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Journal Abstract Search

713 related items for PubMed ID: 18038987

  • 1. 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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  • 2. Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.
    Renan M, Guyomarc'h F, Chatriot M, Gamerre V, Famelart MH.
    J Agric Food Chem; 2007 Aug 08; 55(16):6736-45. PubMed ID: 17658821
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  • 4. 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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  • 5. Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures.
    Kethireddipalli P, Hill AR, Dalgleish DG.
    J Agric Food Chem; 2011 Feb 23; 59(4):1442-8. PubMed ID: 21287987
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  • 6. Controlled proteolysis and the properties of milk gels.
    Li J, Dalgleish DG.
    J Agric Food Chem; 2006 Jun 28; 54(13):4687-95. PubMed ID: 16787016
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  • 7. 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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  • 8. 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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  • 10. Formation of soluble and micelle-bound protein aggregates in heated milk.
    Guyomarc'h F, Law AJ, Dalgleish DG.
    J Agric Food Chem; 2003 Jul 30; 51(16):4652-60. PubMed ID: 14705892
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  • 11. 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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  • 13. 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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  • 14. 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 28; 73(1):79-86. PubMed ID: 16433965
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  • 15. The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk.
    Gaygadzhiev Z, Corredig M, Alexander M.
    Colloids Surf B Biointerfaces; 2009 Feb 01; 68(2):154-62. PubMed ID: 19022631
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  • 16. 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 01; 73(4):423-30. PubMed ID: 16834815
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  • 18. On heating milk, the dissociation of kappa-casein from the casein micelles can precede interactions with the denatured whey proteins.
    Anema SG.
    J Dairy Res; 2008 Nov 01; 75(4):415-21. PubMed ID: 18701003
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  • 19. Heat stability of aggregated particles of casein micelles and kappa-carrageenan.
    Flett KL, Corredig M, Goff HD.
    J Food Sci; 2010 Jun 01; 75(5):C433-8. PubMed ID: 20629864
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