575 related articles for article (PubMed ID: 16834815)
1. 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]
2. 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]
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. Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles.
Donato L; Alexander M; Dalgleish DG
J Agric Food Chem; 2007 May; 55(10):4160-8. PubMed ID: 17439142
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk.
Gaygadzhiev Z; Corredig M; Alexander M
Colloids Surf B Biointerfaces; 2009 Feb; 68(2):154-62. PubMed ID: 19022631
[TBL] [Abstract][Full Text] [Related]
9. 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]
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. Microstructural changes in casein supramolecules during acidification of skim milk.
McMahon DJ; Du H; McManus WR; Larsen KM
J Dairy Sci; 2009 Dec; 92(12):5854-67. PubMed ID: 19923590
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
Peng Y; Horne DS; Lucey JA
J Dairy Sci; 2010 May; 93(5):1910-7. PubMed ID: 20412904
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
Gaygadzhiev Z; Hill A; Corredig M
J Dairy Res; 2009 Aug; 76(3):349-55. PubMed ID: 19519978
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure.
Needs EC; Capellas M; Bland AP; Manoj P; MacDougal D; Paul G
J Dairy Res; 2000 Aug; 67(3):329-48. PubMed ID: 11037230
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-delta-lactone.
Martin F; Cayot N; Marin A; Journaux L; Cayot P; Gervais P; Cachon R
J Dairy Sci; 2009 Dec; 92(12):5898-906. PubMed ID: 19923593
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
