These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

158 related articles for article (PubMed ID: 20412902)

  • 1. Roles of charge interactions on astringency of whey proteins at low pH.
    Vardhanabhuti B; Kelly MA; Luck PJ; Drake MA; Foegeding EA
    J Dairy Sci; 2010 May; 93(5):1890-9. PubMed ID: 20412902
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH.
    Ye A; Streicher C; Singh H
    J Dairy Sci; 2011 Dec; 94(12):5842-50. PubMed ID: 22118074
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Factors regulating astringency of whey protein beverages.
    Beecher JW; Drake MA; Luck PJ; Foegeding EA
    J Dairy Sci; 2008 Jul; 91(7):2553-60. PubMed ID: 18565912
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH.
    Kelly M; Vardhanabhuti B; Luck P; Drake MA; Osborne J; Foegeding EA
    J Dairy Sci; 2010 May; 93(5):1900-9. PubMed ID: 20412903
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages.
    Ye A; Zheng T; Ye JZ; Singh H
    Physiol Behav; 2012 Jul; 106(5):645-50. PubMed ID: 22579932
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Consumer perception of astringency in clear acidic whey protein beverages.
    Childs JL; Drake M
    J Food Sci; 2010; 75(9):S513-21. PubMed ID: 21535625
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Astringency of bovine milk whey protein.
    Sano H; Egashira T; Kinekawa Y; Kitabatake N
    J Dairy Sci; 2005 Jul; 88(7):2312-7. PubMed ID: 15956294
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Use of chitosan for selective removal of beta-lactoglobulin from whey.
    Casal E; Montilla A; Moreno FJ; Olano A; Corzo N
    J Dairy Sci; 2006 May; 89(5):1384-9. PubMed ID: 16606709
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 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. Different digestion of caprine whey proteins by human and porcine gastrointestinal enzymes.
    Eriksen EK; Holm H; Jensen E; Aaboe R; Devold TG; Jacobsen M; Vegarud GE
    Br J Nutr; 2010 Aug; 104(3):374-81. PubMed ID: 20307348
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Affinity enrichment of bovine lactoferrin in whey.
    Walsh MK; Nam SH
    Prep Biochem Biotechnol; 2001 Aug; 31(3):229-40. PubMed ID: 11513089
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Application of infrared portable sensor technology for predicting perceived astringency of acidic whey protein beverages.
    Wang T; Tan SY; Mutilangi W; Plans M; Rodriguez-Saona L
    J Dairy Sci; 2016 Dec; 99(12):9461-9470. PubMed ID: 27743660
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
    Hu M; McClements DJ; Decker EA
    J Agric Food Chem; 2003 Feb; 51(5):1435-9. PubMed ID: 12590494
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin.
    Jiménez-Flores R; Ye A; Singh H
    J Agric Food Chem; 2005 May; 53(10):4213-9. PubMed ID: 15884863
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Complexation of bovine beta-lactoglobulin with 11S protein fractions of soybean (Glycine max) and sesame (Sesamum indicum).
    Anuradha SN; Prakash V
    Int J Food Sci Nutr; 2009; 60 Suppl 1():27-42. PubMed ID: 19330636
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Improved purification of beta-lactoglobulin from acid whey by means of ceramic hydroxyapatite chromatography with sodium fluoride as a displacer.
    Schlatterer B; Baeker R; Schlatterer K
    J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Aug; 807(2):223-8. PubMed ID: 15203033
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Fibril assemblies in aqueous whey protein mixtures.
    Bolder SG; Hendrickx H; Sagis LM; van der Linden E
    J Agric Food Chem; 2006 Jun; 54(12):4229-34. PubMed ID: 16756351
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.