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 *

112 related articles for article (PubMed ID: 12800883)

  • 1. Heat induced gelation of acid milk: balance between weak and covalent bonds.
    Surel O; Famelart MH
    J Dairy Res; 2003 May; 70(2):253-6. PubMed ID: 12800883
    [No Abstract]   [Full Text] [Related]  

  • 2. 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]  

  • 3. Gelation of casein-whey protein mixtures.
    Vasbinder AJ; van de Velde F; de Kruif CG
    J Dairy Sci; 2004 May; 87(5):1167-76. PubMed ID: 15290963
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Role of the heat-induced whey protein/kappa-casein complexes in the formation of acid milk gels: a kinetic study using rheology and confocal microscopy.
    Guyomarc'h F; Jemin M; Le Tilly V; Madec MN; Famelart MH
    J Agric Food Chem; 2009 Jul; 57(13):5910-7. PubMed ID: 19534462
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels.
    Guyomarc'h F; Queguiner C; Law AJ; Horne DS; Dalgleish DG
    J Agric Food Chem; 2003 Dec; 51(26):7743-50. PubMed ID: 14664539
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rheological properties of acid gels prepared from heated pH-adjusted skim milk.
    Anema SG; Lee SK; Lowe EK; Klostermeyer H
    J Agric Food Chem; 2004 Jan; 52(2):337-43. PubMed ID: 14733518
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physical and chemical interactions in cold gelation of food proteins.
    Alting AC; de Jongh HH; Visschers RW; Simons JW
    J Agric Food Chem; 2002 Jul; 50(16):4682-9. PubMed ID: 12137497
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The two-stage coagulation of milk proteins in the minimum of the heat coagulation time-pH profile of milk: effect of casein micelle size.
    O'Connell JE; Fox PF
    J Dairy Sci; 2000 Mar; 83(3):378-86. PubMed ID: 10750091
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of processing on functionality of milk and dairy proteins.
    Augustin MA; Udabage P
    Adv Food Nutr Res; 2007; 53():1-38. PubMed ID: 17900495
    [TBL] [Abstract][Full Text] [Related]  

  • 10. pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2.
    Renan M; Mekmene O; Famelart MH; Guyomarc'h F; Arnoult-Delest V; Pâquet D; Brulé G
    J Dairy Res; 2006 Feb; 73(1):79-86. PubMed ID: 16433965
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Heat-induced gelation of casein micelles in aqueous suspensions at different pH.
    Thomar P; Nicolai T
    Colloids Surf B Biointerfaces; 2016 Oct; 146():801-7. PubMed ID: 27451368
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates.
    Guyomarc'h F; Renan M; Chatriot M; Gamerre V; Famelart MH
    J Agric Food Chem; 2007 Dec; 55(26):10986-93. PubMed ID: 18038987
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fluorescent labeling study of plasminogen concentration and location in simulated bovine milk systems.
    Wang L; Hayes KD; Mauer LJ
    J Dairy Sci; 2006 Jan; 89(1):58-70. PubMed ID: 16357268
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Gelation of proteins from milk.
    de Kruif KG; Hoffmann MA; van Marle ME; van Mil PJ; Roefs SP; Verheul M; Zoon N
    Faraday Discuss; 1995; (101):185-200. PubMed ID: 8804223
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Controlled proteolysis and the properties of milk gels.
    Li J; Dalgleish DG
    J Agric Food Chem; 2006 Jun; 54(13):4687-95. PubMed ID: 16787016
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles.
    Schorsch BC; Wilkins DK; Jonest MG; Norton IT
    J Dairy Res; 2001 Aug; 68(3):471-81. PubMed ID: 11694049
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration.
    Oldfield DJ; Singh H; Taylor MW
    J Dairy Res; 2005 Aug; 72(3):369-78. PubMed ID: 16174369
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of added sodium caseinate on the formation of particles in heated milk.
    Parker EA; Donato L; Dalgleish DG
    J Agric Food Chem; 2005 Oct; 53(21):8265-72. PubMed ID: 16218674
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.