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499 related items for PubMed ID: 25205335

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN, Foegeding EA.
    J Food Sci; 2011 Apr; 76(3):E318-27. PubMed ID: 21535832
    [Abstract] [Full Text] [Related]

  • 3. Impact of gastric pH profiles on the proteolytic digestion of mixed βlg-Xanthan biopolymer gels.
    Dekkers BL, Kolodziejczyk E, Acquistapace S, Engmann J, Wooster TJ.
    Food Funct; 2016 Jan; 7(1):58-68. PubMed ID: 26599197
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  • 4. Effect of gel structure on the gastric digestion of whey protein emulsion gels.
    Guo Q, Ye A, Lad M, Dalgleish D, Singh H.
    Soft Matter; 2014 Feb 28; 10(8):1214-23. PubMed ID: 24652237
    [Abstract] [Full Text] [Related]

  • 5. Intragastric gelation of whey protein-pectin alters the digestibility of whey protein during in vitro pepsin digestion.
    Zhang S, Vardhanabhuti B.
    Food Funct; 2014 Jan 28; 5(1):102-10. PubMed ID: 24284478
    [Abstract] [Full Text] [Related]

  • 6. 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 28; 71(3):330-9. PubMed ID: 15354580
    [Abstract] [Full Text] [Related]

  • 7. Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions.
    Li J, Ye A, Lee SJ, Singh H.
    Colloids Surf B Biointerfaces; 2013 Nov 01; 111():80-7. PubMed ID: 23792544
    [Abstract] [Full Text] [Related]

  • 8. Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis.
    Guo Q, Ye A, Lad M, Ferrua M, Dalgleish D, Singh H.
    Food Funct; 2015 Mar 01; 6(3):756-64. PubMed ID: 25562505
    [Abstract] [Full Text] [Related]

  • 9. Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats.
    Berrazaga I, Mession JL, Laleg K, Salles J, Guillet C, Patrac V, Giraudet C, Le Bacquer O, Boirie Y, Micard V, Husson F, Saurel R, Walrand S.
    J Dairy Sci; 2019 Feb 01; 102(2):1066-1082. PubMed ID: 30471905
    [Abstract] [Full Text] [Related]

  • 10. 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 01; 90(2):582-93. PubMed ID: 17235134
    [Abstract] [Full Text] [Related]

  • 11. Modification of protein structures by altering the whey protein profile and heat treatment affects in vitro static digestion of model infant milk formulas.
    Halabi A, Croguennec T, Bouhallab S, Dupont D, Deglaire A.
    Food Funct; 2020 Aug 01; 11(8):6933-6945. PubMed ID: 32692321
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment.
    Sarkar A, Murray B, Holmes M, Ettelaie R, Abdalla A, Yang X.
    Soft Matter; 2016 Apr 21; 12(15):3558-69. PubMed ID: 26959339
    [Abstract] [Full Text] [Related]

  • 14. 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 21; 73(4):423-30. PubMed ID: 16834815
    [Abstract] [Full Text] [Related]

  • 15. The impact of heat-set milk protein gel textures modified by pH on circulating amino acid appearance and gastric function in healthy female adults: a randomised controlled trial.
    Milan AM, Menting GGA, Barnett MPG, Liu Y, McNabb WC, Roy NC, Hutchings SC, Mungure T, Weeks M, Li S, Hort J, Calder S, O'Grady G, Mithen RF.
    Food Funct; 2024 May 20; 15(10):5613-5626. PubMed ID: 38722062
    [Abstract] [Full Text] [Related]

  • 16. Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins.
    Zhang S, Vardhanabhuti B.
    Food Chem; 2014 Feb 15; 145():473-80. PubMed ID: 24128503
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids.
    Luo N, Ye A, Wolber FM, Singh H.
    Molecules; 2021 Mar 04; 26(5):. PubMed ID: 33806537
    [Abstract] [Full Text] [Related]

  • 19. Generation of Soluble Advanced Glycation End Products Receptor (sRAGE)-Binding Ligands during Extensive Heat Treatment of Whey Protein/Lactose Mixtures Is Dependent on Glycation and Aggregation.
    Liu F, Teodorowicz M, Wichers HJ, van Boekel MA, Hettinga KA.
    J Agric Food Chem; 2016 Aug 24; 64(33):6477-86. PubMed ID: 27460534
    [Abstract] [Full Text] [Related]

  • 20. 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]

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