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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

130 related articles for article (PubMed ID: 6807367)

  • 1. Dynamic viscoelastic studies on the mechanism of milk clotting process.
    Tokita M; Hikichi K; Niki R; Arima S
    Biorheology; 1982; 19(1/2):209-19. PubMed ID: 6807367
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The inhibitory roles of native whey protein on the rennet gelation of bovine milk.
    Gamlath CJ; Leong TSH; Ashokkumar M; Martin GJO
    Food Chem; 2018 Apr; 244():36-43. PubMed ID: 29120794
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk.
    Choi J; Horne DS; Lucey JA
    J Dairy Sci; 2015 Sep; 98(9):5955-66. PubMed ID: 26188568
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Bovine chromosomal regions affecting rheological traits in rennet-induced skim milk gels.
    Gregersen VR; Gustavsson F; Glantz M; Christensen OF; Stålhammar H; Andrén A; Lindmark-Månsson H; Poulsen NA; Larsen LB; Paulsson M; Bendixen C
    J Dairy Sci; 2015 Feb; 98(2):1261-72. PubMed ID: 25497812
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Rennet-induced gelation of calcium and phosphate supplemented skim milk subjected to CO2 treatment.
    Guillaume C; Gastaldi E; Cuq JL; Marchesseau S
    J Dairy Sci; 2004 Oct; 87(10):3209-16. PubMed ID: 15377599
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology.
    Ben Amira A; Mokni A; Yaich H; Chaabouni M; Besbes S; Blecker C; Attia H
    Food Chem; 2017 Dec; 237():150-158. PubMed ID: 28763981
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures.
    Han Y; Mei Y; Li K; Xu Y; Wang F
    J Sci Food Agric; 2019 Mar; 99(4):1820-1827. PubMed ID: 30255502
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Mass spectrometric characterisation of proteins in rennet and in chymosin-based milk-clotting preparations.
    Lilla S; Caira S; Ferranti P; Addeo F
    Rapid Commun Mass Spectrom; 2001; 15(13):1101-12. PubMed ID: 11404847
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels.
    Srinivasan M; Lucey JA
    J Dairy Sci; 2002 May; 85(5):1070-8. PubMed ID: 12086040
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Application of the theory of gelation to enzymatic clotting process of casein micelle solution.
    Tokita M; Hikichi K; Niki R; Arima S
    Biorheology; 1982; 19(6):695-705. PubMed ID: 6820932
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet.
    Li Z; Scott K; Otter D; Zhou P; Hemar Y
    J Dairy Sci; 2018 Jun; 101(6):4869-4878. PubMed ID: 29573808
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
    Meza-Nieto MA; Vallejo-Cordoba B; González-Córdova AF; Félix L; Goycoolea FM
    J Dairy Sci; 2007 Feb; 90(2):582-93. PubMed ID: 17235134
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk.
    Wang F; Fan W; Tian S
    J Dairy Sci; 2022 Aug; 105(8):6578-6588. PubMed ID: 35787320
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Ultrasonic analysis of rennet-induced pre-gelation and gelation processes in milk.
    Dwyer C; Donnelly L; Buckin V
    J Dairy Res; 2005 Aug; 72(3):303-10. PubMed ID: 16174361
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability.
    Lin Y; Kelly AL; O'Mahony JA; Guinee TP
    J Dairy Sci; 2017 Feb; 100(2):908-918. PubMed ID: 27988112
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Mathematical modelling of the formation of rennet-induced gels by plant coagulants and chymosin.
    Esteve CL; Lucey JA; Pires EM
    J Dairy Res; 2001 Aug; 68(3):499-510. PubMed ID: 11694051
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis.
    Lauzin A; Bérubé A; Britten M; Pouliot Y
    J Dairy Sci; 2019 May; 102(5):3939-3946. PubMed ID: 30852024
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone.
    Lucey JA; Tamehana M; Singh H; Munro PA
    J Dairy Res; 2000 Aug; 67(3):415-27. PubMed ID: 11037237
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.
    Lodaite K; Chevalier F; Armaforte E; Kelly AL
    J Dairy Res; 2009 Aug; 76(3):294-300. PubMed ID: 19445828
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of insoluble calcium concentration on rennet coagulation properties of milk.
    Choi J; Horne DS; Lucey JA
    J Dairy Sci; 2007 Jun; 90(6):2612-23. PubMed ID: 17517701
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.