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Journal Abstract Search

743 related items for PubMed ID: 19432494

  • 21. 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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  • 23. Light-scattering study of the structure of aggregates and gels formed by heat-denatured whey protein isolate and beta-lactoglobulin at neutral pH.
    Mahmoudi N, Mehalebi S, Nicolai T, Durand D, Riaublanc A.
    J Agric Food Chem; 2007 Apr 18; 55(8):3104-11. PubMed ID: 17378578
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  • 24. Fibril assemblies in aqueous whey protein mixtures.
    Bolder SG, Hendrickx H, Sagis LM, van der Linden E.
    J Agric Food Chem; 2006 Jun 14; 54(12):4229-34. PubMed ID: 16756351
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  • 25. A new multistep Ca2+-induced cold gelation process for beta-lactoglobulin.
    Veerman C, Baptist H, Sagis LM, van der Linden E.
    J Agric Food Chem; 2003 Jun 18; 51(13):3880-5. PubMed ID: 12797759
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  • 26. Physical and chemical interactions in cold gelation of food proteins.
    Alting AC, de Jongh HH, Visschers RW, Simons JW.
    J Agric Food Chem; 2002 Jul 31; 50(16):4682-9. PubMed ID: 12137497
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  • 27. Influence of galactomannans with different molecular weights on the gelation of whey proteins at neutral pH.
    Monteiro SR, Tavares C, Evtuguin DV, Moreno N, Lopes da Silva JA.
    Biomacromolecules; 2005 Jul 31; 6(6):3291-9. PubMed ID: 16283758
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  • 28. Formation of elastic whey protein gels at low pH by acid equilibration.
    Vardhanabhuti B, Khayankan W, Foegeding EA.
    J Food Sci; 2010 Jun 31; 75(5):E305-13. PubMed ID: 20629877
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  • 29. 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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  • 30. Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate.
    Nguyen BT, Balakrishnan G, Jacquette B, Nicolai T, Chassenieux C, Schmitt C, Bovetto L.
    Biomacromolecules; 2016 Nov 14; 17(11):3800-3807. PubMed ID: 27712058
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  • 34. Salt-induced gelation of globular protein aggregates: structure and kinetics.
    Ako K, Nicolai T, Durand D.
    Biomacromolecules; 2010 Apr 12; 11(4):864-71. PubMed ID: 20297835
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  • 36. 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 12; 95(11):6260-73. PubMed ID: 22939789
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  • 37. Production of a high gel strength whey protein concentrate from cheese whey.
    Veith PD, Reynolds EC.
    J Dairy Sci; 2004 Apr 12; 87(4):831-40. PubMed ID: 15259217
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  • 38. Enhanced functionalities of whey proteins treated with supercritical carbon dioxide.
    Zhong Q, Jin M.
    J Dairy Sci; 2008 Feb 12; 91(2):490-9. PubMed ID: 18218735
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