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202 related items for PubMed ID: 12137497

  • 1. Physical and chemical interactions in cold gelation of food proteins.
    Alting AC, de Jongh HH, Visschers RW, Simons JW.
    J Agric Food Chem; 2002 Jul 31; 50(16):4682-9. PubMed ID: 12137497
    [Abstract] [Full Text] [Related]

  • 2. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate.
    Alting AC, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2000 Oct 31; 48(10):5001-7. PubMed ID: 11052769
    [Abstract] [Full Text] [Related]

  • 3. Gelation of casein-whey protein mixtures.
    Vasbinder AJ, van de Velde F, de Kruif CG.
    J Dairy Sci; 2004 May 31; 87(5):1167-76. PubMed ID: 15290963
    [Abstract] [Full Text] [Related]

  • 4. Gelation by phase separation in a whey protein system: in-situ kinetics of aggregation.
    Renard D, Robert P, Garnier C, Dufour E, Lefebvre J.
    J Biotechnol; 2000 May 26; 79(3):231-44. PubMed ID: 10867184
    [Abstract] [Full Text] [Related]

  • 5. Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties.
    Alting AC, Weijers M, de Hoog EH, van de Pijpekamp AM, Cohen Stuart MA, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2004 Feb 11; 52(3):623-31. PubMed ID: 14759159
    [Abstract] [Full Text] [Related]

  • 6. Alkali cold gelation of whey proteins. Part I: sol-gel-sol(-gel) transitions.
    Mercadé-Prieto R, Gunasekaran S.
    Langmuir; 2009 May 19; 25(10):5785-92. PubMed ID: 19432494
    [Abstract] [Full Text] [Related]

  • 7. Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration.
    Alting AC, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2003 May 07; 51(10):3150-6. PubMed ID: 12720407
    [Abstract] [Full Text] [Related]

  • 8. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
    Meza-Nieto MA, Vallejo-Cordoba B, González-Córdova AF, Félix L, Goycoolea FM.
    J Dairy Sci; 2007 Feb 07; 90(2):582-93. PubMed ID: 17235134
    [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; 2007 Feb 07; 56(2):109-19. PubMed ID: 11592057
    [Abstract] [Full Text] [Related]

  • 10. Effect of gel structure on the dissolution of heat-induced beta-lactoglobulin gels in alkali.
    Mercadé-Prieto R, Falconer RJ, Paterson WR, Wilson DI.
    J Agric Food Chem; 2006 Jul 26; 54(15):5437-44. PubMed ID: 16848529
    [Abstract] [Full Text] [Related]

  • 11. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN, Foegeding EA.
    J Food Sci; 2011 Apr 26; 76(3):E318-27. PubMed ID: 21535832
    [Abstract] [Full Text] [Related]

  • 12. Light-scattering study of the structure of aggregates and gels formed by heat-denatured whey protein isolate and beta-lactoglobulin at neutral pH.
    Mahmoudi N, Mehalebi S, Nicolai T, Durand D, Riaublanc A.
    J Agric Food Chem; 2007 Apr 18; 55(8):3104-11. PubMed ID: 17378578
    [Abstract] [Full Text] [Related]

  • 13. 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 18; 71(3):330-9. PubMed ID: 15354580
    [Abstract] [Full Text] [Related]

  • 14. Numerical study of the effect of thiol-disulfide exchange in the cluster phase of beta-lactoglobulin aggregation.
    Zeiler RN, Bolhuis PG.
    Faraday Discuss; 2012 Aug 18; 158():461-77; discussion 493-522. PubMed ID: 23234180
    [Abstract] [Full Text] [Related]

  • 15. Relation between gelation conditions and the physical properties of whey protein particles.
    Sağlam D, Venema P, de Vries R, van Aelst A, van der Linden E.
    Langmuir; 2012 Apr 24; 28(16):6551-60. PubMed ID: 22471930
    [Abstract] [Full Text] [Related]

  • 16. Heat-induced changes in the ultrasonic properties of whey proteins.
    Corredig M, Verespej E, Dalgleish DG.
    J Agric Food Chem; 2004 Jul 14; 52(14):4465-71. PubMed ID: 15237953
    [Abstract] [Full Text] [Related]

  • 17. A new multistep Ca2+-induced cold gelation process for beta-lactoglobulin.
    Veerman C, Baptist H, Sagis LM, van der Linden E.
    J Agric Food Chem; 2003 Jun 18; 51(13):3880-5. PubMed ID: 12797759
    [Abstract] [Full Text] [Related]

  • 18. Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins.
    Lei Z, Chen XD, Mercadé-Prieto R.
    PLoS One; 2016 Jun 18; 11(10):e0164496. PubMed ID: 27732644
    [Abstract] [Full Text] [Related]

  • 19. Gelation of native beta-lactoglobulin induced by electrostatic attractive interaction with xanthan gum.
    Laneuville SI, Turgeon SL, Sanchez C, Paquin P.
    Langmuir; 2006 Aug 15; 22(17):7351-7. PubMed ID: 16893237
    [Abstract] [Full Text] [Related]

  • 20. Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme.
    Eissa AS, Bisram S, Khan SA.
    J Agric Food Chem; 2004 Jul 14; 52(14):4456-64. PubMed ID: 15237952
    [Abstract] [Full Text] [Related]

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