152 related articles for article (PubMed ID: 14995135)
1. Effect of processing on the displacement of whey proteins: applying the orogenic model to a real system.
Woodward NC; Wilde PJ; Mackie AR; Gunning AP; Gunning PA; Morris VJ
J Agric Food Chem; 2004 Mar; 52(5):1287-92. PubMed ID: 14995135
[TBL] [Abstract][Full Text] [Related]
2. Effect of surfactant type on surfactant--protein interactions at the air-water interface.
Gunning PA; Mackie AR; Gunning AP; Woodward NC; Wilde PJ; Morris VJ
Biomacromolecules; 2004; 5(3):984-91. PubMed ID: 15132691
[TBL] [Abstract][Full Text] [Related]
3. Effects of the conjugation of whey proteins with gellan polysaccharides on surfactant-induced competitive displacement from the air-water interface.
Cai B; Ikeda S
J Dairy Sci; 2016 Aug; 99(8):6026-6035. PubMed ID: 27265176
[TBL] [Abstract][Full Text] [Related]
4. Adsorption of whey protein isolate at the oil-water interface as a function of processing conditions: a rheokinetic study.
Rodríguez Patino JM; Rodríguez Niño MR; Sánchez CC
J Agric Food Chem; 1999 Jun; 47(6):2241-8. PubMed ID: 10794617
[TBL] [Abstract][Full Text] [Related]
5. Orogenic Displacement of Protein from the Air/Water Interface by Competitive Adsorption.
Mackie AR; Gunning AP; Wilde PJ; Morris VJ
J Colloid Interface Sci; 1999 Feb; 210(1):157-166. PubMed ID: 9924119
[TBL] [Abstract][Full Text] [Related]
6. Interfacial characterization of beta-lactoglobulin networks: displacement by bile salts.
Maldonado-Valderrama J; Woodward NC; Gunning AP; Ridout MJ; Husband FA; Mackie AR; Morris VJ; Wilde PJ
Langmuir; 2008 Jun; 24(13):6759-67. PubMed ID: 18533634
[TBL] [Abstract][Full Text] [Related]
7. In situ measurement of the displacement of protein films from the air/water interface by surfactant.
Mackie AR; Gunning AP; Ridout MJ; Wilde PJ; Rodriguez Patino J
Biomacromolecules; 2001; 2(3):1001-6. PubMed ID: 11710002
[TBL] [Abstract][Full Text] [Related]
8. Maillard Conjugation of Sodium Alginate to Whey Protein for Enhanced Resistance to Surfactant-Induced Competitive Displacement from Air-Water Interfaces.
Cai B; Saito A; Ikeda S
J Agric Food Chem; 2018 Jan; 66(3):704-710. PubMed ID: 29323902
[TBL] [Abstract][Full Text] [Related]
9. Surface shear rheology of WPI-monoglyceride mixed films spread at the air-water interface.
Carrera Sánchez C; Rodríguez Patino JM
Colloids Surf B Biointerfaces; 2004 Jul; 36(1):57-69. PubMed ID: 15261024
[TBL] [Abstract][Full Text] [Related]
10. Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilized by food proteins.
Dickinson E; Ettelaie R; Murray BS; Du Z
J Colloid Interface Sci; 2002 Aug; 252(1):202-13. PubMed ID: 16290780
[TBL] [Abstract][Full Text] [Related]
11. Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native beta-lactoglobulin and alpha-lactalbumin.
Regester GO; Pearce RJ; Lee VW; Mangino ME
J Dairy Res; 1992 Nov; 59(4):527-32. PubMed ID: 1452835
[TBL] [Abstract][Full Text] [Related]
12. Heat-induced changes in the ultrasonic properties of whey proteins.
Corredig M; Verespej E; Dalgleish DG
J Agric Food Chem; 2004 Jul; 52(14):4465-71. PubMed ID: 15237953
[TBL] [Abstract][Full Text] [Related]
13. Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation.
Perez AA; Sánchez CC; Patino JM; Rubiolo AC; Santiago LG
Colloids Surf B Biointerfaces; 2011 Jul; 85(2):306-15. PubMed ID: 21440425
[TBL] [Abstract][Full Text] [Related]
14. Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins.
Zhang Z; Dalgleish DG; Goff HD
Colloids Surf B Biointerfaces; 2004 Mar; 34(2):113-21. PubMed ID: 15261081
[TBL] [Abstract][Full Text] [Related]
15. Interfacial shear rheology of aged and heat-treated beta-lactoglobulin films: displacement by nonionic surfactant.
Roth S; Murray BS; Dickinson E
J Agric Food Chem; 2000 May; 48(5):1491-7. PubMed ID: 10820048
[TBL] [Abstract][Full Text] [Related]
16. Microstructure of beta-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: influence of heating.
Kerstens S; Murray BS; Dickinson E
J Colloid Interface Sci; 2006 Apr; 296(1):332-41. PubMed ID: 16168425
[TBL] [Abstract][Full Text] [Related]
17. Structural and topographical characteristics of adsorbed WPI and monoglyceride mixed monolayers at the air-water interface.
Patino JM; Fernández MC
Langmuir; 2004 May; 20(11):4515-22. PubMed ID: 15969160
[TBL] [Abstract][Full Text] [Related]
18. Monoglycerides and beta-lactoglobulin adsorbed films at the air-water interface. structure, microscopic imaging, and shear characteristics.
Fernández MC; Sánchez CC; Rodríguez Niño MR; Rodríguez Patino JM
Langmuir; 2007 Jun; 23(13):7178-88. PubMed ID: 17511488
[TBL] [Abstract][Full Text] [Related]
19. Effects of lecithin addition in oil or water phase on the stability of emulsions made with whey proteins.
Yamamoto Y; Araki M
Biosci Biotechnol Biochem; 1997 Nov; 61(11):1791-5. PubMed ID: 9404055
[TBL] [Abstract][Full Text] [Related]
20. Self-assembly of monoglycerides in beta-lactoglobulin adsorbed films at the air-water interface. Structural, topographical, and rheological consequences.
Rodríguez Patino JM; Fernandez MC; Rodríguez Niño MR; Sanchez CC
Biomacromolecules; 2006 Sep; 7(9):2661-70. PubMed ID: 16961330
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]