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170 related items for PubMed ID: 11052776
1. 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]
5. Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction. Wen-Qiong W, Pei-Pei Y, Ji-Yang Z, Zhi-Hang G. J Food Sci; 2021 Apr; 86(4):1228-1242. PubMed ID: 33650110 [Abstract] [Full Text] [Related]
6. 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; 82(4):506-12. PubMed ID: 26234882 [Abstract] [Full Text] [Related]
9. Effects of sugars on the cross-linking formation and phase separation of high-pressure induced gel of whey protein from bovine milk. He JS, Azuma N, Hagiwara T, Kanno C. Biosci Biotechnol Biochem; 2006 Mar; 70(3):615-25. PubMed ID: 16556976 [Abstract] [Full Text] [Related]
10. Heat-induced whey protein gels: protein-protein interactions and functional properties. Havea P, Watkinson P, Kuhn-Sherlock B. J Agric Food Chem; 2009 Feb 25; 57(4):1506-12. PubMed ID: 19199595 [Abstract] [Full Text] [Related]
11. 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]
17. Utilizing whey protein isolate and polysaccharide complexes to stabilize aerated dairy gels. O'Chiu E, Vardhanabhuti B. J Dairy Sci; 2017 May 19; 100(5):3404-3412. PubMed ID: 28284696 [Abstract] [Full Text] [Related]