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Journal Abstract Search

150 related items for PubMed ID: 19435293

  • 21. 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]

  • 22. Relation between gelation conditions and the physical properties of whey protein particles.
    Sağlam D, Venema P, de Vries R, van Aelst A, van der Linden E.
    Langmuir; 2012 Apr 24; 28(16):6551-60. PubMed ID: 22471930
    [Abstract] [Full Text] [Related]

  • 23. Enzyme-induced gelation of extensively hydrolyzed whey proteins by alcalase: comparison with the plastein reaction and characterization of interactions.
    Doucet D, Gauthier SF, Otter DE, Foegeding EA.
    J Agric Food Chem; 2003 Sep 24; 51(20):6036-42. PubMed ID: 13129313
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  • 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 Sep 24; 11(10):e0164496. PubMed ID: 27732644
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  • 26. Investigation of the scaling law on cellulose solution prepared at low temperature.
    Lue A, Zhang L.
    J Phys Chem B; 2008 Apr 17; 112(15):4488-95. PubMed ID: 18366208
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  • 27. 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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  • 28. Negative roles of salt in gelation properties of fish protein isolate.
    Kim YS, Park JW.
    J Food Sci; 2008 Oct 18; 73(8):C585-8. PubMed ID: 19019100
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  • 30. Rheological study of the sol-gel transition in silica alkoxides.
    Ponton A, Warlus S, Griesmar P.
    J Colloid Interface Sci; 2002 May 01; 249(1):209-16. PubMed ID: 16290588
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  • 31. Rheological behavior of WPI dispersion as a function of pH and protein concentration.
    Bazinet L, Trigui M, Ippersiel D.
    J Agric Food Chem; 2004 Aug 25; 52(17):5366-71. PubMed ID: 15315371
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  • 34. Reversible switching of the sol-gel transition with ultrasound in rhodium(I) and iridium(I) coordination networks.
    Paulusse JM, van Beek DJ, Sijbesma RP.
    J Am Chem Soc; 2007 Feb 28; 129(8):2392-7. PubMed ID: 17269773
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  • 35. 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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  • 37. Scleroglucan gelation by in situ neutralization of the alkaline solution.
    Aasprong E, Smidsrød O, Stokke BT.
    Biomacromolecules; 2003 Feb 25; 4(4):914-21. PubMed ID: 12857073
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  • 38. 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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  • 39. Effects of sugars on the cross-linking formation and phase separation of high-pressure induced gel of whey protein from bovine milk.
    He JS, Azuma N, Hagiwara T, Kanno C.
    Biosci Biotechnol Biochem; 2006 Mar 31; 70(3):615-25. PubMed ID: 16556976
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  • 40. Coupling between polysaccharide gelation and micro-phase separation of globular protein clusters.
    Baussay K, Durand D, Nicolai T.
    J Colloid Interface Sci; 2006 Dec 15; 304(2):335-41. PubMed ID: 17045288
    [Abstract] [Full Text] [Related]

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