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Journal Abstract Search

450 related items for PubMed ID: 19199595

  • 21. Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk.
    Patel HA, Singh H, Anema SG, Creamer LK.
    J Agric Food Chem; 2006 May 03; 54(9):3409-20. PubMed ID: 16637702
    [Abstract] [Full Text] [Related]

  • 22. 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 03; 73(4):423-30. PubMed ID: 16834815
    [Abstract] [Full Text] [Related]

  • 23. Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic study.
    Perez AA, Sánchez CC, Patino JM, Rubiolo AC, Santiago LG.
    Colloids Surf B Biointerfaces; 2010 Nov 01; 81(1):50-7. PubMed ID: 20692133
    [Abstract] [Full Text] [Related]

  • 24. Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins.
    Lei Z, Chen XD, Mercadé-Prieto R.
    PLoS One; 2016 Nov 01; 11(10):e0164496. PubMed ID: 27732644
    [Abstract] [Full Text] [Related]

  • 25. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream.
    Lim SY, Swanson BG, Ross CF, Clark S.
    J Dairy Sci; 2008 Apr 01; 91(4):1308-16. PubMed ID: 18349223
    [Abstract] [Full Text] [Related]

  • 26. Heat-induced aggregation of whey proteins: comparison of cheese WPC with acid WPC and relevance of mineral composition.
    Havea P, Singh H, Creamer LK.
    J Agric Food Chem; 2002 Jul 31; 50(16):4674-81. PubMed ID: 12137496
    [Abstract] [Full Text] [Related]

  • 27. Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin.
    Jiménez-Flores R, Ye A, Singh H.
    J Agric Food Chem; 2005 May 18; 53(10):4213-9. PubMed ID: 15884863
    [Abstract] [Full Text] [Related]

  • 28. Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels.
    Guyomarc'h F, Queguiner C, Law AJ, Horne DS, Dalgleish DG.
    J Agric Food Chem; 2003 Dec 17; 51(26):7743-50. PubMed ID: 14664539
    [Abstract] [Full Text] [Related]

  • 29. Functionality of extrusion--texturized whey proteins.
    Onwulata CI, Konstance RP, Cooke PH, Farrell HM.
    J Dairy Sci; 2003 Nov 17; 86(11):3775-82. PubMed ID: 14672209
    [Abstract] [Full Text] [Related]

  • 30. Gelation upon long storage of milk drinks with carrageenan.
    Tijssen RL, Canabady-Rochelle LS, Mellema M.
    J Dairy Sci; 2007 Jun 17; 90(6):2604-11. PubMed ID: 17517700
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  • 34. Enzymatic hydrolysis of heated whey: iron-binding ability of peptides and antigenic protein fractions.
    Kim SB, Seo IS, Khan MA, Ki KS, Lee WS, Lee HJ, Shin HS, Kim HS.
    J Dairy Sci; 2007 Sep 17; 90(9):4033-42. PubMed ID: 17699019
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  • 36. Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin.
    Baier SK, McClements DJ.
    J Agric Food Chem; 2003 Dec 31; 51(27):8107-12. PubMed ID: 14690404
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  • 37. Properties of biopolymers produced by transglutaminase treatment of whey protein isolate and gelatin.
    Hernàndez-Balada E, Taylor MM, Phillips JG, Marmer WN, Brown EM.
    Bioresour Technol; 2009 Jul 31; 100(14):3638-43. PubMed ID: 19324543
    [Abstract] [Full Text] [Related]

  • 38. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
    Gaygadzhiev Z, Hill A, Corredig M.
    J Dairy Res; 2009 Aug 31; 76(3):349-55. PubMed ID: 19519978
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  • 39. Structural changes during heat-induced gelation of globular protein dispersions.
    Ikeda S, Nishinari K.
    Biopolymers; 2001 Aug 31; 59(2):87-102. PubMed ID: 11373722
    [Abstract] [Full Text] [Related]

  • 40. Effect of acidification and heating on the rheological properties of oil-water interfaces with adsorbed milk proteins.
    Mellema M, Isenbart JG.
    J Dairy Sci; 2004 Sep 31; 87(9):2769-78. PubMed ID: 15375034
    [Abstract] [Full Text] [Related]

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