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Journal Abstract Search

313 related items for PubMed ID: 15237952

  • 21. Crosslinking of whey protein by transglutaminase.
    Aboumahmoud R, Savello P.
    J Dairy Sci; 1990 Feb; 73(2):256-63. PubMed ID: 1970346
    [Abstract] [Full Text] [Related]

  • 22. Gelation of casein-whey protein mixtures.
    Vasbinder AJ, van de Velde F, de Kruif CG.
    J Dairy Sci; 2004 May; 87(5):1167-76. PubMed ID: 15290963
    [Abstract] [Full Text] [Related]

  • 23. Effect of pH on the gelation properties of skim milk gels made from plant coagulants and chymosin.
    Esteves CL, Lucey JA, Wang T, Pires EM.
    J Dairy Sci; 2003 Aug; 86(8):2558-67. PubMed ID: 12939079
    [Abstract] [Full Text] [Related]

  • 24. 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]

  • 25. Enzymatic hydrolysis as a means of expanding the cold gelation conditions of soy proteins.
    Kuipers BJ, van Koningsveld GA, Alting AC, Driehuis F, Gruppen H, Voragen AG.
    J Agric Food Chem; 2005 Feb 23; 53(4):1031-8. PubMed ID: 15713016
    [Abstract] [Full Text] [Related]

  • 26. Dynamic high pressure-induced gelation in milk protein model systems.
    Venir E, Marchesini G, Biasutti M, Innocente N.
    J Dairy Sci; 2010 Feb 23; 93(2):483-94. PubMed ID: 20105520
    [Abstract] [Full Text] [Related]

  • 27. Alkali cold gelation of whey proteins. Part II: Protein concentration.
    Mercadé-Prieto R, Gunasekaran S.
    Langmuir; 2009 May 19; 25(10):5793-801. PubMed ID: 19435293
    [Abstract] [Full Text] [Related]

  • 28. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.
    Li F, Kong X, Zhang C, Hua Y.
    J Sci Food Agric; 2011 Sep 19; 91(12):2186-91. PubMed ID: 21656774
    [Abstract] [Full Text] [Related]

  • 29. Influence of sodium chloride and glucose on acid-induced gelation of heat-denatured ovalbumin.
    Choi SJ, Lee SE, Moon TW.
    J Food Sci; 2008 Jun 19; 73(5):C313-22. PubMed ID: 18576975
    [Abstract] [Full Text] [Related]

  • 30. Enzyme-aided modification of chicken-breast myofibril proteins: effect of laccase and transglutaminase on gelation and thermal stability.
    Lantto R, Puolanne E, Kalkkinen N, Buchert J, Autio K.
    J Agric Food Chem; 2005 Nov 16; 53(23):9231-7. PubMed ID: 16277427
    [Abstract] [Full Text] [Related]

  • 31. Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties.
    Alting AC, Weijers M, de Hoog EH, van de Pijpekamp AM, Cohen Stuart MA, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2004 Feb 11; 52(3):623-31. PubMed ID: 14759159
    [Abstract] [Full Text] [Related]

  • 32. Fibrillar beta-lactoglobulin gels: Part 2. Dynamic mechanical characterization of heat-set systems.
    Gosal WS, Clark AH, Ross-Murphy SB.
    Biomacromolecules; 2004 Feb 11; 5(6):2420-9. PubMed ID: 15530059
    [Abstract] [Full Text] [Related]

  • 33. Effect of temperature and salt concentration on rheological behavior of whey protein isolate-starch mixed dispersions.
    Ravindra P, Chan ES, Reddy KU.
    Int J Food Sci Nutr; 2007 Nov 11; 58(7):542-7. PubMed ID: 17852467
    [Abstract] [Full Text] [Related]

  • 34. Enzymatically cross-linked tilapia gelatin hydrogels: physical, chemical, and hybrid networks.
    Bode F, da Silva MA, Drake AF, Ross-Murphy SB, Dreiss CA.
    Biomacromolecules; 2011 Oct 10; 12(10):3741-52. PubMed ID: 21819136
    [Abstract] [Full Text] [Related]

  • 35. 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
    [Abstract] [Full Text] [Related]

  • 36. Immobilization and utilization of the recombinant fusion proteins trypsin-streptavidin and streptavidin-transglutaminase for modification of whey protein isolate functionality.
    Wilcox CP, Clare DA, Valentine VW, Swaisgood HE.
    J Agric Food Chem; 2002 Jun 19; 50(13):3723-30. PubMed ID: 12059150
    [Abstract] [Full Text] [Related]

  • 37. Transglutaminase catalysis of modified whey protein dispersions.
    Clare DA, Daubert CR.
    J Food Sci; 2010 May 19; 75(4):C369-77. PubMed ID: 20546397
    [Abstract] [Full Text] [Related]

  • 38. Morphology of molecular soy protein fractions in binary composite gels.
    Kasapis S, Tay SL.
    Langmuir; 2009 Aug 04; 25(15):8538-47. PubMed ID: 19203179
    [Abstract] [Full Text] [Related]

  • 39. Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone.
    Lucey JA, Tamehana M, Singh H, Munro PA.
    J Dairy Res; 2000 Aug 04; 67(3):415-27. PubMed ID: 11037237
    [Abstract] [Full Text] [Related]

  • 40. Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration.
    Alting AC, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2003 May 07; 51(10):3150-6. PubMed ID: 12720407
    [Abstract] [Full Text] [Related]

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