BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

521 related articles for article (PubMed ID: 29331472)

  • 1. 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]  

  • 2. Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products.
    Wilbanks DJ; Lee MR; Rahimi YS; Lucey JA
    J Dairy Sci; 2023 Jan; 106(1):61-74. PubMed ID: 36357211
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 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. 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]  

  • 7. 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]  

  • 8. A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy.
    Dubert-Ferrandon A; Niranjan K; Grandison AS
    J Dairy Res; 2006 Nov; 73(4):423-30. PubMed ID: 16834815
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt.
    Ozcan T; Horne D; Lucey JA
    J Dairy Sci; 2011 Nov; 94(11):5278-88. PubMed ID: 22032350
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.
    Ozcan-Yilsay T; Lee WJ; Horne D; Lucey JA
    J Dairy Sci; 2007 Apr; 90(4):1644-52. PubMed ID: 17369204
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles.
    Donato L; Alexander M; Dalgleish DG
    J Agric Food Chem; 2007 May; 55(10):4160-8. PubMed ID: 17439142
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. Gelation of casein-whey protein mixtures.
    Vasbinder AJ; van de Velde F; de Kruif CG
    J Dairy Sci; 2004 May; 87(5):1167-76. PubMed ID: 15290963
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. Effect of tetrasodium pyrophosphate on the physicochemical properties of yogurt gels.
    Ozcan T; Lucey JA; Horne DS
    J Dairy Sci; 2008 Dec; 91(12):4492-500. PubMed ID: 19038924
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 27.