421 related articles for article (PubMed ID: 29195966)
1. Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration.
Eshpari H; Jimenez-Flores R; Tong PS; Corredig M
Food Res Int; 2017 Dec; 102():409-418. PubMed ID: 29195966
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk.
Eshpari H; Tong PS; Corredig M
J Dairy Sci; 2014 Dec; 97(12):7394-401. PubMed ID: 25459904
[TBL] [Abstract][Full Text] [Related]
4. Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate.
Luo X; Vasiljevic T; Ramchandran L
J Dairy Sci; 2016 Feb; 99(2):1083-1094. PubMed ID: 26686705
[TBL] [Abstract][Full Text] [Related]
5. Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate.
Lin Y; Kelly AL; O'Mahony JA; Guinee TP
J Dairy Sci; 2018 Aug; 101(8):6799-6813. PubMed ID: 29803416
[TBL] [Abstract][Full Text] [Related]
6. Rheological properties of rennet gels containing milk protein concentrates.
Ferrer MA; Hill AR; Corredig M
J Dairy Sci; 2008 Mar; 91(3):959-69. PubMed ID: 18292251
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color.
Hoyt HM; Pranata J; Barbano DM; Drake M
J Dairy Sci; 2023 Jun; 106(6):3884-3899. PubMed ID: 37105877
[TBL] [Abstract][Full Text] [Related]
10. Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions.
Sunkesula V; Kommineni A; Meletharayil GH; Marella C; Metzger LE
J Dairy Sci; 2021 Jan; 104(1):134-137. PubMed ID: 33189264
[TBL] [Abstract][Full Text] [Related]
11. Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature.
Ramchandran L; Luo X; Vasiljevic T
J Dairy Res; 2017 Nov; 84(4):471-478. PubMed ID: 28929994
[TBL] [Abstract][Full Text] [Related]
12. Effect of pH and heat treatment conditions on physicochemical and acid gelation properties of liquid milk protein concentrate.
Rafiee Tari N; Gaygadzhiev Z; Guri A; Wright A
J Dairy Sci; 2021 Jun; 104(6):6609-6619. PubMed ID: 33773779
[TBL] [Abstract][Full Text] [Related]
13. Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Physicochemical properties.
Pandalaneni K; Amamcharla JK; Marella C; Metzger LE
J Dairy Sci; 2018 Nov; 101(11):9714-9724. PubMed ID: 30172397
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates.
Liu D; Zhang J; Yang T; Liu X; Hemar Y; Regenstein JM; Zhou P
Food Chem; 2019 Jan; 272():539-548. PubMed ID: 30309579
[TBL] [Abstract][Full Text] [Related]
16. Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates.
Renhe IRT; Corredig M
J Dairy Sci; 2018 Oct; 101(10):8757-8766. PubMed ID: 30100497
[TBL] [Abstract][Full Text] [Related]
17. Effect of soluble calcium and lactose on limiting flux and serum protein removal during skim milk microfiltration.
Adams MC; Hurt EE; Barbano DM
J Dairy Sci; 2015 Nov; 98(11):7483-97. PubMed ID: 26298759
[TBL] [Abstract][Full Text] [Related]
18. Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate.
Choi I; Zhong Q
J Dairy Sci; 2020 Nov; 103(11):9868-9880. PubMed ID: 32861487
[TBL] [Abstract][Full Text] [Related]
19. Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Unmelted texture.
Salunke P; Marella C; Amamcharla JK; Muthukumarappan K; Metzger LE
J Dairy Sci; 2022 Oct; 105(10):7891-7903. PubMed ID: 36055836
[TBL] [Abstract][Full Text] [Related]
20. A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration.
Renhe IRT; Zhao Z; Corredig M
J Dairy Res; 2019 Aug; 86(3):347-353. PubMed ID: 31298166
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
