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Journal Abstract Search

323 related items for PubMed ID: 16283758

  • 1. 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; 6(6):3291-9. PubMed ID: 16283758
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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. Effect of the molecular weight of a neutral polysaccharide on soy protein gelation.
    Monteiro SR, Lopes-da-Silva JA.
    Food Res Int; 2017 Dec 15; 102():14-24. PubMed ID: 29195933
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  • 7. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
    Copetti G, Grassi M, Lapasin R, Pricl S.
    Glycoconj J; 1997 Dec 15; 14(8):951-61. PubMed ID: 9486428
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  • 10. 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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  • 11. Characterization of phase separation behavior, emulsion stability, rheology, and microstructure of egg white-polysaccharide mixtures.
    Erçelebi EA, Ibanoğlu E.
    J Food Sci; 2009 Aug 14; 74(6):C506-12. PubMed ID: 19723189
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  • 14. 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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  • 15. 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. Protein/polysaccharide cogel formation based on gelatin and chemically modified schizophyllan.
    Fang Y, Takahashi R, Nishinari K.
    Biomacromolecules; 2005 Jan 28; 6(6):3202-8. PubMed ID: 16283747
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  • 17. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN, Foegeding EA.
    J Food Sci; 2011 Apr 28; 76(3):E318-27. PubMed ID: 21535832
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  • 20. Fibrillar beta-lactoglobulin gels: Part 3. Dynamic mechanical characterization of solvent-induced systems.
    Gosal WS, Clark AH, Ross-Murphy SB.
    Biomacromolecules; 2004 Apr 28; 5(6):2430-8. PubMed ID: 15530060
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