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Journal Abstract Search

96 related items for PubMed ID: 12643668

  • 21. Changes and roles of secondary structures of whey protein for the formation of protein membrane at soy oil/water interface under high-pressure homogenization.
    Lee SH, Lefèvre T, Subirade M, Paquin P.
    J Agric Food Chem; 2007 Dec 26; 55(26):10924-31. PubMed ID: 18044838
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  • 22. Rheological interfacial properties of plant protein-arabic gum coacervates at the oil-water interface.
    Ducel V, Richard J, Popineau Y, Boury F.
    Biomacromolecules; 2005 Dec 26; 6(2):790-6. PubMed ID: 15762643
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  • 23. Identification of dehydro-ferulic acid-tyrosine in rye and wheat: evidence for a covalent cross-link between arabinoxylans and proteins.
    Piber M, Koehler P.
    J Agric Food Chem; 2005 Jun 29; 53(13):5276-84. PubMed ID: 15969508
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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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  • 26. Full-fledged proteomic analysis of bioactive wheat amylase inhibitors by a 3-D analytical technique: Identification of new heterodimeric aggregation states.
    Zoccatelli G, Dalla Pellegrina C, Mosconi S, Consolini M, Veneri G, Chignola R, Peruffo A, Rizzi C.
    Electrophoresis; 2007 Feb 04; 28(3):460-6. PubMed ID: 17203506
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  • 36. Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature.
    Kim HJ, Decker EA, McClements DJ.
    Langmuir; 2004 Nov 23; 20(24):10394-8. PubMed ID: 15544365
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  • 38. Mixed layers of sodium caseinate + dextran sulfate: influence of order of addition to oil-water interface.
    Jourdain LS, Schmitt C, Leser ME, Murray BS, Dickinson E.
    Langmuir; 2009 Sep 01; 25(17):10026-37. PubMed ID: 19459686
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