BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

190 related articles for article (PubMed ID: 35525620)

  • 1. 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]  

  • 2. Identification of the source of volatile sulfur compounds produced in milk during thermal processing.
    Jo Y; Carter BG; Barbano DM; Drake MA
    J Dairy Sci; 2019 Oct; 102(10):8658-8669. PubMed ID: 31351718
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor.
    Vogel KG; Carter BG; Cheng N; Barbano DM; Drake MA
    J Dairy Sci; 2021 Oct; 104(10):10640-10653. PubMed ID: 34304878
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. Micellar casein concentrate production with a 3X, 3-stage, uniform transmembrane pressure ceramic membrane process at 50°C.
    Hurt E; Zulewska J; Newbold M; Barbano DM
    J Dairy Sci; 2010 Dec; 93(12):5588-600. PubMed ID: 21094730
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 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. Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages.
    Cheng N; Barbano DM; Drake M
    J Dairy Sci; 2019 Oct; 102(10):8670-8690. PubMed ID: 31351726
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature.
    Jørgensen CE; Abrahamsen RK; Rukke EO; Johansen AG; Schüller RB; Skeie SB
    J Dairy Sci; 2016 Aug; 99(8):6164-6179. PubMed ID: 27265169
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Processing factors that influence casein and serum protein separation by microfiltration.
    Hurt E; Barbano DM
    J Dairy Sci; 2010 Oct; 93(10):4928-41. PubMed ID: 20855027
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical properties.
    Hernandez AJ; Truong T; Barbano DM; Drake MA
    J Dairy Sci; 2024 Jan; 107(1):169-183. PubMed ID: 37690729
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Production efficiency of micellar casein concentrate using polymeric spiral-wound microfiltration membranes.
    Beckman SL; Zulewska J; Newbold M; Barbano DM
    J Dairy Sci; 2010 Oct; 93(10):4506-17. PubMed ID: 20854984
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.