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Journal Abstract Search

576 related items for PubMed ID: 26234882

  • 1. 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]

  • 2. Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle.
    Shiroodi SG, Rasco BA, Lo YM.
    J Food Sci; 2015 Jul; 80(7):E1498-505. PubMed ID: 26012512
    [Abstract] [Full Text] [Related]

  • 3. Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy.
    Williams PD, Oztop MH, McCarthy MJ, McCarthy KL, Lo YM.
    J Food Sci; 2011 Aug; 76(6):E472-8. PubMed ID: 22417499
    [Abstract] [Full Text] [Related]

  • 4. Effect of curdlan on the gel properties and interactions of whey protein isolate gels.
    Hu W, Xu X, Wang X, Ma T, Li Y, Qin X, Wei J, Chen S.
    Int J Biol Macromol; 2024 Oct; 277(Pt 3):134161. PubMed ID: 39059535
    [Abstract] [Full Text] [Related]

  • 5. Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions.
    Zhang S, Zhang Z, Vardhanabhuti B.
    Food Funct; 2014 Aug; 5(8):1829-38. PubMed ID: 24920131
    [Abstract] [Full Text] [Related]

  • 6. Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils.
    Peng J, Calabrese V, Geurtz J, Velikov KP, Venema P, van der Linden E.
    J Food Sci; 2019 May; 84(5):1094-1103. PubMed ID: 31038744
    [Abstract] [Full Text] [Related]

  • 7. Mixed gels from whey protein isolate and cellulose microfibrils.
    Peng J, Calabrese V, Ainis WN, Scager R, Velikov KP, Venema P, van der Linden E.
    Int J Biol Macromol; 2019 Mar 01; 124():1094-1105. PubMed ID: 30476515
    [Abstract] [Full Text] [Related]

  • 8. Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins.
    Li Q, Zhao Z.
    Food Chem; 2018 Jun 30; 252():92-98. PubMed ID: 29478568
    [Abstract] [Full Text] [Related]

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  • 11. Utilizing whey protein isolate and polysaccharide complexes to stabilize aerated dairy gels.
    O'Chiu E, Vardhanabhuti B.
    J Dairy Sci; 2017 May 30; 100(5):3404-3412. PubMed ID: 28284696
    [Abstract] [Full Text] [Related]

  • 12. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
    Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W.
    Food Res Int; 2019 May 30; 119():315-324. PubMed ID: 30884662
    [Abstract] [Full Text] [Related]

  • 13. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
    Peng Y, Horne DS, Lucey JA.
    J Dairy Sci; 2010 May 30; 93(5):1910-7. PubMed ID: 20412904
    [Abstract] [Full Text] [Related]

  • 14. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
    Copetti G, Grassi M, Lapasin R, Pricl S.
    Glycoconj J; 1997 Dec 30; 14(8):951-61. PubMed ID: 9486428
    [Abstract] [Full Text] [Related]

  • 15. Carboxymethylation modification, characterization of dandelion root polysaccharide and its effects on gel properties and microstructure of whey protein isolate.
    Li L, Zhang F, Zhu L, Yang Y, Xu Y, Wang L, Li T.
    Int J Biol Macromol; 2023 Jul 01; 242(Pt 2):124781. PubMed ID: 37172707
    [Abstract] [Full Text] [Related]

  • 16. Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction.
    Wen-Qiong W, Pei-Pei Y, Ji-Yang Z, Zhi-Hang G.
    J Food Sci; 2021 Apr 01; 86(4):1228-1242. PubMed ID: 33650110
    [Abstract] [Full Text] [Related]

  • 17. Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels.
    Jiang L, Ren Y, Xiao Y, Liu S, Zhang J, Yu Q, Chen Y, Xie J.
    Carbohydr Polym; 2020 Aug 15; 242():116424. PubMed ID: 32564846
    [Abstract] [Full Text] [Related]

  • 18. Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin.
    Lv P, Wang D, Dai L, Wu X, Gao Y, Yuan F.
    Food Res Int; 2020 Jun 15; 132():109032. PubMed ID: 32331631
    [Abstract] [Full Text] [Related]

  • 19. The effects of lotus root amylopectin on the formation of whey protein isolate gels.
    Liu K, Li QM, Pan LH, Qian XP, Zhang HL, Zha XQ, Luo JP.
    Carbohydr Polym; 2017 Nov 01; 175():721-727. PubMed ID: 28917922
    [Abstract] [Full Text] [Related]

  • 20. Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures.
    Fu W, Nakamura T.
    Biosci Biotechnol Biochem; 2017 Apr 01; 81(4):839-847. PubMed ID: 28140770
    [Abstract] [Full Text] [Related]

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