192 related articles for article (PubMed ID: 28946275)
1. The foaming properties of camel and bovine whey: The impact of pH and heat treatment.
Lajnaf R; Picart-Palmade L; Cases E; Attia H; Marchesseau S; Ayadi MA
Food Chem; 2018 Feb; 240():295-303. PubMed ID: 28946275
[TBL] [Abstract][Full Text] [Related]
2. Comparative study on heat stability and functionality of camel and bovine milk whey proteins.
Laleye LC; Jobe B; Wasesa AA
J Dairy Sci; 2008 Dec; 91(12):4527-34. PubMed ID: 19038927
[TBL] [Abstract][Full Text] [Related]
3. The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk.
Lajnaf R; Picart-Palmade L; Attia H; Marchesseau S; Ayadi MA
Colloids Surf B Biointerfaces; 2017 Aug; 156():55-61. PubMed ID: 28505507
[TBL] [Abstract][Full Text] [Related]
4. Effect of heat treatments on foaming and physico-chemical properties of bovine and camel sodium caseinate.
Lajnaf R; Attia H; Ayadi MA
J Dairy Res; 2021 Nov; 88(4):440-444. PubMed ID: 35067239
[TBL] [Abstract][Full Text] [Related]
5. Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface.
Lajnaf R; Picart-Palmade L; Attia H; Marchesseau S; Ayadi MA
Colloids Surf B Biointerfaces; 2017 Mar; 151():287-294. PubMed ID: 28038415
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical, techno-functional, and fat melting properties of spray-dried camel and bovine milk powders.
Zouari A; Lajnaf R; Lopez C; Schuck P; Attia H; Ayadi MA
J Food Sci; 2021 Jan; 86(1):103-111. PubMed ID: 33295013
[TBL] [Abstract][Full Text] [Related]
7. Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders.
Zouari A; Briard-Bion V; Gaucheron F; Schuck P; Gaiani C; Triki M; Attia H; Ayadi MA
Food Chem; 2020 Dec; 333():127514. PubMed ID: 32683259
[TBL] [Abstract][Full Text] [Related]
8. Proteomic Profiling Comparing the Effects of Different Heat Treatments on Camel (Camelus dromedarius) Milk Whey Proteins.
Benabdelkamel H; Masood A; Alanazi IO; Alzahrani DA; Alrabiah DK; AlYahya SA; Alfadda AA
Int J Mol Sci; 2017 Mar; 18(4):. PubMed ID: 28350354
[TBL] [Abstract][Full Text] [Related]
9. Proteomic profiling of camel and cow milk proteins under heat treatment.
Felfoul I; Jardin J; Gaucheron F; Attia H; Ayadi MA
Food Chem; 2017 Feb; 216():161-9. PubMed ID: 27596405
[TBL] [Abstract][Full Text] [Related]
10. Whey protein soluble aggregates from heating with NaCl: physicochemical, interfacial, and foaming properties.
Schmitt C; Bovay C; Rouvet M; Shojaei-Rami S; Kolodziejczyk E
Langmuir; 2007 Apr; 23(8):4155-66. PubMed ID: 17341103
[TBL] [Abstract][Full Text] [Related]
11. Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios.
Singh MJ; Chandrapala J; Udabage P; McKinnon I; Augustin MA
J Dairy Res; 2015 May; 82(2):135-42. PubMed ID: 25499614
[TBL] [Abstract][Full Text] [Related]
12. Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties of purified camel β-casein.
Ellouze M; Vial C; Attia H; Ayadi MA
Food Chem; 2021 Dec; 365():130421. PubMed ID: 34216912
[TBL] [Abstract][Full Text] [Related]
13. Improvement of the antimicrobial and antioxidant activities of camel and bovine whey proteins by limited proteolysis.
Salami M; Moosavi-Movahedi AA; Ehsani MR; Yousefi R; Haertlé T; Chobert JM; Razavi SH; Henrich R; Balalaie S; Ebadi SA; Pourtakdoost S; Niasari-Naslaji A
J Agric Food Chem; 2010 Mar; 58(6):3297-302. PubMed ID: 20175528
[TBL] [Abstract][Full Text] [Related]
14. Effects of heating and calcium and phosphate mineral supplementation on the physical properties of rennet-induced coagulation of camel and cow milk gels.
Kamal M; Foukani M; Karoui R
J Dairy Res; 2017 May; 84(2):220-228. PubMed ID: 28524011
[TBL] [Abstract][Full Text] [Related]
15. Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
Sodini I; Morin P; Olabi A; Jiménez-Flores R
J Dairy Sci; 2006 Feb; 89(2):525-36. PubMed ID: 16428621
[TBL] [Abstract][Full Text] [Related]
16. Effect of heating strategies on whey protein denaturation--Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry.
Akkerman M; Rauh VM; Christensen M; Johansen LB; Hammershøj M; Larsen LB
J Dairy Sci; 2016 Jan; 99(1):152-66. PubMed ID: 26506552
[TBL] [Abstract][Full Text] [Related]
17. Immunochemical quantification of heat denaturation of camel ( Camelus dromedarius ) whey proteins.
Levieux D; Levieux A; El-Hatmi H; Rigaudière JP
J Dairy Res; 2006 Feb; 73(1):1-9. PubMed ID: 16433955
[TBL] [Abstract][Full Text] [Related]
18. Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium.
Henao Ossa JS; Wagner JR; Palazolo GG
Food Res Int; 2020 Feb; 128():108772. PubMed ID: 31955743
[TBL] [Abstract][Full Text] [Related]
19. Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates.
Estévez N; Fuciños P; Bargiela V; Picó G; Valetti NW; Tovar CA; Rúa ML
Food Chem; 2017 Mar; 219():169-178. PubMed ID: 27765213
[TBL] [Abstract][Full Text] [Related]
20. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems.
Wang Z; Zhang S; Vardhanabhuti B
J Food Sci; 2015 Aug; 80(8):N1893-902. PubMed ID: 26121991
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
