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Journal Abstract Search

156 related items for PubMed ID: 12033829

  • 21. Characterization of microstructure, viscoelasticity, heterogeneity and ergodicity in pectin-laponite-CTAB-calcium nanocomposite hydrogels.
    Joshi N, Rawat K, Bohidar HB.
    Carbohydr Polym; 2016 Jan 20; 136():242-9. PubMed ID: 26572352
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  • 22. Calcium-induced gelation of low methoxy pectin solutions--thermodynamic and rheological considerations.
    Durand D, Bertrand C, Clark AH, Lips A.
    Int J Biol Macromol; 1990 Feb 20; 12(1):14-8. PubMed ID: 2083236
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  • 23. Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making.
    Lu Y, McMahon DJ, Vollmer AH.
    J Dairy Sci; 2017 Feb 20; 100(2):892-900. PubMed ID: 27988125
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  • 24. Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.
    Ozcan-Yilsay T, Lee WJ, Horne D, Lucey JA.
    J Dairy Sci; 2007 Apr 20; 90(4):1644-52. PubMed ID: 17369204
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  • 25. Effects of calcium, pH, and blockiness on kinetic rheological behavior and microstructure of HM pectin gels.
    Löfgren C, Guillotin S, Evenbratt H, Schols H, Hermansson AM.
    Biomacromolecules; 2005 Apr 20; 6(2):646-52. PubMed ID: 15762625
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  • 30. Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder.
    Seth D, Mishra HN, Deka SC.
    J Sci Food Agric; 2018 Mar 20; 98(5):1696-1702. PubMed ID: 28853145
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  • 31. The hypocholesterolaemic effects of pectins in rats.
    Judd PA, Truswell AS.
    Br J Nutr; 1985 May 20; 53(3):409-25. PubMed ID: 4063281
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  • 36. Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH.
    Liao W, Elaissari A, Ghnimi S, Dumas E, Gharsallaoui A.
    Int J Biol Macromol; 2022 Jun 01; 209(Pt B):1858-1866. PubMed ID: 35489623
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  • 38. Use of micellar casein concentrate for Greek-style yogurt manufacturing: effects on processing and product properties.
    Bong DD, Moraru CI.
    J Dairy Sci; 2014 Mar 01; 97(3):1259-69. PubMed ID: 24440261
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  • 39. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO.
    J Food Sci; 2011 Apr 01; 76(3):H97-H107. PubMed ID: 21535837
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