BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

478 related articles for article (PubMed ID: 21535832)

  • 1. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN; Foegeding EA
    J Food Sci; 2011 Apr; 76(3):E318-27. PubMed ID: 21535832
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separation.
    Leksrisompong PN; Lanier TC; Foegeding EA
    J Food Sci; 2012 Feb; 77(2):E60-7. PubMed ID: 22250989
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition.
    Rafe A; Vahedi E; Hasan-Sarei AG
    J Sci Food Agric; 2016 Aug; 96(11):3890-6. PubMed ID: 26696599
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins.
    Singh TK; Øiseth SK; Lundin L; Day L
    Food Funct; 2014 Nov; 5(11):2686-98. PubMed ID: 25205335
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Utilizing whey protein isolate and polysaccharide complexes to stabilize aerated dairy gels.
    O'Chiu E; Vardhanabhuti B
    J Dairy Sci; 2017 May; 100(5):3404-3412. PubMed ID: 28284696
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.
    Ozcan-Yilsay T; Lee WJ; Horne D; Lucey JA
    J Dairy Sci; 2007 Apr; 90(4):1644-52. PubMed ID: 17369204
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of galactomannans with different molecular weights on the gelation of whey proteins at neutral pH.
    Monteiro SR; Tavares C; Evtuguin DV; Moreno N; Lopes da Silva JA
    Biomacromolecules; 2005; 6(6):3291-9. PubMed ID: 16283758
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Yogurt made from milk heated at different pH values.
    Ozcan T; Horne DS; Lucey JA
    J Dairy Sci; 2015 Oct; 98(10):6749-58. PubMed ID: 26233452
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels.
    Havea P; Carr AJ; Creamer LK
    J Dairy Res; 2004 Aug; 71(3):330-9. PubMed ID: 15354580
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
    Shiroodi SG; Lo YM
    J Dairy Res; 2015 Nov; 82(4):506-12. PubMed ID: 26234882
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.
    Li F; Kong X; Zhang C; Hua Y
    J Sci Food Agric; 2011 Sep; 91(12):2186-91. PubMed ID: 21656774
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Heat-induced soy-whey proteins interactions: formation of soluble and insoluble protein complexes.
    Roesch RR; Corredig M
    J Agric Food Chem; 2005 May; 53(9):3476-82. PubMed ID: 15853390
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts.
    Lee WJ; Lucey JA
    J Dairy Sci; 2006 Jul; 89(7):2374-85. PubMed ID: 16772553
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature.
    Lee WJ; Lucey JA
    J Dairy Sci; 2004 Oct; 87(10):3153-64. PubMed ID: 15377593
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Heat-induced gelation of casein micelles in aqueous suspensions at different pH.
    Thomar P; Nicolai T
    Colloids Surf B Biointerfaces; 2016 Oct; 146():801-7. PubMed ID: 27451368
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 24.