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 *

397 related articles for article (PubMed ID: 14558767)

  • 1. Rheological properties of concentrated skim milk: influence of heat treatment and genetic variants on the changes in viscosity during storage.
    Bienvenue A; Jiménez-Flores R; Singh H
    J Agric Food Chem; 2003 Oct; 51(22):6488-94. PubMed ID: 14558767
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage.
    Bienvenue A; Jiménez-Flores R; Singh H
    J Dairy Sci; 2003 Dec; 86(12):3813-21. PubMed ID: 14740815
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
    Clare DA; Bang WS; Cartwright G; Drake MA; Coronel P; Simunovic J
    J Dairy Sci; 2005 Dec; 88(12):4172-82. PubMed ID: 16291608
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Denaturation of beta-lactoglobulin in pressure-treated skim milk.
    Anema SG; Stockmann R; Lowe EK
    J Agric Food Chem; 2005 Oct; 53(20):7783-91. PubMed ID: 16190631
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.
    Lodaite K; Chevalier F; Armaforte E; Kelly AL
    J Dairy Res; 2009 Aug; 76(3):294-300. PubMed ID: 19445828
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Rheological characterisation of age thickening with special reference to milk concentrates.
    Trinh B; Haisman D; Trinh KT
    J Dairy Res; 2007 Feb; 74(1):106-15. PubMed ID: 17214913
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Beta-lactoglobulin is a thermal marker in processed milk as studied by electrophoresis and circular dichroic spectra.
    Chen WL; Hwang MT; Liau CY; Ho JC; Hong KC; Mao SJ
    J Dairy Sci; 2005 May; 88(5):1618-30. PubMed ID: 15829652
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Separation and determination of beta-lactoglobulin variants A and B in cow's milk by capillary free zone electrophoresis.
    Olguin-Arredondo H; Vallejo-Córdoba B
    J Capill Electrophor Microchip Technol; 1999; 6(5-6):145-9. PubMed ID: 11681519
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.
    Anema SG; Li Y
    J Agric Food Chem; 2003 Mar; 51(6):1640-6. PubMed ID: 12617598
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk.
    Patel HA; Singh H; Anema SG; Creamer LK
    J Agric Food Chem; 2006 May; 54(9):3409-20. PubMed ID: 16637702
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Physico-chemical properties of skim milk retentates from microfiltration.
    Solanki G; Rizvi SS
    J Dairy Sci; 2001 Nov; 84(11):2381-91. PubMed ID: 11768078
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of casein micelles in raw and reconstituted skim milk.
    Martin GJ; Williams RP; Dunstan DE
    J Dairy Sci; 2007 Oct; 90(10):4543-51. PubMed ID: 17881675
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Role of protein and lactose interactions in the age gelation of ultra-high temperature processed concentrated skim milk.
    Venkatachalam N; McMahon DJ; Savello PA
    J Dairy Sci; 1993 Jul; 76(7):1882-94. PubMed ID: 8345125
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. High-pressure-induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk.
    Ye A; Anema SG; Singh H
    J Dairy Sci; 2004 Dec; 87(12):4013-22. PubMed ID: 15545361
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Isolation and characterization of copolymers of beta-lactoglobulin, alpha-lactalbumin, kappa-casein, and alphas1-casein generated by pressurization and thermal treatment of raw milk.
    Nabhan MA; Girardet JM; Campagna S; Gaillard JL; Le Roux Y
    J Dairy Sci; 2004 Nov; 87(11):3614-22. PubMed ID: 15483144
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of total solids content and temperature on the rheological behaviour of reconstituted whole milk concentrates.
    Trinh B; Trinh KT; Haisman D
    J Dairy Res; 2007 Feb; 74(1):116-23. PubMed ID: 17214912
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk.
    Ye A; Anema SG; Singh H
    J Dairy Res; 2008 Aug; 75(3):347-53. PubMed ID: 18620615
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Modification of IgE binding during heat processing of the cow's milk allergen beta-lactoglobulin.
    Ehn BM; Ekstrand B; Bengtsson U; Ahlstedt S
    J Agric Food Chem; 2004 Mar; 52(5):1398-403. PubMed ID: 14995152
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 20.