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Journal Abstract Search

143 related items for PubMed ID: 12703611

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  • 8. Relationship between physical properties of casein micelles and rheology of skim milk concentrate.
    Karlsson AO, Ipsen R, Schrader K, Ardö Y.
    J Dairy Sci; 2005 Nov; 88(11):3784-97. PubMed ID: 16230684
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  • 9. 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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  • 10. Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams.
    Yan G, Li Y, Wang H, Cui S, Li Y, Zhang L, Yan J.
    Food Res Int; 2024 Jul 01; 188():114453. PubMed ID: 38823833
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  • 11. High Internal Phase Emulsion Gels Stabilized by Natural Casein peptides.
    Wakita K, Imura T.
    J Oleo Sci; 2018 Dec 01; 67(12):1579-1584. PubMed ID: 30429446
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  • 16. Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids.
    Nardy Paiva V, de Souza Soares L, Stephani R, Pereira Silva ÁA, Fernandes de Carvalho A, Rodrigues Toledo Renhe I, Tuler Perrone Í.
    J Dairy Res; 2021 Aug 01; 88(3):343-350. PubMed ID: 34289915
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  • 18. Perceived creaminess and viscosity of aggregated particles of casein micelles and kappa-carrageenan.
    Flett KL, Duizer LM, Goff HD.
    J Food Sci; 2010 Jun 01; 75(5):S255-62. PubMed ID: 20629897
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  • 19. Invited review: Caseins and the casein micelle: their biological functions, structures, and behavior in foods.
    Holt C, Carver JA, Ecroyd H, Thorn DC.
    J Dairy Sci; 2013 Oct 01; 96(10):6127-46. PubMed ID: 23958008
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