BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

907 related articles for article (PubMed ID: 16357268)

  • 1. 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]  

  • 2. 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]  

  • 3. Kinetics of changes in plasmin activity and proteolysis on heating milk.
    Crudden A; Oliveira JC; Kelly AL
    J Dairy Res; 2005 Nov; 72(4):493-504. PubMed ID: 16223467
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of heat on the distribution of fluorescently labeled plasminogen and plasminogen activators in bovine skim milk.
    Wang L; Mauer LJ
    J Food Sci; 2008 Apr; 73(3):C185-90. PubMed ID: 18387097
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Formation of soluble and micelle-bound protein aggregates in heated milk.
    Guyomarc'h F; Law AJ; Dalgleish DG
    J Agric Food Chem; 2003 Jul; 51(16):4652-60. PubMed ID: 14705892
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Heat-induced redistribution of disulfide bonds in milk proteins. 2. Disulfide bonding patterns between bovine beta-lactoglobulin and kappa-casein.
    Lowe EK; Anema SG; Bienvenue A; Boland MJ; Creamer LK; Jiménez-Flores R
    J Agric Food Chem; 2004 Dec; 52(25):7669-80. PubMed ID: 15675819
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures.
    Kethireddipalli P; Hill AR; Dalgleish DG
    J Agric Food Chem; 2011 Feb; 59(4):1442-8. PubMed ID: 21287987
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Plasmin activity in pressurized milk.
    García-Risco MR; Recio I; Molina E; López-Fandiño R
    J Dairy Sci; 2003 Mar; 86(3):728-34. PubMed ID: 12703607
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.
    Anema SG
    J Agric Food Chem; 2007 May; 55(9):3635-42. PubMed ID: 17417865
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Hydrophilic lecithins protect milk proteins against heat-induced aggregation.
    Le TT; El-Bakry M; Neirynck N; Bogus M; Hoa HD; Van der Meeren P
    Colloids Surf B Biointerfaces; 2007 Nov; 60(2):167-73. PubMed ID: 17644324
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size.
    Anema SG; Li Y
    J Dairy Res; 2003 Feb; 70(1):73-83. PubMed ID: 12617395
    [TBL] [Abstract][Full Text] [Related]  

  • 14. On heating milk, the dissociation of kappa-casein from the casein micelles can precede interactions with the denatured whey proteins.
    Anema SG
    J Dairy Res; 2008 Nov; 75(4):415-21. PubMed ID: 18701003
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy.
    Dubert-Ferrandon A; Niranjan K; Grandison AS
    J Dairy Res; 2006 Nov; 73(4):423-30. PubMed ID: 16834815
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.
    Renan M; Guyomarc'h F; Chatriot M; Gamerre V; Famelart MH
    J Agric Food Chem; 2007 Aug; 55(16):6736-45. PubMed ID: 17658821
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effect of psychrotrophic microorganisms on the plasmin system in milk.
    Fajardo-Lira CE; Nielsen SS
    J Dairy Sci; 1998 Apr; 81(4):901-8. PubMed ID: 9594380
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 46.