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827 related items for PubMed ID: 19534462
1. 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]
2. 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]
3. Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles. Donato L, Alexander M, Dalgleish DG. J Agric Food Chem; 2007 May 16; 55(10):4160-8. PubMed ID: 17439142 [Abstract] [Full Text] [Related]
4. Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates. Guyomarc'h F, Renan M, Chatriot M, Gamerre V, Famelart MH. J Agric Food Chem; 2007 Dec 26; 55(26):10986-93. PubMed ID: 18038987 [Abstract] [Full Text] [Related]
5. 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 26; 73(4):423-30. PubMed ID: 16834815 [Abstract] [Full Text] [Related]
6. Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. Anema SG. J Agric Food Chem; 2007 May 02; 55(9):3635-42. PubMed ID: 17417865 [Abstract] [Full Text] [Related]
7. 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]
8. Gelation of casein-whey protein mixtures. Vasbinder AJ, van de Velde F, de Kruif CG. J Dairy Sci; 2004 May 28; 87(5):1167-76. PubMed ID: 15290963 [Abstract] [Full Text] [Related]
9. Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates. Renan M, Guyomarc'h F, Chatriot M, Gamerre V, Famelart MH. J Agric Food Chem; 2007 Aug 08; 55(16):6736-45. PubMed ID: 17658821 [Abstract] [Full Text] [Related]
10. Controlled proteolysis and the properties of milk gels. Li J, Dalgleish DG. J Agric Food Chem; 2006 Jun 28; 54(13):4687-95. PubMed ID: 16787016 [Abstract] [Full Text] [Related]
11. Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures. Kethireddipalli P, Hill AR, Dalgleish DG. J Agric Food Chem; 2011 Feb 23; 59(4):1442-8. PubMed ID: 21287987 [Abstract] [Full Text] [Related]
12. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. Anema SG, Li Y. J Agric Food Chem; 2003 Mar 12; 51(6):1640-6. PubMed ID: 12617598 [Abstract] [Full Text] [Related]
13. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system. Meza-Nieto MA, Vallejo-Cordoba B, González-Córdova AF, Félix L, Goycoolea FM. J Dairy Sci; 2007 Feb 12; 90(2):582-93. PubMed ID: 17235134 [Abstract] [Full Text] [Related]
14. The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk. Gaygadzhiev Z, Corredig M, Alexander M. Colloids Surf B Biointerfaces; 2009 Feb 01; 68(2):154-62. PubMed ID: 19022631 [Abstract] [Full Text] [Related]
15. 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 01; 76(3):349-55. PubMed ID: 19519978 [Abstract] [Full Text] [Related]
16. Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles. Vasbinder AJ, Rollema HS, Bot A, de Kruif CG. J Dairy Sci; 2003 May 01; 86(5):1556-63. PubMed ID: 12778566 [Abstract] [Full Text] [Related]
17. pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2. Renan M, Mekmene O, Famelart MH, Guyomarc'h F, Arnoult-Delest V, Pâquet D, Brulé G. J Dairy Res; 2006 Feb 01; 73(1):79-86. PubMed ID: 16433965 [Abstract] [Full Text] [Related]
18. 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]
19. Microstructural changes in casein supramolecules during acidification of skim milk. McMahon DJ, Du H, McManus WR, Larsen KM. J Dairy Sci; 2009 Dec 15; 92(12):5854-67. PubMed ID: 19923590 [Abstract] [Full Text] [Related]
20. Effect of insoluble calcium concentration on rennet coagulation properties of milk. Choi J, Horne DS, Lucey JA. J Dairy Sci; 2007 Jun 15; 90(6):2612-23. PubMed ID: 17517701 [Abstract] [Full Text] [Related] Page: [Next] [New Search]