172 related articles for article (PubMed ID: 27040785)
21. 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]
22. Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk.
Udabage P; McKinnon IR; Augustin MA
J Dairy Sci; 2001 Jul; 84(7):1569-75. PubMed ID: 11467804
[TBL] [Abstract][Full Text] [Related]
23. Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents.
Udabage P; McKinnon IR; Augustin MA
J Dairy Res; 2000 Aug; 67(3):361-70. PubMed ID: 11037232
[TBL] [Abstract][Full Text] [Related]
24. Isolation of caseins from whey proteins by microfiltration modifying the mineral balance in skim milk.
Hernández A; Harte FM
J Dairy Sci; 2009 Nov; 92(11):5357-62. PubMed ID: 19841195
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods.
Chandrapala J; Martin GJ; Kentish SE; Ashokkumar M
Ultrason Sonochem; 2014 Sep; 21(5):1658-65. PubMed ID: 24798226
[TBL] [Abstract][Full Text] [Related]
27. Effect of pH on dissociation of casein micelles in yak skim milk.
Yang M; Zhang GD; Yang JT; Sun D; Wen PC; Zhang WB
J Dairy Sci; 2018 Apr; 101(4):2998-3007. PubMed ID: 29395138
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. 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]
30. Effect of insoluble calcium concentration on rennet coagulation properties of milk.
Choi J; Horne DS; Lucey JA
J Dairy Sci; 2007 Jun; 90(6):2612-23. PubMed ID: 17517701
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature.
Orlien V; Boserup L; Olsen K
J Dairy Sci; 2010 Jan; 93(1):12-8. PubMed ID: 20059898
[TBL] [Abstract][Full Text] [Related]
33. Production of ultrafiltered skim milk retentate powder. 1. Composition and physical properties.
el-Samragy YA; Hansen CL; McMahon DJ
J Dairy Sci; 1993 Feb; 76(2):388-92. PubMed ID: 8445091
[TBL] [Abstract][Full Text] [Related]
34. Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions.
McIntyre I; O' Sullivan M; O' Riordan D
Food Chem; 2016 Apr; 197(Pt A):233-9. PubMed ID: 26616945
[TBL] [Abstract][Full Text] [Related]
35. Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria.
Hinz K; Huppertz T; Kelly AL
J Dairy Res; 2012 Nov; 79(4):414-21. PubMed ID: 22849882
[TBL] [Abstract][Full Text] [Related]
36. "Milk on Ice": A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts.
Bendall JG; Chawanji AS; Fong BY; Andrewes P; Ma L; MacGibbon AKH; Anema SG
J Dairy Sci; 2024 Mar; 107(3):1311-1333. PubMed ID: 38423728
[TBL] [Abstract][Full Text] [Related]
37. Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage.
Bienvenue A; Jiménez-Flores R; Singh H
J Dairy Sci; 2003 Dec; 86(12):3813-21. PubMed ID: 14740815
[TBL] [Abstract][Full Text] [Related]
38. Effects of emulsifying salts on the turbidity and calcium-phosphate-protein interactions in casein micelles.
Mizuno R; Lucey JA
J Dairy Sci; 2005 Sep; 88(9):3070-8. PubMed ID: 16107395
[TBL] [Abstract][Full Text] [Related]
39. Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles.
Kaliappan S; Lucey JA
J Dairy Sci; 2011 Sep; 94(9):4255-63. PubMed ID: 21854899
[TBL] [Abstract][Full Text] [Related]
40. Maillard reaction and protein cross-linking in relation to the solubility of milk powders.
Le TT; Bhandari B; Holland JW; Deeth HC
J Agric Food Chem; 2011 Dec; 59(23):12473-9. PubMed ID: 22007925
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
