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.
197 related articles for article (PubMed ID: 26805980)
1. Short communication: Effect of storage temperature on the solubility of milk protein concentrate 80 (MPC80) treated with NaCl or KCl. Sikand V; Tong PS; Walker J; Wang T; Rodriguez-Saona LE J Dairy Sci; 2016 Mar; 99(3):1791-1795. PubMed ID: 26805980 [TBL] [Abstract][Full Text] [Related]
2. Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein. Rupp LS; Molitor MS; Lucey JA J Dairy Sci; 2018 Sep; 101(9):7702-7713. PubMed ID: 29935826 [TBL] [Abstract][Full Text] [Related]
3. Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide. Marella C; Salunke P; Biswas AC; Kommineni A; Metzger LE J Dairy Sci; 2015 Jun; 98(6):3577-89. PubMed ID: 25828657 [TBL] [Abstract][Full Text] [Related]
4. Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder. Mao XY; Tong PS; Gualco S; Vink S J Dairy Sci; 2012 Jul; 95(7):3481-8. PubMed ID: 22720907 [TBL] [Abstract][Full Text] [Related]
5. Chemical and physical changes in milk protein concentrate (MPC80) powder during storage. Le TT; Bhandari B; Deeth HC J Agric Food Chem; 2011 May; 59(10):5465-73. PubMed ID: 21539356 [TBL] [Abstract][Full Text] [Related]
6. Solubility of commercial milk protein concentrates and milk protein isolates. Sikand V; Tong PS; Roy S; Rodriguez-Saona LE; Murray BA J Dairy Sci; 2011 Dec; 94(12):6194-202. PubMed ID: 22118108 [TBL] [Abstract][Full Text] [Related]
7. Temperature invariance of NaCl solubility in water: inferences from salt-water cluster behavior of NaCl, KCl, and NH4Cl. Bharmoria P; Gupta H; Mohandas VP; Ghosh PK; Kumar A J Phys Chem B; 2012 Sep; 116(38):11712-9. PubMed ID: 22937984 [TBL] [Abstract][Full Text] [Related]
8. Extrusion modifies some physicochemical properties of milk protein concentrate for improved performance in high-protein nutrition bars. Banach JC; Clark S; Lamsal BP J Sci Food Agric; 2018 Jan; 98(1):391-399. PubMed ID: 28833145 [TBL] [Abstract][Full Text] [Related]
9. Effect of partial substitution of NaCl with KCl on proteolysis of halloumi cheese. Ayyash MM; Shah NP J Food Sci; 2011; 76(1):C31-7. PubMed ID: 21535650 [TBL] [Abstract][Full Text] [Related]
10. Protein conformational modifications and kinetics of water-protein interactions in milk protein concentrate powder upon aging: effect on solubility. Haque E; Bhandari BR; Gidley MJ; Deeth HC; Møller SM; Whittaker AK J Agric Food Chem; 2010 Jul; 58(13):7748-55. PubMed ID: 20536137 [TBL] [Abstract][Full Text] [Related]
11. Characterization of extruded and toasted milk protein concentrates. Banach JC; Clark S; Lamsal BP J Food Sci; 2013 Jun; 78(6):E861-7. PubMed ID: 23601000 [TBL] [Abstract][Full Text] [Related]
12. Ageing-induced solubility loss in milk protein concentrate powder: effect of protein conformational modifications and interactions with water. Haque E; Bhandari BR; Gidley MJ; Deeth HC; Whittaker AK J Sci Food Agric; 2011 Nov; 91(14):2576-81. PubMed ID: 21656776 [TBL] [Abstract][Full Text] [Related]
13. Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured pork. Zhang Y; Feng X; Wu H; Tang J; Zhang J J Food Sci; 2014 Sep; 79(9):E1695-703. PubMed ID: 25212268 [TBL] [Abstract][Full Text] [Related]
14. Monitoring protein structural changes and hydration in bovine meat tissue due to salt substitutes by Fourier transform infrared (FTIR) microspectroscopy. Perisic N; Afseth NK; Ofstad R; Kohler A J Agric Food Chem; 2011 Sep; 59(18):10052-61. PubMed ID: 21830764 [TBL] [Abstract][Full Text] [Related]
15. Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment. Udabage P; Puvanenthiran A; Yoo JA; Versteeg C; Augustin MA J Dairy Res; 2012 Feb; 79(1):76-83. PubMed ID: 22127220 [TBL] [Abstract][Full Text] [Related]
16. Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl. Wu H; Yan W; Zhuang H; Huang M; Zhao J; Zhang J Food Chem; 2016 Jun; 201():237-42. PubMed ID: 26868571 [TBL] [Abstract][Full Text] [Related]
17. Microstructural Changes in High-Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein Concentrate. Banach JC; Clark S; Lamsal BP J Food Sci; 2016 Feb; 81(2):C332-40. PubMed ID: 26748454 [TBL] [Abstract][Full Text] [Related]
18. Novel methods to study the effect of protein content and dissolution temperature on the solubility of milk protein concentrate: Focused beam reflectance and ultrasonic flaw detector-based methods. Hauser M; Amamcharla JK J Dairy Sci; 2016 May; 99(5):3334-3344. PubMed ID: 26947305 [TBL] [Abstract][Full Text] [Related]
19. The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile. Ayyash MM; Shah NP J Dairy Sci; 2011 Jun; 94(6):2741-51. PubMed ID: 21605743 [TBL] [Abstract][Full Text] [Related]
20. Effect of KCl substitution on bacterial viability of Escherichia coli (ATCC 25922) and selected probiotics. Gandhi A; Cui Y; Zhou M; Shah NP J Dairy Sci; 2014 Oct; 97(10):5939-51. PubMed ID: 25064650 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]