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 *

199 related articles for article (PubMed ID: 26467442)

  • 1. Review: Milk Proteins as Nanocarrier Systems for Hydrophobic Nutraceuticals.
    Kimpel F; Schmitt JJ
    J Food Sci; 2015 Nov; 80(11):R2361-6. PubMed ID: 26467442
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals.
    Tang CH
    Adv Colloid Interface Sci; 2021 Jun; 292():102432. PubMed ID: 33934002
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles.
    Schorsch BC; Wilkins DK; Jonest MG; Norton IT
    J Dairy Res; 2001 Aug; 68(3):471-81. PubMed ID: 11694049
    [TBL] [Abstract][Full Text] [Related]  

  • 4. ADSA Foundation Scholar Award. Formation and physical properties of milk protein gels.
    Lucey JA
    J Dairy Sci; 2002 Feb; 85(2):281-94. PubMed ID: 11913691
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratios.
    Silva M; Zisu B; Chandrapala J
    Ultrason Sonochem; 2018 Dec; 49():268-276. PubMed ID: 30122466
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The Aggregated and Micellar Forms of β-Casein Purified from Donkey and Bovine Milk Present Potential as Carriers for Bioactive Nutritional Compounds.
    Zhang J; Polidori P; Pucciarelli S; Vici G; Polzonetti V; Renzi S; Wei F; Han F; Li X; Vincenzetti S
    J Agric Food Chem; 2024 Jul; 72(28):15416-15426. PubMed ID: 38955361
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of high pressure--low temperature treatments on structural characteristics of whey proteins and micellar caseins.
    Baier D; Purschke B; Schmitt C; Rawel HM; Knorr D
    Food Chem; 2015 Nov; 187():354-63. PubMed ID: 25977037
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates.
    Guyomarc'h F; Renan M; Chatriot M; Gamerre V; Famelart MH
    J Agric Food Chem; 2007 Dec; 55(26):10986-93. PubMed ID: 18038987
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The binding of orally dosed hydrophobic active pharmaceutical ingredients to casein micelles in milk.
    Cheema M; Hristov AN; Harte FM
    J Dairy Sci; 2017 Nov; 100(11):8670-8679. PubMed ID: 28918155
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The inhibitory roles of native whey protein on the rennet gelation of bovine milk.
    Gamlath CJ; Leong TSH; Ashokkumar M; Martin GJO
    Food Chem; 2018 Apr; 244():36-43. PubMed ID: 29120794
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Potential of Casein as a Carrier for Biologically Active Agents.
    Głąb TK; Boratyński J
    Top Curr Chem (Cham); 2017 Aug; 375(4):71. PubMed ID: 28712055
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Mechanism of pressure-induced gelation of milk.
    Keenan RD; Young DJ; Tier CM; Jones AD; Underdown J
    J Agric Food Chem; 2001 Jul; 49(7):3394-402. PubMed ID: 11453781
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk.
    Anema SG; Li Y
    Food Chem; 2015 May; 174():339-47. PubMed ID: 25529690
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Functionalised dairy streams: Tailoring protein functionality using sonication and heating.
    Leong TSH; Walter V; Gamlath CJ; Yang M; Martin GJO; Ashokkumar M
    Ultrason Sonochem; 2018 Nov; 48():499-508. PubMed ID: 30080577
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Invited review: Caseins and the casein micelle: their biological functions, structures, and behavior in foods.
    Holt C; Carver JA; Ecroyd H; Thorn DC
    J Dairy Sci; 2013 Oct; 96(10):6127-46. PubMed ID: 23958008
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles.
    Vasbinder AJ; Rollema HS; Bot A; de Kruif CG
    J Dairy Sci; 2003 May; 86(5):1556-63. PubMed ID: 12778566
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of seasonal variations on the acid gelation of milk.
    Li S; Ye A; Singh H
    J Dairy Sci; 2020 Jun; 103(6):4965-4974. PubMed ID: 32253034
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food.
    Ramos OL; Pereira RN; Martins A; Rodrigues R; Fuciños C; Teixeira JA; Pastrana L; Malcata FX; Vicente AA
    Crit Rev Food Sci Nutr; 2017 May; 57(7):1377-1393. PubMed ID: 26065435
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one.
    Beghdadi A; Picart-Palmade L; Cunault C; Marchesseau S; Chevalier-Lucia D
    Food Res Int; 2022 May; 155():111060. PubMed ID: 35400438
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.