107 related articles for article (PubMed ID: 20492145)
21. Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH.
Lillard JS; Clare DA; Daubert CR
J Dairy Sci; 2009 Jan; 92(1):35-48. PubMed ID: 19109261
[TBL] [Abstract][Full Text] [Related]
22. Composition and calcium status of acid whey from pasteurized, UHT-treated and in-bottle sterilized milk.
Carbonaro M; Lucarini M; Di Lullo G
Nahrung; 2000 Dec; 44(6):422-5. PubMed ID: 11190838
[TBL] [Abstract][Full Text] [Related]
23. Effects of emulsifying salts on the turbidity and calcium-phosphate-protein interactions in casein micelles.
Mizuno R; Lucey JA
J Dairy Sci; 2005 Sep; 88(9):3070-8. PubMed ID: 16107395
[TBL] [Abstract][Full Text] [Related]
24. Effect of chitosan on the heat stability of whey protein solution as a function of pH.
Zhao Z; Xiao Q
J Sci Food Agric; 2017 Mar; 97(5):1576-1581. PubMed ID: 27417448
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Hot topic: sonication increases the heat stability of whey proteins.
Ashokkumar M; Lee J; Zisu B; Bhaskarcharya R; Palmer M; Kentish S
J Dairy Sci; 2009 Nov; 92(11):5353-6. PubMed ID: 19841194
[TBL] [Abstract][Full Text] [Related]
27. Thermal modifications of structure and co-denaturation of alpha-lactalbumin and beta-lactoglobulin induce changes of solubility and susceptibility to proteases.
Bertrand-Harb C; Baday A; Dalgalarrondo M; Chobert JM; Haertlé T
Nahrung; 2002 Aug; 46(4):283-9. PubMed ID: 12224426
[TBL] [Abstract][Full Text] [Related]
28. Calcium effects on the functionality of a modified whey protein ingredient.
Clare DA; Lillard SJ; Ramsey SR; Amato PM; Daubert CR
J Agric Food Chem; 2007 Dec; 55(26):10932-40. PubMed ID: 18038975
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Solubility and heat stability of whey protein concentrates.
Hidalgo J; Gamper E
J Dairy Sci; 1977 Oct; 60(10):1515-8. PubMed ID: 21200
[TBL] [Abstract][Full Text] [Related]
31. Comparison of casein micelles in raw and reconstituted skim milk.
Martin GJ; Williams RP; Dunstan DE
J Dairy Sci; 2007 Oct; 90(10):4543-51. PubMed ID: 17881675
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. 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]
34. 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]
35. Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk.
Patel HA; Singh H; Anema SG; Creamer LK
J Agric Food Chem; 2006 May; 54(9):3409-20. PubMed ID: 16637702
[TBL] [Abstract][Full Text] [Related]
36. Effect of milk pretreatment on the whey composition and whey powder functionality.
Outinen M; Rantamäki P; Heino A
J Food Sci; 2010; 75(1):E1-10. PubMed ID: 20492159
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. 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]
39. Heat-induced aggregation of whey proteins in aqueous solutions below their isoelectric point.
Cornacchia L; Forquenot de la Fortelle C; Venema P
J Agric Food Chem; 2014 Jan; 62(3):733-41. PubMed ID: 24364622
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]
