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Journal Abstract Search

391 related items for PubMed ID: 12416796

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  • 2. The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk.
    Gaygadzhiev Z, Corredig M, Alexander M.
    Colloids Surf B Biointerfaces; 2009 Feb 01; 68(2):154-62. PubMed ID: 19022631
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  • 3. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.
    Ong L, Dagastine RR, Kentish SE, Gras SL.
    J Food Sci; 2010 Apr 01; 75(3):E135-45. PubMed ID: 20492286
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  • 7. Effect of insoluble calcium concentration on rennet coagulation properties of milk.
    Choi J, Horne DS, Lucey JA.
    J Dairy Sci; 2007 Jun 01; 90(6):2612-23. PubMed ID: 17517701
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  • 10. Dynamic rheology of renneted milk gels containing fat globules stabilized with different surfactants.
    Everett DW, Olson NF.
    J Dairy Sci; 2000 Jun 01; 83(6):1203-9. PubMed ID: 10877384
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  • 14. Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey.
    Rombaut R, Dewettinck K.
    J Dairy Sci; 2007 Jun 01; 90(6):2665-74. PubMed ID: 17517706
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  • 15. Composition of milk fat from cows selected for milk fat globule size and offered either fresh pasture or a corn silage-based diet.
    Couvreur S, Hurtaud C, Marnet PG, Faverdin P, Peyraud JL.
    J Dairy Sci; 2007 Jan 01; 90(1):392-403. PubMed ID: 17183107
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  • 18. Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk.
    Ye A, Anema SG, Singh H.
    J Dairy Res; 2008 Aug 01; 75(3):347-53. PubMed ID: 18620615
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  • 19. Human milk fat globules: polar lipid composition and in situ structural investigations revealing the heterogeneous distribution of proteins and the lateral segregation of sphingomyelin in the biological membrane.
    Lopez C, Ménard O.
    Colloids Surf B Biointerfaces; 2011 Mar 01; 83(1):29-41. PubMed ID: 21126862
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  • 20. A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy.
    Dubert-Ferrandon A, Niranjan K, Grandison AS.
    J Dairy Res; 2006 Nov 01; 73(4):423-30. PubMed ID: 16834815
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