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Journal Abstract Search

225 related items for PubMed ID: 10794617

  • 1.
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  • 2. 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
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  • 3. 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
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  • 6. Tensiometry and dilational rheology of mixed β-lactoglobulin/ionic surfactant adsorption layers at water/air and water/hexane interfaces.
    Dan A, Gochev G, Miller R.
    J Colloid Interface Sci; 2015 Jul 01; 449():383-91. PubMed ID: 25666640
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  • 7. Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation.
    Perez AA, Sánchez CC, Patino JM, Rubiolo AC, Santiago LG.
    Colloids Surf B Biointerfaces; 2011 Jul 01; 85(2):306-15. PubMed ID: 21440425
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  • 8. Effect of processing on the displacement of whey proteins: applying the orogenic model to a real system.
    Woodward NC, Wilde PJ, Mackie AR, Gunning AP, Gunning PA, Morris VJ.
    J Agric Food Chem; 2004 Mar 10; 52(5):1287-92. PubMed ID: 14995135
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  • 11. Interfacial properties of mixed beta-lactoglobulin-SDS layers at the water/air and water/oil interface.
    Pradines V, Krägel J, Fainerman VB, Miller R.
    J Phys Chem B; 2009 Jan 22; 113(3):745-51. PubMed ID: 19113874
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  • 13. 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
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  • 14. Effect of gastric conditions on β-lactoglobulin interfacial networks: influence of the oil phase on protein structure.
    Maldonado-Valderrama J, Miller R, Fainerman VB, Wilde PJ, Morris VJ.
    Langmuir; 2010 Oct 19; 26(20):15901-8. PubMed ID: 20857971
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  • 15. Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins.
    Zhang Z, Dalgleish DG, Goff HD.
    Colloids Surf B Biointerfaces; 2004 Mar 15; 34(2):113-21. PubMed ID: 15261081
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  • 17. Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams.
    Audebert A, Saint-Jalmes A, Beaufils S, Lechevalier V, Le Floch-Fouéré C, Cox S, Leconte N, Pezennec S.
    J Colloid Interface Sci; 2019 Apr 15; 542():222-232. PubMed ID: 30753945
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  • 18. Effect of Oil Hydrophobicity on the Adsorption and Rheology of β-Lactoglobulin at Oil-Water Interfaces.
    Bergfreund J, Bertsch P, Kuster S, Fischer P.
    Langmuir; 2018 Apr 24; 34(16):4929-4936. PubMed ID: 29616820
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  • 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 24; 61(11):1791-5. PubMed ID: 9404055
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