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148 related items for PubMed ID: 10552697

  • 1. Dynamic interfacial rheology as a tool for the characterization of whey protein isolates gelation at the oil-water interface.
    Rodriguez Patino JM, Rodriguez Nino MR, Carrera Sanchez C.
    J Agric Food Chem; 1999 Sep; 47(9):3640-8. PubMed ID: 10552697
    [Abstract] [Full Text] [Related]

  • 2. Adsorption of whey protein isolate at the oil-water interface as a function of processing conditions: a rheokinetic study.
    Rodríguez Patino JM, Rodríguez Niño MR, Sánchez CC.
    J Agric Food Chem; 1999 Jun; 47(6):2241-8. PubMed ID: 10794617
    [Abstract] [Full Text] [Related]

  • 3. Effect of acidification and heating on the rheological properties of oil-water interfaces with adsorbed milk proteins.
    Mellema M, Isenbart JG.
    J Dairy Sci; 2004 Sep; 87(9):2769-78. PubMed ID: 15375034
    [Abstract] [Full Text] [Related]

  • 4. The effect of temperature on food emulsifiers at fluid-fluid interfaces.
    Rodríguez Patino JM, Rodríguez Niño MR, Carrera Sánchez C, Navarro García JM, Rodríguez Mateo GR, Cejudo Fernández M.
    Colloids Surf B Biointerfaces; 2001 Jul; 21(1-3):87-99. PubMed ID: 11377938
    [Abstract] [Full Text] [Related]

  • 5. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions.
    Ikeda S, Nishinari K, Foegeding EA.
    Biopolymers; 2001 Jul; 56(2):109-19. PubMed ID: 11592057
    [Abstract] [Full Text] [Related]

  • 6. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment.
    Sun C, Gunasekaran S.
    J Food Sci; 2010 Jul; 75(1):C1-8. PubMed ID: 20492138
    [Abstract] [Full Text] [Related]

  • 7. Effects of sugars on whey protein isolate gelation.
    Rich LM, Foegeding EA.
    J Agric Food Chem; 2000 Oct; 48(10):5046-52. PubMed ID: 11052776
    [Abstract] [Full Text] [Related]

  • 8. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A, Costa ALR, Cunha RL.
    Colloids Surf B Biointerfaces; 2018 Apr 01; 164():272-280. PubMed ID: 29413606
    [Abstract] [Full Text] [Related]

  • 9. Heat-induced changes in the ultrasonic properties of whey proteins.
    Corredig M, Verespej E, Dalgleish DG.
    J Agric Food Chem; 2004 Jul 14; 52(14):4465-71. PubMed ID: 15237953
    [Abstract] [Full Text] [Related]

  • 10. 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 14; 90(2):582-93. PubMed ID: 17235134
    [Abstract] [Full Text] [Related]

  • 11. Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins.
    Davis JP, Foegeding EA.
    Colloids Surf B Biointerfaces; 2007 Feb 15; 54(2):200-10. PubMed ID: 17123793
    [Abstract] [Full Text] [Related]

  • 12. Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins.
    Kulmyrzaev A, Bryant C, McClements DJ.
    J Agric Food Chem; 2000 May 15; 48(5):1593-7. PubMed ID: 10820064
    [Abstract] [Full Text] [Related]

  • 13. Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate.
    Nguyen BT, Balakrishnan G, Jacquette B, Nicolai T, Chassenieux C, Schmitt C, Bovetto L.
    Biomacromolecules; 2016 Nov 14; 17(11):3800-3807. PubMed ID: 27712058
    [Abstract] [Full Text] [Related]

  • 14. Effects of pH and the gel state on the mechanical properties, moisture contents, and glass transition temperatures of whey protein films.
    Anker M, Stading M, Hermansson AM.
    J Agric Food Chem; 1999 May 14; 47(5):1878-86. PubMed ID: 10552465
    [Abstract] [Full Text] [Related]

  • 15. Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin.
    Jiménez-Flores R, Ye A, Singh H.
    J Agric Food Chem; 2005 May 18; 53(10):4213-9. PubMed ID: 15884863
    [Abstract] [Full Text] [Related]

  • 16. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN, Foegeding EA.
    J Food Sci; 2011 Apr 18; 76(3):E318-27. PubMed ID: 21535832
    [Abstract] [Full Text] [Related]

  • 17. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
    Shiroodi SG, Lo YM.
    J Dairy Res; 2015 Nov 18; 82(4):506-12. PubMed ID: 26234882
    [Abstract] [Full Text] [Related]

  • 18. Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic study.
    Perez AA, Sánchez CC, Patino JM, Rubiolo AC, Santiago LG.
    Colloids Surf B Biointerfaces; 2010 Nov 01; 81(1):50-7. PubMed ID: 20692133
    [Abstract] [Full Text] [Related]

  • 19. Effects of lecithin addition in oil or water phase on the stability of emulsions made with whey proteins.
    Yamamoto Y, Araki M.
    Biosci Biotechnol Biochem; 1997 Nov 01; 61(11):1791-5. PubMed ID: 9404055
    [Abstract] [Full Text] [Related]

  • 20. Ionic strength and buffering capacity of emulsifying salts determine denaturation and gelation temperatures of whey proteins.
    Perez D, Harte F, Lopez-Pedemonte T.
    J Dairy Sci; 2022 Sep 01; 105(9):7230-7241. PubMed ID: 35879172
    [Abstract] [Full Text] [Related]

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