123 related articles for article (PubMed ID: 38246556)
1. Docosahexaenoic acid-mediated milk protein treated by ultrasound-assisted pH shifting for enhanced astaxanthin delivery and processed cheese application.
Wang N; Wang C; Gao X; Zhao X; Wei H; Luo J; You X; Jiang H; Zhang X; Yuan C
J Dairy Sci; 2024 Jul; 107(7):4161-4173. PubMed ID: 38246556
[TBL] [Abstract][Full Text] [Related]
2. Comparison of milk protein concentrate, micellar casein, and whey protein isolate in loading astaxanthin after the treatment of ultrasound-assisted pH shifting.
Wang XP; Wang CF; Zhao XQ; Ma MJ; Li ZH; Jiang H; Zhang XN; Yuan CZ
J Dairy Sci; 2024 Jan; 107(1):141-154. PubMed ID: 37690728
[TBL] [Abstract][Full Text] [Related]
3. Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment.
Zhao X; Fan X; Shao X; Cheng M; Wang C; Jiang H; Zhang X; Yuan C
Ultrason Sonochem; 2022 Aug; 88():106089. PubMed ID: 35809472
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Effects of microencapsulation in dairy matrix on the quality characteristics and bioavailability of docosahexaenoic acid astaxanthin.
Gao Q; Qiao X; Yang L; Cao Y; Li Z; Xu J; Xue C
J Sci Food Agric; 2022 Oct; 102(13):5711-5719. PubMed ID: 35396734
[TBL] [Abstract][Full Text] [Related]
7. Acid gelation properties of fibrillated model milk protein concentrate dispersions.
Rathod G; Boyle DL; Amamcharla JK
J Dairy Sci; 2022 Jun; 105(6):4925-4937. PubMed ID: 35465995
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Process development for a novel milk protein concentrate with whey proteins as fibrils.
Rathod G; Amamcharla JK
J Dairy Sci; 2021 Apr; 104(4):4094-4107. PubMed ID: 33485682
[TBL] [Abstract][Full Text] [Related]
10. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.
Smith TJ; Foegeding EA; Drake MA
J Food Sci; 2016 Apr; 81(4):C849-57. PubMed ID: 26910294
[TBL] [Abstract][Full Text] [Related]
11. Use of dry milk protein concentrate in pizza cheese manufactured by culture or direct acidification.
Shakeel-Ur-Rehman ; Farkye NY; Yim B
J Dairy Sci; 2003 Dec; 86(12):3841-8. PubMed ID: 14740818
[TBL] [Abstract][Full Text] [Related]
12. Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content.
Reale E; Govindasamy-Lucey S; Lu Y; Johnson ME; Jaeggi JJ; Molitor M; Lucey JA
J Dairy Sci; 2022 Nov; 105(12):9367-9386. PubMed ID: 36241439
[TBL] [Abstract][Full Text] [Related]
13. Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate.
Omrani Khiabanian N; Motamedzadegan A; Naghizadeh Raisi S; Alimi M
J Texture Stud; 2020 Jun; 51(3):488-500. PubMed ID: 31994729
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese.
Shakeel-Ur-Rehman ; Farkye NY; Considine T; Schaffner A; Drake MA
J Dairy Sci; 2003 May; 86(5):1608-15. PubMed ID: 12778571
[TBL] [Abstract][Full Text] [Related]
16. Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model.
Wang X; Ye A; Lin Q; Han J; Singh H
J Dairy Sci; 2018 Aug; 101(8):6842-6852. PubMed ID: 29753488
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
Fallico V; Tuminello L; Pediliggieri C; Horne J; Carpino S; Licitra G
J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese.
Ibáñez RA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
J Dairy Sci; 2021 Aug; 104(8):8467-8478. PubMed ID: 34001358
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
