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Journal Abstract Search

260 related items for PubMed ID: 18218735

  • 1. Enhanced functionalities of whey proteins treated with supercritical carbon dioxide.
    Zhong Q, Jin M.
    J Dairy Sci; 2008 Feb; 91(2):490-9. PubMed ID: 18218735
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  • 2. Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase.
    Truong VD, Clare DA, Catignani GL, Swaisgood HE.
    J Agric Food Chem; 2004 Mar 10; 52(5):1170-6. PubMed ID: 14995116
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  • 3. Functionality of extrusion--texturized whey proteins.
    Onwulata CI, Konstance RP, Cooke PH, Farrell HM.
    J Dairy Sci; 2003 Nov 10; 86(11):3775-82. PubMed ID: 14672209
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  • 4. High hydrostatic pressure modification of whey protein concentrate for improved functional properties.
    Lim SY, Swanson BG, Clark S.
    J Dairy Sci; 2008 Apr 10; 91(4):1299-307. PubMed ID: 18349222
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  • 8. Heat-induced whey protein gels: protein-protein interactions and functional properties.
    Havea P, Watkinson P, Kuhn-Sherlock B.
    J Agric Food Chem; 2009 Feb 25; 57(4):1506-12. PubMed ID: 19199595
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  • 9. Rheological properties of rennet gels containing milk protein concentrates.
    Ferrer MA, Hill AR, Corredig M.
    J Dairy Sci; 2008 Mar 25; 91(3):959-69. PubMed ID: 18292251
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  • 10. Gelling properties of microparticulated whey proteins.
    Dissanayake M, Kelly AL, Vasiljevic T.
    J Agric Food Chem; 2010 Jun 09; 58(11):6825-32. PubMed ID: 20476755
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  • 14. Combined effect of heat treatment and ionic strength on the functionality of whey proteins.
    Hussain R, Gaiani C, Jeandel C, Ghanbaja J, Scher J.
    J Dairy Sci; 2012 Nov 09; 95(11):6260-73. PubMed ID: 22939789
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  • 15. Production of a high gel strength whey protein concentrate from cheese whey.
    Veith PD, Reynolds EC.
    J Dairy Sci; 2004 Apr 09; 87(4):831-40. PubMed ID: 15259217
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  • 16. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.
    Berry TK, Yang X, Foegeding EA.
    J Food Sci; 2009 Jun 09; 74(5):E269-77. PubMed ID: 19646042
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  • 18. Heat-induced soy-whey proteins interactions: formation of soluble and insoluble protein complexes.
    Roesch RR, Corredig M.
    J Agric Food Chem; 2005 May 04; 53(9):3476-82. PubMed ID: 15853390
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  • 19. Relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization.
    Liu CM, Zhong JZ, Liu W, Tu ZC, Wan J, Cai XF, Song XY.
    J Food Sci; 2011 May 04; 76(4):E341-7. PubMed ID: 22417354
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  • 20. Dynamic high pressure-induced gelation in milk protein model systems.
    Venir E, Marchesini G, Biasutti M, Innocente N.
    J Dairy Sci; 2010 Feb 04; 93(2):483-94. PubMed ID: 20105520
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