489 related articles for article (PubMed ID: 18292251)
1. Rheological properties of rennet gels containing milk protein concentrates.
Ferrer MA; Hill AR; Corredig M
J Dairy Sci; 2008 Mar; 91(3):959-69. PubMed ID: 18292251
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates.
Eshpari H; Jimenez-Flores R; Tong PS; Corredig M
J Dairy Sci; 2015 Dec; 98(12):8454-63. PubMed ID: 26454287
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration.
Eshpari H; Jimenez-Flores R; Tong PS; Corredig M
Food Res Int; 2017 Dec; 102():409-418. PubMed ID: 29195966
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Effect of insoluble calcium concentration on rennet coagulation properties of milk.
Choi J; Horne DS; Lucey JA
J Dairy Sci; 2007 Jun; 90(6):2612-23. PubMed ID: 17517701
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk.
Choi J; Horne DS; Lucey JA
J Dairy Sci; 2015 Sep; 98(9):5955-66. PubMed ID: 26188568
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels.
Srinivasan M; Lucey JA
J Dairy Sci; 2002 May; 85(5):1070-8. PubMed ID: 12086040
[TBL] [Abstract][Full Text] [Related]
14. Rennet-induced aggregation of heated pH-adjusted skim milk.
Anema SG; Lee SK; Klostermeyer H
J Agric Food Chem; 2011 Aug; 59(15):8413-22. PubMed ID: 21675800
[TBL] [Abstract][Full Text] [Related]
15. Effect of mild thermal and pH changes on the sol-gel transition in skim milk.
Tieu S; Harte F
J Dairy Sci; 2022 Oct; 105(10):7926-7939. PubMed ID: 35965122
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. 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]
19. 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]
20. Effect of tetrasodium pyrophosphate on the physicochemical properties of yogurt gels.
Ozcan T; Lucey JA; Horne DS
J Dairy Sci; 2008 Dec; 91(12):4492-500. PubMed ID: 19038924
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
