157 related articles for article (PubMed ID: 15053539)
1. Effect of conductivity control on the separation of whey proteins by bipolar membrane electroacidification.
Bazinet L; Ippersiel D; Mahdavi B
J Agric Food Chem; 2004 Apr; 52(7):1980-4. PubMed ID: 15053539
[TBL] [Abstract][Full Text] [Related]
2. Delipidation of a whey protein concentrate by electroacidification with bipolar membranes.
Shee FL; Angers P; Bazinet L
J Agric Food Chem; 2007 May; 55(10):3985-9. PubMed ID: 17432877
[TBL] [Abstract][Full Text] [Related]
3. Fractionation of whey protein isolate with supercritical carbon dioxide to produce enriched α-lactalbumin and β-lactoglobulin food ingredients.
Bonnaillie LM; Tomasula PM
J Agric Food Chem; 2012 May; 60(20):5257-66. PubMed ID: 22559165
[TBL] [Abstract][Full Text] [Related]
4. Effect of temperature on the separation of soybean 11 S and 7 S protein fractions during bipolar membrane electroacidification.
Bazinet L; Ippersiel D; Labrecque R; Lamarche F
Biotechnol Prog; 2000; 16(2):292-5. PubMed ID: 10753457
[TBL] [Abstract][Full Text] [Related]
5. Rheological behavior of WPI dispersion as a function of pH and protein concentration.
Bazinet L; Trigui M; Ippersiel D
J Agric Food Chem; 2004 Aug; 52(17):5366-71. PubMed ID: 15315371
[TBL] [Abstract][Full Text] [Related]
6. Solubilization of chitosan by bipolar membrane electroacidification.
Lin Teng Shee F; Arul J; Brunet S; Mateescu AM; Bazinet L
J Agric Food Chem; 2006 Sep; 54(18):6760-4. PubMed ID: 16939337
[TBL] [Abstract][Full Text] [Related]
7. Precipitation of cheddar cheese whey lipids by electrochemical acidification.
Shee FL; Angers P; Bazinet L
J Agric Food Chem; 2005 Jul; 53(14):5635-9. PubMed ID: 15998126
[TBL] [Abstract][Full Text] [Related]
8. Bipolar membrane electroacidification to produce bovine milk casein isolate.
Bazinet L; Lamarche F; Ippersiel D; Amiot J
J Agric Food Chem; 1999 Dec; 47(12):5291-6. PubMed ID: 10606611
[TBL] [Abstract][Full Text] [Related]
9. Bipolar membrane electroacidification of demineralized skim milk.
Bazinet L; Ippersiel D; Gendron C; René-Paradis J; Tétrault C; Beaudry J; Britten M; Mahdavi B; Amiot J; Lamarche F
J Agric Food Chem; 2001 Jun; 49(6):2812-8. PubMed ID: 11409970
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effect of cysteine on lowering protein aggregation and subsequent hardening of whey protein isolate (WPI) protein bars in WPI/buffer model systems.
Zhu D; Labuza TP
J Agric Food Chem; 2010 Jul; 58(13):7970-9. PubMed ID: 20557125
[TBL] [Abstract][Full Text] [Related]
12. High efficiency enrichment of total and single whey proteins by pH controlled foam fractionation.
Ekici P; Backleh-Sohrt M; Parlar H
Int J Food Sci Nutr; 2005 May; 56(3):223-9. PubMed ID: 16009637
[TBL] [Abstract][Full Text] [Related]
13. Straightforward process for removal of milk fat globule membranes and production of fat-free whey protein concentrate from cheese whey.
Damodaran S
J Agric Food Chem; 2011 Sep; 59(18):10271-6. PubMed ID: 21830791
[TBL] [Abstract][Full Text] [Related]
14. Heat-induced soy-whey proteins interactions: formation of soluble and insoluble protein complexes.
Roesch RR; Corredig M
J Agric Food Chem; 2005 May; 53(9):3476-82. PubMed ID: 15853390
[TBL] [Abstract][Full Text] [Related]
15. Light-scattering study of the structure of aggregates and gels formed by heat-denatured whey protein isolate and beta-lactoglobulin at neutral pH.
Mahmoudi N; Mehalebi S; Nicolai T; Durand D; Riaublanc A
J Agric Food Chem; 2007 Apr; 55(8):3104-11. PubMed ID: 17378578
[TBL] [Abstract][Full Text] [Related]
16. Isolation and characterization of an aggregating peptide from a tryptic hydrolysate of whey proteins.
Pouliot Y; Guy MM; Tremblay M; Gaonac'h AC; Chay Pak Ting BP; Gauthier SF; Voyer N
J Agric Food Chem; 2009 May; 57(9):3760-4. PubMed ID: 19298064
[TBL] [Abstract][Full Text] [Related]
17. Charged ultrafiltration membranes increase the selectivity of whey protein separations.
Bhushan S; Etzel MR
J Food Sci; 2009 Apr; 74(3):E131-9. PubMed ID: 19397718
[TBL] [Abstract][Full Text] [Related]
18. Electrostatic effects on the yield stress of whey protein isolate foams.
Davis JP; Foegeding EA; Hansen FK
Colloids Surf B Biointerfaces; 2004 Mar; 34(1):13-23. PubMed ID: 15261086
[TBL] [Abstract][Full Text] [Related]
19. Physicochemical and emulsifying properties of whey protein isolate (WPI)-dextran conjugates produced in aqueous solution.
Zhu D; Damodaran S; Lucey JA
J Agric Food Chem; 2010 Mar; 58(5):2988-94. PubMed ID: 20146423
[TBL] [Abstract][Full Text] [Related]
20. Physical properties of whey protein--hydroxypropylmethylcellulose blend edible films.
Brindle LP; Krochta JM
J Food Sci; 2008 Nov; 73(9):E446-54. PubMed ID: 19021800
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]