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288 related items for PubMed ID: 19894981

  • 1. Rheology and phase behavior of dense casein micelle dispersions.
    Bouchoux A, Debbou B, Gésan-Guiziou G, Famelart MH, Doublier JL, Cabane B.
    J Chem Phys; 2009 Oct 28; 131(16):165106. PubMed ID: 19894981
    [Abstract] [Full Text] [Related]

  • 2. Structure and rheological behavior of casein micelle suspensions during ultrafiltration process.
    Pignon F, Belina G, Narayanan T, Paubel X, Magnin A, Gésan-Guiziou G.
    J Chem Phys; 2004 Oct 22; 121(16):8138-46. PubMed ID: 15485278
    [Abstract] [Full Text] [Related]

  • 3. Dynamic high pressure-induced gelation in milk protein model systems.
    Venir E, Marchesini G, Biasutti M, Innocente N.
    J Dairy Sci; 2010 Feb 22; 93(2):483-94. PubMed ID: 20105520
    [Abstract] [Full Text] [Related]

  • 4. Relationship between physical properties of casein micelles and rheology of skim milk concentrate.
    Karlsson AO, Ipsen R, Schrader K, Ardö Y.
    J Dairy Sci; 2005 Nov 22; 88(11):3784-97. PubMed ID: 16230684
    [Abstract] [Full Text] [Related]

  • 5. Rheology and structural arrest of casein suspensions.
    Dahbi L, Alexander M, Trappe V, Dhont JK, Schurtenberger P.
    J Colloid Interface Sci; 2010 Feb 15; 342(2):564-70. PubMed ID: 19944426
    [Abstract] [Full Text] [Related]

  • 6. Apparent voluminosity of casein micelles determined by rheometry.
    Nöbel S, Weidendorfer K, Hinrichs J.
    J Colloid Interface Sci; 2012 Nov 15; 386(1):174-80. PubMed ID: 22918047
    [Abstract] [Full Text] [Related]

  • 7. Rheological properties of highly concentrated protein-stabilized emulsions.
    Dimitrova TD, Leal-Calderon F.
    Adv Colloid Interface Sci; 2004 May 20; 108-109():49-61. PubMed ID: 15072928
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Casein micelle dispersions under osmotic stress.
    Bouchoux A, Cayemitte PE, Jardin J, Gésan-Guiziou G, Cabane B.
    Biophys J; 2009 Jan 08; 96(2):693-706. PubMed ID: 19167314
    [Abstract] [Full Text] [Related]

  • 10. Dynamic mechanical properties of suspensions of micellar casein particles.
    Panouillé M, Benyahia L, Durand D, Nicolai T.
    J Colloid Interface Sci; 2005 Jul 15; 287(2):468-75. PubMed ID: 15925612
    [Abstract] [Full Text] [Related]

  • 11. Importance of intrinsic properties of dense caseinate dispersions for structure formation.
    Manski JM, van Riemsdijk LE, van der Goot AJ, Boom RM.
    Biomacromolecules; 2007 Nov 15; 8(11):3540-7. PubMed ID: 17929972
    [Abstract] [Full Text] [Related]

  • 12. Wormlike micelles in mixed amino acid-based anionic/nonionic surfactant systems.
    Shrestha RG, Shrestha LK, Aramaki K.
    J Colloid Interface Sci; 2008 Jun 15; 322(2):596-604. PubMed ID: 18395738
    [Abstract] [Full Text] [Related]

  • 13. Jamming and gelation of dense beta-casein micelle suspensions.
    Panouillé M, Durand D, Nicolai T.
    Biomacromolecules; 2005 Jun 15; 6(6):3107-11. PubMed ID: 16283734
    [Abstract] [Full Text] [Related]

  • 14. Soft water-soluble microgel dispersions: structure and rheology.
    Omari A, Tabary R, Rousseau D, Calderon FL, Monteil J, Chauveteau G.
    J Colloid Interface Sci; 2006 Oct 15; 302(2):537-46. PubMed ID: 16928380
    [Abstract] [Full Text] [Related]

  • 15. Micellar casein gelation at high sucrose content.
    Schorsch C, Jones MG, Norton IT.
    J Dairy Sci; 2002 Dec 15; 85(12):3155-63. PubMed ID: 12512588
    [Abstract] [Full Text] [Related]

  • 16. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol.
    Radford SJ, Dickinson E, Golding M.
    J Colloid Interface Sci; 2004 Jun 15; 274(2):673-86. PubMed ID: 15144844
    [Abstract] [Full Text] [Related]

  • 17. Rheology of viscoelastic solutions of cationic surfactant. Effect of added associating polymer.
    Shashkina JA, Philippova OE, Zaroslov YD, Khokhlov AR, Pryakhina TA, Blagodatskikh IV.
    Langmuir; 2005 Feb 15; 21(4):1524-30. PubMed ID: 15697303
    [Abstract] [Full Text] [Related]

  • 18. Gelation of iota-carrageenan and micellar casein mixtures under high hydrostatic pressure.
    Abbasi S, Dickinson E.
    J Agric Food Chem; 2004 Mar 24; 52(6):1705-14. PubMed ID: 15030234
    [Abstract] [Full Text] [Related]

  • 19. Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.
    Lodaite K, Chevalier F, Armaforte E, Kelly AL.
    J Dairy Res; 2009 Aug 24; 76(3):294-300. PubMed ID: 19445828
    [Abstract] [Full Text] [Related]

  • 20. Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage.
    Bienvenue A, Jiménez-Flores R, Singh H.
    J Dairy Sci; 2003 Dec 24; 86(12):3813-21. PubMed ID: 14740815
    [Abstract] [Full Text] [Related]

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