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Journal Abstract Search

304 related items for PubMed ID: 26121991

  • 1. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems.
    Wang Z, Zhang S, Vardhanabhuti B.
    J Food Sci; 2015 Aug; 80(8):N1893-902. PubMed ID: 26121991
    [Abstract] [Full Text] [Related]

  • 2. Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions-Effect of pH and protein concentration.
    Buggy AK, McManus JJ, Brodkorb A, Hogan SA, Fenelon MA.
    J Dairy Sci; 2018 Dec; 101(12):10819-10830. PubMed ID: 30243639
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  • 3. Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan.
    Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Amador-Espejo G.
    Food Sci Technol Int; 2023 Dec; 29(8):831-846. PubMed ID: 36113116
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  • 4. High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties.
    Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Rojas-López M, Amador-Espejo GG.
    Ultrason Sonochem; 2021 Jan; 70():105340. PubMed ID: 32942167
    [Abstract] [Full Text] [Related]

  • 5. Utilizing whey protein isolate and polysaccharide complexes to stabilize aerated dairy gels.
    O'Chiu E, Vardhanabhuti B.
    J Dairy Sci; 2017 May; 100(5):3404-3412. PubMed ID: 28284696
    [Abstract] [Full Text] [Related]

  • 6. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
    Shiroodi SG, Lo YM.
    J Dairy Res; 2015 Nov; 82(4):506-12. PubMed ID: 26234882
    [Abstract] [Full Text] [Related]

  • 7. Effect of CMC Molecular Weight on Acid-Induced Gelation of Heated WPI-CMC Soluble Complex.
    Huan Y, Zhang S, Vardhanabhuti B.
    J Food Sci; 2016 Feb; 81(2):N502-7. PubMed ID: 26754045
    [Abstract] [Full Text] [Related]

  • 8. Effect of the biopolymer mixing ratio on the formation of electrostatically coupled whey protein-κ- and ι-carrageenan networks in the presence and absence of oil droplets.
    Lam RS, Nickerson MT.
    J Agric Food Chem; 2014 Aug 27; 62(34):8730-9. PubMed ID: 25101482
    [Abstract] [Full Text] [Related]

  • 9. Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural, and interfacial properties.
    Yang X, Berry TK, Foegeding EA.
    J Food Sci; 2009 Jun 27; 74(5):E259-68. PubMed ID: 19646041
    [Abstract] [Full Text] [Related]

  • 10. Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins.
    Davis JP, Foegeding EA.
    Colloids Surf B Biointerfaces; 2007 Feb 15; 54(2):200-10. PubMed ID: 17123793
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  • 15. Structure and rheological properties of extruded whey protein isolate: Impact of inulin.
    Li J, Yang J, Li J, Gantumur MA, Wei X, Oh KC, Jiang Z.
    Int J Biol Macromol; 2023 Jan 31; 226():1570-1578. PubMed ID: 36450303
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  • 19. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide.
    Smith TJ, Foegeding EA, Drake M.
    J Food Sci; 2015 Oct 31; 80(10):C2153-60. PubMed ID: 26317318
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