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Journal Abstract Search

156 related items for PubMed ID: 12033829

  • 1. High-pressure-induced rheological changes of low-methoxyl pectin plus micellar casein mixtures.
    Abbasi S, Dickinson E.
    J Agric Food Chem; 2002 Jun 05; 50(12):3559-65. PubMed ID: 12033829
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  • 2. Gelation of iota-carrageenan and micellar casein mixtures under high hydrostatic pressure.
    Abbasi S, Dickinson E.
    J Agric Food Chem; 2004 Mar 24; 52(6):1705-14. PubMed ID: 15030234
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  • 11. Influence of ultrasound on chemically induced gelation of micellar casein systems.
    Chandrapala J, Zisu B, Kentish S, Ashokkumar M.
    J Dairy Res; 2013 May 24; 80(2):138-43. PubMed ID: 23328199
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  • 12. Rheological evidence of the gelation behavior of hyaluronan-gellan mixtures.
    Mo Y, Kubota K, Nishinari K.
    Biorheology; 2000 May 24; 37(5-6):401-8. PubMed ID: 11204545
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  • 17. Rheology and phase behavior of dense casein micelle dispersions.
    Bouchoux A, Debbou B, Gésan-Guiziou G, Famelart MH, Doublier JL, Cabane B.
    J Chem Phys; 2009 Oct 28; 131(16):165106. PubMed ID: 19894981
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  • 18. Pectin extraction from lemon by-product with acidified date juice: rheological properties and microstructure of pure and mixed pectin gels.
    Masmoudi M, Besbes S, Ben Thabet I, Blecker C, Attia H.
    Food Sci Technol Int; 2010 Apr 28; 16(2):105-14. PubMed ID: 21339126
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