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Journal Abstract Search

313 related items for PubMed ID: 15237952

  • 1. Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme.
    Eissa AS, Bisram S, Khan SA.
    J Agric Food Chem; 2004 Jul 14; 52(14):4456-64. PubMed ID: 15237952
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  • 2. Acid-induced gelation of enzymatically modified, preheated whey proteins.
    Eissa AS, Khan SA.
    J Agric Food Chem; 2005 Jun 15; 53(12):5010-7. PubMed ID: 15941349
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  • 3. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions.
    Ikeda S, Nishinari K, Foegeding EA.
    Biopolymers; 2005 Jun 15; 56(2):109-19. PubMed ID: 11592057
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  • 4. 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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  • 5. Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase.
    Truong VD, Clare DA, Catignani GL, Swaisgood HE.
    J Agric Food Chem; 2004 Mar 10; 52(5):1170-6. PubMed ID: 14995116
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  • 6. 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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  • 8. Alkali cold gelation of whey proteins. Part I: sol-gel-sol(-gel) transitions.
    Mercadé-Prieto R, Gunasekaran S.
    Langmuir; 2009 May 19; 25(10):5785-92. PubMed ID: 19432494
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  • 9. 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 19; 73(4):423-30. PubMed ID: 16834815
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  • 12. Effect of insoluble calcium concentration on rennet coagulation properties of milk.
    Choi J, Horne DS, Lucey JA.
    J Dairy Sci; 2007 Jun 19; 90(6):2612-23. PubMed ID: 17517701
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  • 13. 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 19; 73(1):79-86. PubMed ID: 16433965
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  • 14. Rheological properties of acid gels prepared from heated pH-adjusted skim milk.
    Anema SG, Lee SK, Lowe EK, Klostermeyer H.
    J Agric Food Chem; 2004 Jan 28; 52(2):337-43. PubMed ID: 14733518
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  • 16. Influence of galactomannans with different molecular weights on the gelation of whey proteins at neutral pH.
    Monteiro SR, Tavares C, Evtuguin DV, Moreno N, Lopes da Silva JA.
    Biomacromolecules; 2005 Jan 28; 6(6):3291-9. PubMed ID: 16283758
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  • 20. Heat-induced soy-whey proteins interactions: formation of soluble and insoluble protein complexes.
    Roesch RR, Corredig M.
    J Agric Food Chem; 2005 May 04; 53(9):3476-82. PubMed ID: 15853390
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