322 related articles for article (PubMed ID: 28647329)
1. Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates.
Cadesky L; Walkling-Ribeiro M; Kriner KT; Karwe MV; Moraru CI
J Dairy Sci; 2017 Sep; 100(9):7055-7070. PubMed ID: 28647329
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. High pressure treatment of bovine milk: effects on casein micelles and whey proteins.
Huppertz T; Fox PF; Kelly AL
J Dairy Res; 2004 Feb; 71(1):97-106. PubMed ID: 15068072
[TBL] [Abstract][Full Text] [Related]
4. Formation of soluble and micelle-bound protein aggregates in heated milk.
Guyomarc'h F; Law AJ; Dalgleish DG
J Agric Food Chem; 2003 Jul; 51(16):4652-60. PubMed ID: 14705892
[TBL] [Abstract][Full Text] [Related]
5. Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates.
Eshpari H; Jimenez-Flores R; Tong PS; Corredig M
J Dairy Sci; 2015 Dec; 98(12):8454-63. PubMed ID: 26454287
[TBL] [Abstract][Full Text] [Related]
6. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size.
Anema SG; Li Y
J Dairy Res; 2003 Feb; 70(1):73-83. PubMed ID: 12617395
[TBL] [Abstract][Full Text] [Related]
7. High pressure-induced changes in bovine milk proteins: a review.
Huppertz T; Fox PF; de Kruif KG; Kelly AL
Biochim Biophys Acta; 2006 Mar; 1764(3):593-8. PubMed ID: 16410058
[TBL] [Abstract][Full Text] [Related]
8. Effects of depleting ionic strength on
Boiani M; McLoughlin P; Auty MAE; FitzGerald RJ; Kelly PM
J Dairy Sci; 2017 Sep; 100(9):6949-6961. PubMed ID: 28690057
[TBL] [Abstract][Full Text] [Related]
9. Disruption and reassociation of casein micelles under high pressure: influence of milk serum composition and casein micelle concentration.
Huppertz T; de Kruif CG
J Agric Food Chem; 2006 Aug; 54(16):5903-9. PubMed ID: 16881693
[TBL] [Abstract][Full Text] [Related]
10. Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate.
Bogahawaththa D; Trajkovska B; Markoska T; Vasiljevic T
J Dairy Sci; 2021 Mar; 104(3):2834-2842. PubMed ID: 33455749
[TBL] [Abstract][Full Text] [Related]
11. The effect of ultrasound on casein micelle integrity.
Chandrapala J; Martin GJ; Zisu B; Kentish SE; Ashokkumar M
J Dairy Sci; 2012 Dec; 95(12):6882-90. PubMed ID: 23063146
[TBL] [Abstract][Full Text] [Related]
12. Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates.
Harte FM; Gurram SR; Luedecke LO; Swanson BG; Barbosa-Cánovas GV
J Dairy Res; 2007 Nov; 74(4):452-8. PubMed ID: 17961286
[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. High-pressure treatment of milk: effects on casein micelle structure and on enzymic coagulation.
Needs EC; Stenning RA; Gill AL; Ferragut V; Rich GT
J Dairy Res; 2000 Feb; 67(1):31-42. PubMed ID: 10717841
[TBL] [Abstract][Full Text] [Related]
15. Relationship between physical properties of casein micelles and rheology of skim milk concentrate.
Karlsson AO; Ipsen R; Schrader K; Ardö Y
J Dairy Sci; 2005 Nov; 88(11):3784-97. PubMed ID: 16230684
[TBL] [Abstract][Full Text] [Related]
16. Novel details on the dissociation of casein micelle suspensions as a function of pH and temperature.
M Ller TL; Nielsen SRB; Corredig M
J Dairy Sci; 2023 Dec; 106(12):8368-8374. PubMed ID: 37678779
[TBL] [Abstract][Full Text] [Related]
17. Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure.
Needs EC; Capellas M; Bland AP; Manoj P; MacDougal D; Paul G
J Dairy Res; 2000 Aug; 67(3):329-48. PubMed ID: 11037230
[TBL] [Abstract][Full Text] [Related]
18. Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels.
Guyomarc'h F; Queguiner C; Law AJ; Horne DS; Dalgleish DG
J Agric Food Chem; 2003 Dec; 51(26):7743-50. PubMed ID: 14664539
[TBL] [Abstract][Full Text] [Related]
19. Control of heat-induced aggregation of whey proteins using casein.
O'Kennedy BT; Mounsey JS
J Agric Food Chem; 2006 Jul; 54(15):5637-42. PubMed ID: 16848557
[TBL] [Abstract][Full Text] [Related]
20. Diafiltration affects the gelation properties of concentrated casein micelle suspensions obtained by filtration.
Zhao Z; Renhe I; Fu R; Corredig M
J Dairy Res; 2020 May; 87(2):248-254. PubMed ID: 32406367
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
