These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
155 related articles for article (PubMed ID: 33612213)
1. Effect of pH on heat-induced interactions in high-protein milk dispersions and application of fluorescence spectroscopy in characterizing these changes. Singh R; Amamcharla JK J Dairy Sci; 2021 Apr; 104(4):3899-3915. PubMed ID: 33612213 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk. Anema SG; Li Y Food Chem; 2015 May; 174():339-47. PubMed ID: 25529690 [TBL] [Abstract][Full Text] [Related]
7. Kinetics of heat-induced interactions among whey proteins and casein micelles in sheep skim milk and aggregation of the casein micelles. Pan Z; Ye A; Dave A; Fraser K; Singh H J Dairy Sci; 2022 May; 105(5):3871-3882. PubMed ID: 35282918 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. Application of front-face fluorescence spectroscopy as a tool for monitoring changes in milk protein concentrate powders during storage. Babu KS; Amamcharla JK J Dairy Sci; 2018 Dec; 101(12):10844-10859. PubMed ID: 30316594 [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. 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]
12. Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions-Effect of pH and protein concentration. Buggy AK; McManus JJ; Brodkorb A; Hogan SA; Fenelon MA J Dairy Sci; 2018 Dec; 101(12):10819-10830. PubMed ID: 30243639 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration. Oldfield DJ; Singh H; Taylor MW J Dairy Res; 2005 Aug; 72(3):369-78. PubMed ID: 16174369 [TBL] [Abstract][Full Text] [Related]
15. Front-face fluorescence spectroscopy allows the characterization of mild heat treatments applied to milk. Relations with the denaturation of milk proteins. Kulmyrzaev AA; Levieux D; Dufour E J Agric Food Chem; 2005 Feb; 53(3):502-7. PubMed ID: 15686393 [TBL] [Abstract][Full Text] [Related]
16. The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation. Corrigan BM; O'Mahony JA; Fenelon MA J Dairy Sci; 2023 Dec; 106(12):8299-8311. PubMed ID: 38040197 [TBL] [Abstract][Full Text] [Related]
17. Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. Anema SG J Agric Food Chem; 2007 May; 55(9):3635-42. PubMed ID: 17417865 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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] [Next] [New Search]