BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

172 related articles for article (PubMed ID: 34288367)

  • 1. Progress in micellar casein concentrate: Production and applications.
    Hammam ARA; Martínez-Monteagudo SI; Metzger LE
    Compr Rev Food Sci Food Saf; 2021 Sep; 20(5):4426-4449. PubMed ID: 34288367
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt-free process cheese products applications.
    Hammam ARA; Kapoor R; Metzger LE
    J Dairy Sci; 2023 May; 106(5):3137-3154. PubMed ID: 36907765
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Melt and stretch properties.
    Salunke P; Marella C; Amamcharla JK; Muthukumarappan K; Metzger LE
    J Dairy Sci; 2022 Oct; 105(10):7904-7916. PubMed ID: 36055846
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beverages.
    Whitt DM; Pranata J; Carter BG; Barbano DM; Drake MA
    J Dairy Sci; 2022 Jul; 105(7):5700-5713. PubMed ID: 35525620
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate.
    Hammam ARA; Kapoor R; Metzger LE
    J Dairy Sci; 2023 Jan; 106(1):117-131. PubMed ID: 36357208
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Use of micellar casein concentrate for Greek-style yogurt manufacturing: effects on processing and product properties.
    Bong DD; Moraru CI
    J Dairy Sci; 2014 Mar; 97(3):1259-69. PubMed ID: 24440261
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate.
    Pranata J; Dunn M; Drake M; Barbano DM
    J Dairy Sci; 2023 Dec; 106(12):8331-8340. PubMed ID: 37641294
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate.
    Hammam ARA; Kapoor R; Salunke P; Metzger LE
    Foods; 2021 Dec; 11(1):. PubMed ID: 35010150
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A new method for the production of low-fat Cheddar cheese.
    Amelia I; Drake M; Nelson B; Barbano DM
    J Dairy Sci; 2013 Aug; 96(8):4870-84. PubMed ID: 23726423
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Investigating cold gelation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making.
    Lu Y; McMahon DJ; Vollmer AH
    J Dairy Sci; 2016 Jul; 99(7):5132-5143. PubMed ID: 27132095
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making.
    Lu Y; McMahon DJ; Vollmer AH
    J Dairy Sci; 2017 Feb; 100(2):892-900. PubMed ID: 27988125
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Viscosity changes and gel formation during storage of liquid micellar casein concentrates.
    Dunn M; Barbano DM; Drake M
    J Dairy Sci; 2021 Dec; 104(12):12263-12273. PubMed ID: 34531054
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life.
    Amelia I; Barbano DM
    J Dairy Sci; 2013 May; 96(5):3340-9. PubMed ID: 23522675
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates.
    Carter B; Patel H; Barbano DM; Drake M
    J Dairy Sci; 2018 May; 101(5):3900-3909. PubMed ID: 29501331
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Production and storage stability of concentrated micellar casein.
    Hammam ARA; Beckman SL; Metzger LE
    J Dairy Sci; 2022 Feb; 105(2):1084-1098. PubMed ID: 34955256
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Invited review: Microfiltration-derived casein and whey proteins from milk.
    Carter BG; Cheng N; Kapoor R; Meletharayil GH; Drake MA
    J Dairy Sci; 2021 Mar; 104(3):2465-2479. PubMed ID: 33455742
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of dipotassium phosphate addition and heat on proteins and minerals in milk protein beverages.
    Pranata J; Hoyt H; Drake M; Barbano DM
    J Dairy Sci; 2024 Feb; 107(2):695-710. PubMed ID: 37709031
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.