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Journal Abstract Search

692 related items for PubMed ID: 14733518

  • 1.
    ; . PubMed ID:
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  • 2. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.
    Anema SG, Li Y.
    J Agric Food Chem; 2003 Mar 12; 51(6):1640-6. PubMed ID: 12617598
    [Abstract] [Full Text] [Related]

  • 3. Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.
    Anema SG.
    J Agric Food Chem; 2007 May 02; 55(9):3635-42. PubMed ID: 17417865
    [Abstract] [Full Text] [Related]

  • 4. Gelation of casein-whey protein mixtures.
    Vasbinder AJ, van de Velde F, de Kruif CG.
    J Dairy Sci; 2004 May 02; 87(5):1167-76. PubMed ID: 15290963
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  • 6. Role of the heat-induced whey protein/kappa-casein complexes in the formation of acid milk gels: a kinetic study using rheology and confocal microscopy.
    Guyomarc'h F, Jemin M, Le Tilly V, Madec MN, Famelart MH.
    J Agric Food Chem; 2009 Jul 08; 57(13):5910-7. PubMed ID: 19534462
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  • 8. pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2.
    Renan M, Mekmene O, Famelart MH, Guyomarc'h F, Arnoult-Delest V, Pâquet D, Brulé G.
    J Dairy Res; 2006 Feb 08; 73(1):79-86. PubMed ID: 16433965
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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 16; 73(4):423-30. PubMed ID: 16834815
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Rennet-induced aggregation of heated pH-adjusted skim milk.
    Anema SG, Lee SK, Klostermeyer H.
    J Agric Food Chem; 2011 Aug 10; 59(15):8413-22. PubMed ID: 21675800
    [Abstract] [Full Text] [Related]

  • 13. Effect of tetrasodium pyrophosphate on the physicochemical properties of yogurt gels.
    Ozcan T, Lucey JA, Horne DS.
    J Dairy Sci; 2008 Dec 10; 91(12):4492-500. PubMed ID: 19038924
    [Abstract] [Full Text] [Related]

  • 14. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
    Peng Y, Horne DS, Lucey JA.
    J Dairy Sci; 2010 May 10; 93(5):1910-7. PubMed ID: 20412904
    [Abstract] [Full Text] [Related]

  • 15. Effect of insoluble calcium concentration on rennet coagulation properties of milk.
    Choi J, Horne DS, Lucey JA.
    J Dairy Sci; 2007 Jun 10; 90(6):2612-23. PubMed ID: 17517701
    [Abstract] [Full Text] [Related]

  • 16. Yogurt made from milk heated at different pH values.
    Ozcan T, Horne DS, Lucey JA.
    J Dairy Sci; 2015 Oct 10; 98(10):6749-58. PubMed ID: 26233452
    [Abstract] [Full Text] [Related]

  • 17. 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 10; 90(2):582-93. PubMed ID: 17235134
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size.
    Anema SG, Li Y.
    J Dairy Res; 2003 Feb 22; 70(1):73-83. PubMed ID: 12617395
    [Abstract] [Full Text] [Related]

  • 20. Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.
    Renan M, Guyomarc'h F, Chatriot M, Gamerre V, Famelart MH.
    J Agric Food Chem; 2007 Aug 08; 55(16):6736-45. PubMed ID: 17658821
    [Abstract] [Full Text] [Related]

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