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358 related items for PubMed ID: 17253765

  • 1. Interactions between carrageenans and milk proteins: a microstructural and rheological study.
    Arltoft D, Ipsen R, Madsen F, Vries Jd.
    Biomacromolecules; 2007 Feb; 8(2):729-36. PubMed ID: 17253765
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  • 2. Role of the heat-induced whey protein/kappa-casein complexes in the formation of acid milk gels: a kinetic study using rheology and confocal microscopy.
    Guyomarc'h F, Jemin M, Le Tilly V, Madec MN, Famelart MH.
    J Agric Food Chem; 2009 Jul 08; 57(13):5910-7. PubMed ID: 19534462
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  • 3. Gelation of iota-carrageenan and micellar casein mixtures under high hydrostatic pressure.
    Abbasi S, Dickinson E.
    J Agric Food Chem; 2004 Mar 24; 52(6):1705-14. PubMed ID: 15030234
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  • 4. Effect of carrageenan addition on the rennet-induced gelation of skim milk.
    Wang F, Zhang W, Ren F.
    J Sci Food Agric; 2016 Sep 24; 96(12):4178-82. PubMed ID: 26763490
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  • 8. Novel gelling systems of kappa-, iota- and lambda-carrageenans and their composite gels with cellulose using ionic liquid.
    Prasad K, Kaneko Y, Kadokawa J.
    Macromol Biosci; 2009 Apr 08; 9(4):376-82. PubMed ID: 19003847
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  • 11. A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy.
    Dubert-Ferrandon A, Niranjan K, Grandison AS.
    J Dairy Res; 2006 Nov 08; 73(4):423-30. PubMed ID: 16834815
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  • 12. Gelation of casein-whey protein mixtures.
    Vasbinder AJ, van de Velde F, de Kruif CG.
    J Dairy Sci; 2004 May 08; 87(5):1167-76. PubMed ID: 15290963
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  • 13. Heat stability of aggregated particles of casein micelles and kappa-carrageenan.
    Flett KL, Corredig M, Goff HD.
    J Food Sci; 2010 Jun 08; 75(5):C433-8. PubMed ID: 20629864
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  • 19. Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles.
    Donato L, Alexander M, Dalgleish DG.
    J Agric Food Chem; 2007 May 16; 55(10):4160-8. PubMed ID: 17439142
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  • 20. Production and characterization of a phage-display recombinant antibody against carrageenans: evidence for the recognition of a secondary structure of carrageenan chains present in red algae tissues.
    Liners F, Helbert W, Van Cutsem P.
    Glycobiology; 2005 Sep 16; 15(9):849-60. PubMed ID: 15872149
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