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Journal Abstract Search

229 related items for PubMed ID: 17243763

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  • 2. The pH threshold in the dissolution of beta-lactoglobulin gels and aggregates in alkali.
    Mercadé-Prieto R, Paterson WR, Wilson DI.
    Biomacromolecules; 2007 Apr; 8(4):1162-70. PubMed ID: 17378604
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  • 4. Effect of gel structure on the dissolution of heat-induced beta-lactoglobulin gels in alkali.
    Mercadé-Prieto R, Falconer RJ, Paterson WR, Wilson DI.
    J Agric Food Chem; 2006 Jul 26; 54(15):5437-44. PubMed ID: 16848529
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  • 7. Fibril assemblies in aqueous whey protein mixtures.
    Bolder SG, Hendrickx H, Sagis LM, van der Linden E.
    J Agric Food Chem; 2006 Jun 14; 54(12):4229-34. PubMed ID: 16756351
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  • 9. Fibrillar beta-lactoglobulin gels: Part 3. Dynamic mechanical characterization of solvent-induced systems.
    Gosal WS, Clark AH, Ross-Murphy SB.
    Biomacromolecules; 2004 Jun 14; 5(6):2430-8. PubMed ID: 15530060
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  • 11. A new multistep Ca2+-induced cold gelation process for beta-lactoglobulin.
    Veerman C, Baptist H, Sagis LM, van der Linden E.
    J Agric Food Chem; 2003 Jun 18; 51(13):3880-5. PubMed ID: 12797759
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  • 12. Determination of swelling of responsive gels with nanometer resolution. Fiber-optic based platform for hydrogels as signal transducers.
    Tierney S, Hjelme DR, Stokke BT.
    Anal Chem; 2008 Jul 01; 80(13):5086-93. PubMed ID: 18491924
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  • 13. Alkali cold gelation of whey proteins. Part I: sol-gel-sol(-gel) transitions.
    Mercadé-Prieto R, Gunasekaran S.
    Langmuir; 2009 May 19; 25(10):5785-92. PubMed ID: 19432494
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  • 14. Swelling of whey and egg white protein hydrogels with stranded and particulate microstructures.
    Li H, Zhao L, Chen XD, Mercadé-Prieto R.
    Int J Biol Macromol; 2016 Feb 19; 83():152-9. PubMed ID: 26627602
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  • 15. Gelation of native beta-lactoglobulin induced by electrostatic attractive interaction with xanthan gum.
    Laneuville SI, Turgeon SL, Sanchez C, Paquin P.
    Langmuir; 2006 Aug 15; 22(17):7351-7. PubMed ID: 16893237
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  • 16. Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilized by food proteins.
    Dickinson E, Ettelaie R, Murray BS, Du Z.
    J Colloid Interface Sci; 2002 Aug 01; 252(1):202-13. PubMed ID: 16290780
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  • 19. Formation of elastic whey protein gels at low pH by acid equilibration.
    Vardhanabhuti B, Khayankan W, Foegeding EA.
    J Food Sci; 2010 Jun 01; 75(5):E305-13. PubMed ID: 20629877
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