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150 related items for PubMed ID: 19435293

  • 1. 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]

  • 2. 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]

  • 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. Effect of mild thermal and pH changes on the sol-gel transition in skim milk.
    Tieu S, Harte F.
    J Dairy Sci; 2022 Oct 19; 105(10):7926-7939. PubMed ID: 35965122
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Effect of pH on the gelation properties of skim milk gels made from plant coagulants and chymosin.
    Esteves CL, Lucey JA, Wang T, Pires EM.
    J Dairy Sci; 2003 Aug 14; 86(8):2558-67. PubMed ID: 12939079
    [Abstract] [Full Text] [Related]

  • 7. Fibrillar beta-lactoglobulin gels: Part 3. Dynamic mechanical characterization of solvent-induced systems.
    Gosal WS, Clark AH, Ross-Murphy SB.
    Biomacromolecules; 2004 Aug 14; 5(6):2430-8. PubMed ID: 15530060
    [Abstract] [Full Text] [Related]

  • 8. Effect of ethanol on the micellization and gelation of pluronic p123.
    Chaibundit C, Ricardo NM, Ricardo NM, de M L L Costa F, Wong MG, Hermida-Merino D, Rodriguez-Perez J, Hamley IW, Yeates SG, Booth C.
    Langmuir; 2008 Nov 04; 24(21):12260-6. PubMed ID: 18844386
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Unique gelation behavior of cellulose in NaOH/urea aqueous solution.
    Cai J, Zhang L.
    Biomacromolecules; 2006 Jan 14; 7(1):183-9. PubMed ID: 16398514
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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]

  • 13. Kinetics of cold-set diffusion-limited aggregations of denatured whey protein isolate colloids.
    Wu H, Xie J, Morbidelli M.
    Biomacromolecules; 2005 Feb 11; 6(6):3189-97. PubMed ID: 16283745
    [Abstract] [Full Text] [Related]

  • 14. Formation of elastic whey protein gels at low pH by acid equilibration.
    Vardhanabhuti B, Khayankan W, Foegeding EA.
    J Food Sci; 2010 Jun 11; 75(5):E305-13. PubMed ID: 20629877
    [Abstract] [Full Text] [Related]

  • 15. Properties of milk protein gels formed by phosphates.
    Mizuno R, Lucey JA.
    J Dairy Sci; 2007 Oct 11; 90(10):4524-31. PubMed ID: 17881673
    [Abstract] [Full Text] [Related]

  • 16. 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 Oct 11; 6(6):3291-9. PubMed ID: 16283758
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. 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 04; 100(14):3638-43. PubMed ID: 19324543
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. 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
    [Abstract] [Full Text] [Related]

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