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Journal Abstract Search

130 related items for PubMed ID: 16556976

  • 1. Effects of sugars on the cross-linking formation and phase separation of high-pressure induced gel of whey protein from bovine milk.
    He JS, Azuma N, Hagiwara T, Kanno C.
    Biosci Biotechnol Biochem; 2006 Mar; 70(3):615-25. PubMed ID: 16556976
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  • 2. 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
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  • 3. Effects of sugars on whey protein isolate gelation.
    Rich LM, Foegeding EA.
    J Agric Food Chem; 2000 Oct; 48(10):5046-52. PubMed ID: 11052776
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  • 4. 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; 93(5):1910-7. PubMed ID: 20412904
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  • 5. 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
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  • 9. Production of a high gel strength whey protein concentrate from cheese whey.
    Veith PD, Reynolds EC.
    J Dairy Sci; 2004 Apr 11; 87(4):831-40. PubMed ID: 15259217
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  • 10. 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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  • 11. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions.
    Ikeda S, Nishinari K, Foegeding EA.
    Biopolymers; 2003 Dec 17; 56(2):109-19. PubMed ID: 11592057
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  • 12. 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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  • 15. Gel Formation from Industrial Milk Whey Proteins under Hydrostatic Pressure: Effect of Hydrostatic Pressure and Protein Concentration.
    Kanno C, Mu TH, Hagiwara T, Ametani M, Azuma N.
    J Agric Food Chem; 1998 Feb 16; 46(2):417-424. PubMed ID: 10554256
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  • 16. Effects of ultra-high pressure homogenization on the cheese-making properties of milk.
    Zamora A, Ferragut V, Jaramillo PD, Guamis B, Trujillo AJ.
    J Dairy Sci; 2007 Jan 16; 90(1):13-23. PubMed ID: 17183071
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  • 17. Effects of ascorbic acid and sugars on solubility, thermal, and mechanical properties of egg white protein gels.
    Mohammadi Nafchi A, Tabatabaei RH, Pashania B, Rajabi HZ, Karim AA.
    Int J Biol Macromol; 2013 Nov 16; 62():397-404. PubMed ID: 24099933
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  • 18. The extended release properties of HPMC matrices in the presence of dietary sugars.
    Williams HD, Ward R, Hardy IJ, Melia CD.
    J Control Release; 2009 Sep 15; 138(3):251-9. PubMed ID: 19464331
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  • 19. 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 15; 73(1):79-86. PubMed ID: 16433965
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