BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

107 related articles for article (PubMed ID: 20492145)

  • 1. Ingredients and pH are key to clear beverages that contain whey protein.
    LaClair CE; Etzel MR
    J Food Sci; 2010; 75(1):C21-7. PubMed ID: 20492145
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Turbidity and protein aggregation in whey protein beverages.
    LaClair CE; Etzel MR
    J Food Sci; 2009 Sep; 74(7):C526-35. PubMed ID: 19895456
    [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. 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]  

  • 5. Haze in beverages.
    Siebert KJ
    Adv Food Nutr Res; 2009; 57():53-86. PubMed ID: 19595385
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Using state diagrams for predicting colloidal stability of whey protein beverages.
    Wagoner TB; Ward L; Foegeding EA
    J Agric Food Chem; 2015 May; 63(17):4335-44. PubMed ID: 25880701
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions-Effect of pH and protein concentration.
    Buggy AK; McManus JJ; Brodkorb A; Hogan SA; Fenelon MA
    J Dairy Sci; 2018 Dec; 101(12):10819-10830. PubMed ID: 30243639
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of pH during heat processing of partially hydrolyzed whey protein.
    Britten M; Giroux HJ; Gaudin V
    J Dairy Sci; 1994 Mar; 77(3):676-84. PubMed ID: 8169275
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Invited review: Shelf-stable dairy protein beverages-Scientific and technological aspects.
    Singh R; Rathod G; Meletharayil GH; Kapoor R; Sankarlal VM; Amamcharla JK
    J Dairy Sci; 2022 Nov; 105(12):9327-9346. PubMed ID: 36207179
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Appetite hormones and energy intake in obese men after consumption of fructose, glucose and whey protein beverages.
    Bowen J; Noakes M; Clifton PM
    Int J Obes (Lond); 2007 Nov; 31(11):1696-703. PubMed ID: 17593904
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey.
    Rombaut R; Dewettinck K
    J Dairy Sci; 2007 Jun; 90(6):2665-74. PubMed ID: 17517706
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Whey protein soluble aggregates from heating with NaCl: physicochemical, interfacial, and foaming properties.
    Schmitt C; Bovay C; Rouvet M; Shojaei-Rami S; Kolodziejczyk E
    Langmuir; 2007 Apr; 23(8):4155-66. PubMed ID: 17341103
    [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. 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]  

  • 16. 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]  

  • 17. Production of an exopolysaccharide-containing whey protein concentrate by fermentation of whey.
    Briczinski EP; Roberts RF
    J Dairy Sci; 2002 Dec; 85(12):3189-97. PubMed ID: 12512592
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Removal of milk fat globules from whey protein concentrate 34% to prepare clear and heat-stable protein dispersions.
    Liu G; Zhong Q
    J Dairy Sci; 2014 Oct; 97(10):6097-106. PubMed ID: 25108870
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Use of whey protein soluble aggregates for thermal stability-a hypothesis paper.
    Ryan KN; Zhong Q; Foegeding EA
    J Food Sci; 2013 Aug; 78(8):R1105-15. PubMed ID: 23957418
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Manufacture and use of dairy protein fractions.
    Etzel MR
    J Nutr; 2004 Apr; 134(4):996S-1002S. PubMed ID: 15051860
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.