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743 related items for PubMed ID: 19432494

  • 1. Alkali cold gelation of whey proteins. Part I: sol-gel-sol(-gel) transitions.
    Mercadé-Prieto R, Gunasekaran S.
    Langmuir; 2009 May 19; 25(10):5785-92. PubMed ID: 19432494
    [Abstract] [Full Text] [Related]

  • 2. Alkali cold gelation of whey proteins. Part II: Protein concentration.
    Mercadé-Prieto R, Gunasekaran S.
    Langmuir; 2009 May 19; 25(10):5793-801. PubMed ID: 19435293
    [Abstract] [Full Text] [Related]

  • 3. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions.
    Ikeda S, Nishinari K, Foegeding EA.
    Biopolymers; 2009 May 19; 56(2):109-19. PubMed ID: 11592057
    [Abstract] [Full Text] [Related]

  • 4. Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme.
    Eissa AS, Bisram S, Khan SA.
    J Agric Food Chem; 2004 Jul 14; 52(14):4456-64. PubMed ID: 15237952
    [Abstract] [Full Text] [Related]

  • 5. Gelation of casein-whey protein mixtures.
    Vasbinder AJ, van de Velde F, de Kruif CG.
    J Dairy Sci; 2004 May 14; 87(5):1167-76. PubMed ID: 15290963
    [Abstract] [Full Text] [Related]

  • 6. Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties.
    Alting AC, Weijers M, de Hoog EH, van de Pijpekamp AM, Cohen Stuart MA, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2004 Feb 11; 52(3):623-31. PubMed ID: 14759159
    [Abstract] [Full Text] [Related]

  • 7. Acid-induced gelation of enzymatically modified, preheated whey proteins.
    Eissa AS, Khan SA.
    J Agric Food Chem; 2005 Jun 15; 53(12):5010-7. PubMed ID: 15941349
    [Abstract] [Full Text] [Related]

  • 8. 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 Jun 15; 11(10):e0164496. PubMed ID: 27732644
    [Abstract] [Full Text] [Related]

  • 9. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate.
    Alting AC, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2000 Oct 15; 48(10):5001-7. PubMed ID: 11052769
    [Abstract] [Full Text] [Related]

  • 10. Unique gelation behavior of cellulose in NaOH/urea aqueous solution.
    Cai J, Zhang L.
    Biomacromolecules; 2006 Jan 15; 7(1):183-9. PubMed ID: 16398514
    [Abstract] [Full Text] [Related]

  • 11. Gelation upon long storage of milk drinks with carrageenan.
    Tijssen RL, Canabady-Rochelle LS, Mellema M.
    J Dairy Sci; 2007 Jun 15; 90(6):2604-11. PubMed ID: 17517700
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
    Peng Y, Horne DS, Lucey JA.
    J Dairy Sci; 2010 May 04; 93(5):1910-7. PubMed ID: 20412904
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Mechanisms of silk fibroin sol-gel transitions.
    Matsumoto A, Chen J, Collette AL, Kim UJ, Altman GH, Cebe P, Kaplan DL.
    J Phys Chem B; 2006 Nov 02; 110(43):21630-8. PubMed ID: 17064118
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Rheology of gastric mucin exhibits a pH-dependent sol-gel transition.
    Celli JP, Turner BS, Afdhal NH, Ewoldt RH, McKinley GH, Bansil R, Erramilli S.
    Biomacromolecules; 2007 May 28; 8(5):1580-6. PubMed ID: 17402780
    [Abstract] [Full Text] [Related]

  • 18. Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration.
    Alting AC, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2003 May 07; 51(10):3150-6. PubMed ID: 12720407
    [Abstract] [Full Text] [Related]

  • 19. Properties of milk protein gels formed by phosphates.
    Mizuno R, Lucey JA.
    J Dairy Sci; 2007 Oct 07; 90(10):4524-31. PubMed ID: 17881673
    [Abstract] [Full Text] [Related]

  • 20. 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]

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