BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

158 related articles for article (PubMed ID: 37641294)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. Novel details on the dissociation of casein micelle suspensions as a function of pH and temperature.
    M Ller TL; Nielsen SRB; Corredig M
    J Dairy Sci; 2023 Dec; 106(12):8368-8374. PubMed ID: 37678779
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Heat stability of micellar casein concentrates as affected by temperature and pH.
    Sauer A; Moraru CI
    J Dairy Sci; 2012 Nov; 95(11):6339-50. PubMed ID: 22959944
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperature.
    Sauer A; Doehner I; Moraru CI
    J Dairy Sci; 2012 Oct; 95(10):5569-79. PubMed ID: 22901476
    [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. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering.
    Beliciu CM; Moraru CI
    J Dairy Sci; 2009 May; 92(5):1829-39. PubMed ID: 19389940
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effect of ultrasound on casein micelle integrity.
    Chandrapala J; Martin GJ; Zisu B; Kentish SE; Ashokkumar M
    J Dairy Sci; 2012 Dec; 95(12):6882-90. PubMed ID: 23063146
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.