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Journal Abstract Search

541 related items for PubMed ID: 17881675

  • 1. Comparison of casein micelles in raw and reconstituted skim milk.
    Martin GJ, Williams RP, Dunstan DE.
    J Dairy Sci; 2007 Oct; 90(10):4543-51. PubMed ID: 17881675
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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. Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.
    Anema SG.
    J Agric Food Chem; 2007 May 02; 55(9):3635-42. PubMed ID: 17417865
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  • 4. Heat stability of aggregated particles of casein micelles and kappa-carrageenan.
    Flett KL, Corredig M, Goff HD.
    J Food Sci; 2010 Jun 02; 75(5):C433-8. PubMed ID: 20629864
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  • 17. Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates.
    Guyomarc'h F, Renan M, Chatriot M, Gamerre V, Famelart MH.
    J Agric Food Chem; 2007 Dec 26; 55(26):10986-93. PubMed ID: 18038987
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