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 *

119 related articles for article (PubMed ID: 24906765)

  • 1. Rheological and structural characterization of agar/whey proteins insoluble complexes.
    Rocha CM; Souza HK; Magalhães NF; Andrade CT; Gonçalves MP
    Carbohydr Polym; 2014 Sep; 110():345-53. PubMed ID: 24906765
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Complexation of WPI and microwave-assisted extracted agars with different physicochemical properties.
    Souza HK; Sousa AM; Gómez J; Gonçalves MP
    Carbohydr Polym; 2012 Aug; 89(4):1073-80. PubMed ID: 24750916
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Role of the heat-induced whey protein/kappa-casein complexes in the formation of acid milk gels: a kinetic study using rheology and confocal microscopy.
    Guyomarc'h F; Jemin M; Le Tilly V; Madec MN; Famelart MH
    J Agric Food Chem; 2009 Jul; 57(13):5910-7. PubMed ID: 19534462
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
    Gaygadzhiev Z; Hill A; Corredig M
    J Dairy Res; 2009 Aug; 76(3):349-55. PubMed ID: 19519978
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions.
    Ikeda S; Nishinari K; Foegeding EA
    Biopolymers; 2000-2001; 56(2):109-19. PubMed ID: 11592057
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sucrose release from polysaccharide gels.
    Nishinari K; Fang Y
    Food Funct; 2016 May; 7(5):2130-46. PubMed ID: 26952168
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Interactions between carrageenans and milk proteins: a microstructural and rheological study.
    Arltoft D; Ipsen R; Madsen F; Vries Jd
    Biomacromolecules; 2007 Feb; 8(2):729-36. PubMed ID: 17253765
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Effect of temperature and salt concentration on rheological behavior of whey protein isolate-starch mixed dispersions.
    Ravindra P; Chan ES; Reddy KU
    Int J Food Sci Nutr; 2007 Nov; 58(7):542-7. PubMed ID: 17852467
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates.
    Ghorbani Gorji S; Ghorbani Gorji E; Mohammadifar MA; Zargaraan A
    Int J Biol Macromol; 2014 Jun; 67():503-11. PubMed ID: 24565900
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Food gels: gelling process and new applications.
    Banerjee S; Bhattacharya S
    Crit Rev Food Sci Nutr; 2012; 52(4):334-46. PubMed ID: 22332597
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rheological and physical properties of derivitized whey protein isolate powders.
    Hudson HM; Daubert CR; Foegeding EA
    J Agric Food Chem; 2000 Aug; 48(8):3112-9. PubMed ID: 10956078
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processing.
    Devi AF; Buckow R; Hemar Y; Kasapis S
    Food Chem; 2014 Aug; 156():243-9. PubMed ID: 24629964
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 6.