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Journal Abstract Search

1068 related items for PubMed ID: 12224426

  • 21. Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration.
    Oldfield DJ, Singh H, Taylor MW.
    J Dairy Res; 2005 Aug; 72(3):369-78. PubMed ID: 16174369
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  • 22. Isolation and characterization of an aggregating peptide from a tryptic hydrolysate of whey proteins.
    Pouliot Y, Guy MM, Tremblay M, Gaonac'h AC, Chay Pak Ting BP, Gauthier SF, Voyer N.
    J Agric Food Chem; 2009 May 13; 57(9):3760-4. PubMed ID: 19298064
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  • 24. Effect of thermal treatment, ionic strength, and pH on the short-term and long-term coalescence stability of beta-lactoglobulin emulsions.
    Tcholakova S, Denkov ND, Sidzhakova D, Campbell B.
    Langmuir; 2006 Jul 04; 22(14):6042-52. PubMed ID: 16800657
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  • 27. Molecular characterization of peptides released from beta-lactoglobulin and alpha-lactalbumin via cardosins A and B.
    Barros RM, Malcata FX.
    J Dairy Sci; 2006 Feb 04; 89(2):483-94. PubMed ID: 16428617
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  • 34. Occurrence of major whey proteins in the pH 4.6 insoluble protein fraction from UHT-treated milk.
    Pizzano R, Manzo C, Nicolai MA, Addeo F.
    J Agric Food Chem; 2012 Aug 15; 60(32):8044-50. PubMed ID: 22809470
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  • 35. High pressure-induced denaturation of alpha-lactalbumin and beta-lactoglobulin in bovine milk and whey: a possible mechanism.
    Huppertz T, Fox PF, Kelly AL.
    J Dairy Res; 2004 Nov 15; 71(4):489-95. PubMed ID: 15605716
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  • 36. Surface adsorption alters the susceptibility of whey proteins to pepsin-digestion.
    Nik AM, Wright AJ, Corredig M.
    J Colloid Interface Sci; 2010 Apr 15; 344(2):372-81. PubMed ID: 20116801
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  • 37. Measurement of thermal denaturation of beta-lactoglobulin at pH 2.5.
    Harwalkar VR.
    J Dairy Sci; 1980 Jul 15; 63(7):1043-51. PubMed ID: 7419765
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  • 38. Characterization of heat-induced aggregates of beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin in a whey protein concentrate environment.
    Havea P, Singh H, Creamer LK.
    J Dairy Res; 2001 Aug 15; 68(3):483-97. PubMed ID: 11694050
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  • 39. Heat-induced redistribution of disulfide bonds in milk proteins. 2. Disulfide bonding patterns between bovine beta-lactoglobulin and kappa-casein.
    Lowe EK, Anema SG, Bienvenue A, Boland MJ, Creamer LK, Jiménez-Flores R.
    J Agric Food Chem; 2004 Dec 15; 52(25):7669-80. PubMed ID: 15675819
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  • 40. Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems.
    Crowley SV, Dowling AP, Caldeo V, Kelly AL, O'Mahony JA.
    Food Chem; 2016 Mar 01; 194():184-90. PubMed ID: 26471542
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