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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

485 related items for PubMed ID: 21535832

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  • 5. Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins.
    Singh TK, Øiseth SK, Lundin L, Day L.
    Food Funct; 2014 Nov; 5(11):2686-98. PubMed ID: 25205335
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  • 7. Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.
    Ozcan-Yilsay T, Lee WJ, Horne D, Lucey JA.
    J Dairy Sci; 2007 Apr; 90(4):1644-52. PubMed ID: 17369204
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  • 12. The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels.
    Havea P, Carr AJ, Creamer LK.
    J Dairy Res; 2004 Aug; 71(3):330-9. PubMed ID: 15354580
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  • 14. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.
    Li F, Kong X, Zhang C, Hua Y.
    J Sci Food Agric; 2011 Sep; 91(12):2186-91. PubMed ID: 21656774
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  • 16. Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts.
    Lee WJ, Lucey JA.
    J Dairy Sci; 2006 Jul; 89(7):2374-85. PubMed ID: 16772553
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  • 17. Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature.
    Lee WJ, Lucey JA.
    J Dairy Sci; 2004 Oct; 87(10):3153-64. PubMed ID: 15377593
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  • 18. 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; 90(2):582-93. PubMed ID: 17235134
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  • 20. 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; 73(4):423-30. PubMed ID: 16834815
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