BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

459 related articles for article (PubMed ID: 28888602)

  • 1. Properties of acid gels made from sodium caseinate-maltodextrin conjugates prepared by a wet heating method.
    Zhang S; Gong Y; Khanal S; Lu Y; Lucey JA
    J Dairy Sci; 2017 Nov; 100(11):8744-8753. PubMed ID: 28888602
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels.
    Meletharayil GH; Patel HA; Metzger LE; Marella C; Huppertz T
    J Dairy Sci; 2018 Mar; 101(3):1864-1871. PubMed ID: 29331472
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels.
    Pachekrepapol U; Horne DS; Lucey JA
    J Dairy Sci; 2015 May; 98(5):2843-52. PubMed ID: 25747831
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Yogurt made from milk heated at different pH values.
    Ozcan T; Horne DS; Lucey JA
    J Dairy Sci; 2015 Oct; 98(10):6749-58. PubMed ID: 26233452
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Structural and thermodynamic features of covalent conjugates of sodium caseinate with maltodextrins underlying their functionality.
    Grigorovich NV; Moiseenko DV; Antipova AS; Anokhina MS; Belyakova LE; Polikarpov YN; Korica N; Semenova MG; Baranov BA
    Food Funct; 2012 Mar; 3(3):283-9. PubMed ID: 22159309
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt.
    Peng Y; Serra M; Horne DS; Lucey JA
    J Food Sci; 2009; 74(9):C666-73. PubMed ID: 20492099
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone.
    Lucey JA; Tamehana M; Singh H; Munro PA
    J Dairy Res; 2000 Aug; 67(3):415-27. PubMed ID: 11037237
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of mild thermal and pH changes on the sol-gel transition in skim milk.
    Tieu S; Harte F
    J Dairy Sci; 2022 Oct; 105(10):7926-7939. PubMed ID: 35965122
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
    Peng Y; Horne DS; Lucey JA
    J Dairy Sci; 2010 May; 93(5):1910-7. PubMed ID: 20412904
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y.
    Khanal SN; Lucey JA
    J Dairy Sci; 2017 Sep; 100(9):6906-6917. PubMed ID: 28711270
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Heat-induced gelation of casein micelles in aqueous suspensions at different pH.
    Thomar P; Nicolai T
    Colloids Surf B Biointerfaces; 2016 Oct; 146():801-7. PubMed ID: 27451368
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.
    Li F; Kong X; Zhang C; Hua Y
    J Sci Food Agric; 2011 Sep; 91(12):2186-91. PubMed ID: 21656774
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Study of the effect of soy proteins on the acid-induced gelation of casein micelles.
    Roesch RR; Corredig M
    J Agric Food Chem; 2006 Oct; 54(21):8236-43. PubMed ID: 17032034
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications.
    Lu Y; McMahon DJ; Metzger LE; Kommineni A; Vollmer AH
    J Dairy Sci; 2015 Sep; 98(9):5917-30. PubMed ID: 26117351
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation.
    Li S; Delger M; Dave A; Singh H; Ye A
    J Dairy Sci; 2023 Mar; 106(3):1611-1625. PubMed ID: 36631324
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts.
    Hovjecki M; Miloradovic Z; Rac V; Pudja P; Miocinovic J
    J Texture Stud; 2020 Aug; 51(4):680-687. PubMed ID: 32281111
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 23.