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424 related items for PubMed ID: 25529690

  • 1. Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk.
    Anema SG, Li Y.
    Food Chem; 2015 May 01; 174():339-47. PubMed ID: 25529690
    [Abstract] [Full Text] [Related]

  • 2. On heating milk, the dissociation of kappa-casein from the casein micelles can precede interactions with the denatured whey proteins.
    Anema SG.
    J Dairy Res; 2008 Nov 01; 75(4):415-21. PubMed ID: 18701003
    [Abstract] [Full Text] [Related]

  • 3. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size.
    Anema SG, Li Y.
    J Dairy Res; 2003 Feb 01; 70(1):73-83. PubMed ID: 12617395
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. Rennet-induced aggregation of heated pH-adjusted skim milk.
    Anema SG, Lee SK, Klostermeyer H.
    J Agric Food Chem; 2011 Aug 10; 59(15):8413-22. PubMed ID: 21675800
    [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. Novel details on the dissociation of casein micelle suspensions as a function of pH and temperature.
    M Ller TL, Nielsen SRB, Corredig M.
    J Dairy Sci; 2023 Dec 28; 106(12):8368-8374. PubMed ID: 37678779
    [Abstract] [Full Text] [Related]

  • 9. Microstructural changes in casein supramolecules during acidification of skim milk.
    McMahon DJ, Du H, McManus WR, Larsen KM.
    J Dairy Sci; 2009 Dec 28; 92(12):5854-67. PubMed ID: 19923590
    [Abstract] [Full Text] [Related]

  • 10. Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy.
    Alexander M, Dalgleish DG.
    Langmuir; 2005 Nov 22; 21(24):11380-6. PubMed ID: 16285814
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles.
    Schorsch BC, Wilkins DK, Jonest MG, Norton IT.
    J Dairy Res; 2001 Aug 16; 68(3):471-81. PubMed ID: 11694049
    [Abstract] [Full Text] [Related]

  • 13. Control of heat-induced aggregation of whey proteins using casein.
    O'Kennedy BT, Mounsey JS.
    J Agric Food Chem; 2006 Jul 26; 54(15):5637-42. PubMed ID: 16848557
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration.
    Oldfield DJ, Singh H, Taylor MW.
    J Dairy Res; 2005 Aug 23; 72(3):369-78. PubMed ID: 16174369
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Gelation of casein-whey protein mixtures.
    Vasbinder AJ, van de Velde F, de Kruif CG.
    J Dairy Sci; 2004 May 08; 87(5):1167-76. PubMed ID: 15290963
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. 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]

  • 20. Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios.
    Singh MJ, Chandrapala J, Udabage P, McKinnon I, Augustin MA.
    J Dairy Res; 2015 May 17; 82(2):135-42. PubMed ID: 25499614
    [Abstract] [Full Text] [Related]

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