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153 related items for PubMed ID: 10552698

  • 1. Rheological properties and characterization of polymerized whey protein isolates.
    Vardhanabhuti B, Foegeding EA.
    J Agric Food Chem; 1999 Sep; 47(9):3649-55. PubMed ID: 10552698
    [Abstract] [Full Text] [Related]

  • 2. Disulfide-mediated polymerization of whey proteins in whey protein isolate-stabilized emulsions.
    Monahan FJ, McClements DJ, German JB.
    Adv Exp Med Biol; 1997 Sep; 415():127-36. PubMed ID: 9131188
    [Abstract] [Full Text] [Related]

  • 3. Systematical characterization of physiochemical and rheological properties of thermal-induced polymerized whey protein.
    Zhang X, Sun X, Gao F, Wang J, Wang C.
    J Sci Food Agric; 2019 Jan 30; 99(2):923-932. PubMed ID: 30009456
    [Abstract] [Full Text] [Related]

  • 4. Effect of temperature and salt concentration on rheological behavior of whey protein isolate-starch mixed dispersions.
    Ravindra P, Chan ES, Reddy KU.
    Int J Food Sci Nutr; 2007 Nov 30; 58(7):542-7. PubMed ID: 17852467
    [Abstract] [Full Text] [Related]

  • 5. Predictive response surface model for heat-induced rheological changes and aggregation of whey protein concentrate.
    Alvarez PA, Emond C, Gomaa A, Remondetto GE, Subirade M.
    J Food Sci; 2015 Feb 30; 80(2):E326-33. PubMed ID: 25559719
    [Abstract] [Full Text] [Related]

  • 6. Heat-induced soy-whey proteins interactions: formation of soluble and insoluble protein complexes.
    Roesch RR, Corredig M.
    J Agric Food Chem; 2005 May 04; 53(9):3476-82. PubMed ID: 15853390
    [Abstract] [Full Text] [Related]

  • 7. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN, Foegeding EA.
    J Food Sci; 2011 Apr 04; 76(3):E318-27. PubMed ID: 21535832
    [Abstract] [Full Text] [Related]

  • 8. Behavior of protein in the presence of calcium during heating of whey protein concentrate solutions.
    Riou E, Havea P, McCarthy O, Watkinson P, Singh H.
    J Agric Food Chem; 2011 Dec 28; 59(24):13156-64. PubMed ID: 22066753
    [Abstract] [Full Text] [Related]

  • 9. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions.
    Ikeda S, Nishinari K, Foegeding EA.
    Biopolymers; 2011 Dec 28; 56(2):109-19. PubMed ID: 11592057
    [Abstract] [Full Text] [Related]

  • 10. Modification of the rheological properties of whey protein isolate through the use of an immobilized microbial transglutaminase.
    Wilcox CP, Swaisgood HE.
    J Agric Food Chem; 2002 Sep 25; 50(20):5546-51. PubMed ID: 12236677
    [Abstract] [Full Text] [Related]

  • 11. Immobilization and utilization of the recombinant fusion proteins trypsin-streptavidin and streptavidin-transglutaminase for modification of whey protein isolate functionality.
    Wilcox CP, Clare DA, Valentine VW, Swaisgood HE.
    J Agric Food Chem; 2002 Jun 19; 50(13):3723-30. PubMed ID: 12059150
    [Abstract] [Full Text] [Related]

  • 12. Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins.
    Singh TK, Øiseth SK, Lundin L, Day L.
    Food Funct; 2014 Nov 19; 5(11):2686-98. PubMed ID: 25205335
    [Abstract] [Full Text] [Related]

  • 13. 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 Nov 19; 75(1):C1-8. PubMed ID: 20492138
    [Abstract] [Full Text] [Related]

  • 14. Effect of stirring and seeding on whey protein fibril formation.
    Bolder SG, Sagis LM, Venema P, van der Linden E.
    J Agric Food Chem; 2007 Jul 11; 55(14):5661-9. PubMed ID: 17571895
    [Abstract] [Full Text] [Related]

  • 15. Rheological and physical properties of derivitized whey protein isolate powders.
    Hudson HM, Daubert CR, Foegeding EA.
    J Agric Food Chem; 2000 Aug 11; 48(8):3112-9. PubMed ID: 10956078
    [Abstract] [Full Text] [Related]

  • 16. Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions-Effect of pH and protein concentration.
    Buggy AK, McManus JJ, Brodkorb A, Hogan SA, Fenelon MA.
    J Dairy Sci; 2018 Dec 11; 101(12):10819-10830. PubMed ID: 30243639
    [Abstract] [Full Text] [Related]

  • 17. Evaluation of the synergistic effects of milk proteins in a rapid viscosity analyzer.
    Stephani R, Borges de Souza A, Leal de Oliveira MA, Perrone ÍT, Fernandes de Carvalho A, Cappa de Oliveira LF.
    J Dairy Sci; 2015 Dec 11; 98(12):8333-47. PubMed ID: 26409966
    [Abstract] [Full Text] [Related]

  • 18. Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions.
    Singh J, Prakash S, Bhandari B, Bansal N.
    Food Res Int; 2019 Feb 11; 116():103-113. PubMed ID: 30716885
    [Abstract] [Full Text] [Related]

  • 19. The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels.
    Havea P, Carr AJ, Creamer LK.
    J Dairy Res; 2004 Aug 11; 71(3):330-9. PubMed ID: 15354580
    [Abstract] [Full Text] [Related]

  • 20. Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins.
    Wong D, Vasanthan T, Ozimek L.
    Food Chem; 2013 Dec 15; 141(4):3913-9. PubMed ID: 23993565
    [Abstract] [Full Text] [Related]

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