122 related articles for article (PubMed ID: 22459810)
1. Heat stability of milk supplemented with calcium chloride.
On-Nom N; Grandison AS; Lewis MJ
J Dairy Sci; 2012 Apr; 95(4):1623-31. PubMed ID: 22459810
[TBL] [Abstract][Full Text] [Related]
2. Measurement of ionic calcium, pH, and soluble divalent cations in milk at high temperature.
On-Nom N; Grandison AS; Lewis MJ
J Dairy Sci; 2010 Feb; 93(2):515-23. PubMed ID: 20105523
[TBL] [Abstract][Full Text] [Related]
3. Heat stability of reconstituted, protein-standardized skim milk powders.
Sikand V; Tong PS; Walker J
J Dairy Sci; 2010 Dec; 93(12):5561-71. PubMed ID: 21094728
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Impact of source and level of calcium fortification on the heat stability of reconstituted skim milk powder.
Vyas HK; Tong PS
J Dairy Sci; 2004 May; 87(5):1177-80. PubMed ID: 15290964
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. 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]
9. 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]
10. 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]
11. Interaction between β-casein and whey proteins as a function of pH and salt concentration.
Kehoe JJ; Foegeding EA
J Agric Food Chem; 2011 Jan; 59(1):349-55. PubMed ID: 21133408
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Heat stability of aggregated particles of casein micelles and kappa-carrageenan.
Flett KL; Corredig M; Goff HD
J Food Sci; 2010 Jun; 75(5):C433-8. PubMed ID: 20629864
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk.
Chandrapala J; McKinnon I; Augustin MA; Udabage P
J Dairy Res; 2010 Aug; 77(3):257-64. PubMed ID: 20196897
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Proteomic analysis of temperature-dependent changes in stored UHT milk.
Holland JW; Gupta R; Deeth HC; Alewood PF
J Agric Food Chem; 2011 Mar; 59(5):1837-46. PubMed ID: 21322568
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.
Nelson BK; Barbano DM
J Dairy Sci; 2005 Dec; 88(12):4183-94. PubMed ID: 16291609
[TBL] [Abstract][Full Text] [Related]
20. Preparation of casein using carbon dioxide.
Tomasula PM; Craig JC; Boswell RT; Cook RD; Kurantz MJ; Maxwell M
J Dairy Sci; 1995 Mar; 78(3):506-14. PubMed ID: 7782508
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
