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Journal Abstract Search

382 related items for PubMed ID: 12778565

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  • 3. Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures.
    Kethireddipalli P, Hill AR, Dalgleish DG.
    J Agric Food Chem; 2011 Feb 23; 59(4):1442-8. PubMed ID: 21287987
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  • 4. Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates.
    Guyomarc'h F, Renan M, Chatriot M, Gamerre V, Famelart MH.
    J Agric Food Chem; 2007 Dec 26; 55(26):10986-93. PubMed ID: 18038987
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  • 5. 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 26; 90(2):582-93. PubMed ID: 17235134
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  • 7. 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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  • 8. Diafiltration affects the gelation properties of concentrated casein micelle suspensions obtained by filtration.
    Zhao Z, Renhe I, Fu R, Corredig M.
    J Dairy Res; 2020 May 01; 87(2):248-254. PubMed ID: 32406367
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  • 9. Formation of soluble and micelle-bound protein aggregates in heated milk.
    Guyomarc'h F, Law AJ, Dalgleish DG.
    J Agric Food Chem; 2003 Jul 30; 51(16):4652-60. PubMed ID: 14705892
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  • 11. Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk.
    Malacarne M, Franceschi P, Formaggioni P, Sandri S, Mariani P, Summer A.
    J Dairy Res; 2014 May 30; 81(2):129-36. PubMed ID: 24345431
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  • 12. The inhibitory roles of native whey protein on the rennet gelation of bovine milk.
    Gamlath CJ, Leong TSH, Ashokkumar M, Martin GJO.
    Food Chem; 2018 Apr 01; 244():36-43. PubMed ID: 29120794
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  • 13. Ultrasonic analysis of rennet-induced pre-gelation and gelation processes in milk.
    Dwyer C, Donnelly L, Buckin V.
    J Dairy Res; 2005 Aug 01; 72(3):303-10. PubMed ID: 16174361
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  • 15. Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy.
    Alexander M, Dalgleish DG.
    Langmuir; 2005 Nov 22; 21(24):11380-6. PubMed ID: 16285814
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  • 17. A study on bovine kappa-casein aggregation after the enzymatic action of chymosin.
    Hidalgo ME, Pires MS, Risso PH.
    Colloids Surf B Biointerfaces; 2010 Apr 01; 76(2):556-63. PubMed ID: 20083396
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  • 18. Controlled proteolysis and the properties of milk gels.
    Li J, Dalgleish DG.
    J Agric Food Chem; 2006 Jun 28; 54(13):4687-95. PubMed ID: 16787016
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  • 19. Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles.
    Donato L, Alexander M, Dalgleish DG.
    J Agric Food Chem; 2007 May 16; 55(10):4160-8. PubMed ID: 17439142
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  • 20. Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels.
    Guyomarc'h F, Queguiner C, Law AJ, Horne DS, Dalgleish DG.
    J Agric Food Chem; 2003 Dec 17; 51(26):7743-50. PubMed ID: 14664539
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