jul; 94(7):3295-304. PubMed ID: 21700014
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR; Mistry VV
    J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of protein composition on the cheese-making properties of milk from individual dairy cows.
    Wedholm A; Larsen LB; Lindmark-Månsson H; Karlsson AH; Andrén A
    J Dairy Sci; 2006 Sep; 89(9):3296-305. PubMed ID: 16899662
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The effect of compression, stretching, and cooking temperature on free oil formation in mozzarella curd.
    Rowney MK; Roupas P; Hickey MW; Everett DW
    J Dairy Sci; 2003 Feb; 86(2):449-56. PubMed ID: 12647951
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
    Gaygadzhiev Z; Hill A; Corredig M
    J Dairy Res; 2009 Aug; 76(3):349-55. PubMed ID: 19519978
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom.
    Brickley CA; Auty MA; Piraino P; McSweeney PL
    J Food Sci; 2007 Nov; 72(9):C483-90. PubMed ID: 18034708
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of somatic cell counts on ewes' milk protein profile and cheese-making properties in different sheep breeds reared in Spain.
    Revilla I; Rodríguez-Nogales JM; Vivar-Quintana AM
    J Dairy Res; 2009 May; 76(2):210-5. PubMed ID: 19281633
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
    Brighenti M; Govindasamy-Lucey S; Lim K; Nelson K; Lucey JA
    J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of κ-casein B relative content in bulk milk κ-casein on Montasio, Asiago, and Caciotta cheese yield using milk of similar protein composition.
    Bonfatti V; Cecchinato A; Di Martino G; De Marchi M; Gallo L; Carnier P
    J Dairy Sci; 2011 Feb; 94(2):602-13. PubMed ID: 21257029
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B.
    Knudsen JC; Øgendal LH; Skibsted LH
    Langmuir; 2008 Mar; 24(6):2603-10. PubMed ID: 18288877
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation.
    Van Hekken DL; Tunick MH; Soryal KA; Zeng SS
    J Food Sci; 2007 Apr; 72(3):E115-20. PubMed ID: 17995799
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels.
    Michalski MC; Cariou R; Michel F; Garnier C
    J Dairy Sci; 2002 Oct; 85(10):2451-61. PubMed ID: 12416796
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk.
    Gaygadzhiev Z; Corredig M; Alexander M
    Colloids Surf B Biointerfaces; 2009 Feb; 68(2):154-62. PubMed ID: 19022631
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.
    Ong L; Dagastine RR; Kentish SE; Gras SL
    J Food Sci; 2010 Apr; 75(3):E135-45. PubMed ID: 20492286
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rheological and proteolytic properties of Monterey Jack goat's milk cheese during aging.
    Van Hekken DL; Tunick MH; Park YW
    J Agric Food Chem; 2004 Aug; 52(17):5372-7. PubMed ID: 15315372
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.