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Journal Abstract Search

275 related items for PubMed ID: 15354580

  • 1. The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels.
    Havea P, Carr AJ, Creamer LK.
    J Dairy Res; 2004 Aug; 71(3):330-9. PubMed ID: 15354580
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  • 2. Heat-induced whey protein gels: protein-protein interactions and functional properties.
    Havea P, Watkinson P, Kuhn-Sherlock B.
    J Agric Food Chem; 2009 Feb 25; 57(4):1506-12. PubMed ID: 19199595
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  • 3. Heat-induced aggregation of whey proteins: comparison of cheese WPC with acid WPC and relevance of mineral composition.
    Havea P, Singh H, Creamer LK.
    J Agric Food Chem; 2002 Jul 31; 50(16):4674-81. PubMed ID: 12137496
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  • 4. Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition.
    Rafe A, Vahedi E, Hasan-Sarei AG.
    J Sci Food Agric; 2016 Aug 31; 96(11):3890-6. PubMed ID: 26696599
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  • 5. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate.
    Alting AC, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2000 Oct 31; 48(10):5001-7. PubMed ID: 11052769
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  • 6. Pressure-induced unfolding and aggregation of the proteins in whey protein concentrate solutions.
    Patel HA, Singh H, Havea P, Considine T, Creamer LK.
    J Agric Food Chem; 2005 Nov 30; 53(24):9590-601. PubMed ID: 16302782
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  • 7. Effect of acidification and heating on the rheological properties of oil-water interfaces with adsorbed milk proteins.
    Mellema M, Isenbart JG.
    J Dairy Sci; 2004 Sep 30; 87(9):2769-78. PubMed ID: 15375034
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  • 8. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.
    Aziznia S, Khosrowshahi A, Madadlou A, Rahimi J.
    J Dairy Sci; 2008 Jul 30; 91(7):2545-52. PubMed ID: 18565911
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  • 11. 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 30; 93(5):1910-7. PubMed ID: 20412904
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  • 12. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN, Foegeding EA.
    J Food Sci; 2011 Apr 30; 76(3):E318-27. PubMed ID: 21535832
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  • 13. Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels.
    Meletharayil GH, Patel HA, Metzger LE, Marella C, Huppertz T.
    J Dairy Sci; 2018 Mar 30; 101(3):1864-1871. PubMed ID: 29331472
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  • 14. Production of a high gel strength whey protein concentrate from cheese whey.
    Veith PD, Reynolds EC.
    J Dairy Sci; 2004 Apr 30; 87(4):831-40. PubMed ID: 15259217
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  • 15. Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation.
    Zhang M, Sun H, Liu Y, Wang Y, Piao C, Cai D, Wang Y, Liu J.
    J Sci Food Agric; 2021 Jan 30; 101(2):659-665. PubMed ID: 32696453
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  • 20. Yogurt made from milk heated at different pH values.
    Ozcan T, Horne DS, Lucey JA.
    J Dairy Sci; 2015 Oct 30; 98(10):6749-58. PubMed ID: 26233452
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