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Journal Abstract Search

235 related items for PubMed ID: 15576091

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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
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  • 3. Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins.
    Zhang Z, Dalgleish DG, Goff HD.
    Colloids Surf B Biointerfaces; 2004 Mar 15; 34(2):113-21. PubMed ID: 15261081
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  • 5. Microstructural changes in casein supramolecules during acidification of skim milk.
    McMahon DJ, Du H, McManus WR, Larsen KM.
    J Dairy Sci; 2009 Dec 15; 92(12):5854-67. PubMed ID: 19923590
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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 15; 87(9):2769-78. PubMed ID: 15375034
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  • 9. 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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  • 12. Improvement of solubility and of emulsifying properties of milk proteins at acid pHs by esterification.
    Sitohy M, Chobert JM, Haertlé T.
    Nahrung; 2001 Apr 28; 45(2):87-93. PubMed ID: 11379293
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  • 13. Coalescence stability of emulsions containing globular milk proteins.
    Tcholakova S, Denkov ND, Ivanov IB, Campbell B.
    Adv Colloid Interface Sci; 2006 Nov 16; 123-126():259-93. PubMed ID: 16854363
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  • 14. Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering.
    Beliciu CM, Moraru CI.
    J Dairy Sci; 2009 May 16; 92(5):1829-39. PubMed ID: 19389940
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  • 15. Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese.
    Choi J, Horne DS, Johnson ME, Lucey JA.
    J Dairy Sci; 2008 Feb 16; 91(2):513-22. PubMed ID: 18218737
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  • 18. Bulk and interfacial behaviour of caseinoglycomacropeptide (GMP).
    Martinez MJ, Carrera Sánchez C, Rodríguez Patino JM, Pilosof AM.
    Colloids Surf B Biointerfaces; 2009 Jul 01; 71(2):230-7. PubMed ID: 19299114
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  • 20. Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic study.
    Perez AA, Sánchez CC, Patino JM, Rubiolo AC, Santiago LG.
    Colloids Surf B Biointerfaces; 2010 Nov 01; 81(1):50-7. PubMed ID: 20692133
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