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Journal Abstract Search

576 related items for PubMed ID: 26234882

  • 21. Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides.
    Zhao H, Chen J, Hemar Y, Cui B.
    Food Chem; 2020 Apr 25; 310():125983. PubMed ID: 31835225
    [Abstract] [Full Text] [Related]

  • 22. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment.
    Sun C, Gunasekaran S.
    J Food Sci; 2010 Apr 25; 75(1):C1-8. PubMed ID: 20492138
    [Abstract] [Full Text] [Related]

  • 23. Gelation and microstructural properties of a millet-based yogurt-like product using polymerized whey protein and xanthan gum as thickening agents.
    Song X, Sun X, Ban Q, Cheng J, Zhang S, Guo M.
    J Food Sci; 2020 Nov 25; 85(11):3927-3933. PubMed ID: 33104246
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  • 24. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteins.
    Shang Y, Xiong YL.
    J Food Sci; 2010 Apr 25; 75(3):E178-85. PubMed ID: 20492292
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  • 25. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems.
    Wang Z, Zhang S, Vardhanabhuti B.
    J Food Sci; 2015 Aug 25; 80(8):N1893-902. PubMed ID: 26121991
    [Abstract] [Full Text] [Related]

  • 26. Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels.
    Zare M, Golmakani MT, Hosseini SMH.
    J Texture Stud; 2023 Oct 25; 54(5):720-735. PubMed ID: 37102498
    [Abstract] [Full Text] [Related]

  • 27. Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition.
    Cui H, Mu Z, Xu H, Bilawal A, Jiang Z, Hou J.
    Food Res Int; 2024 Sep 25; 192():114764. PubMed ID: 39147556
    [Abstract] [Full Text] [Related]

  • 28. 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 25; 81(2):N502-7. PubMed ID: 26754045
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  • 30. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN, Foegeding EA.
    J Food Sci; 2011 Apr 25; 76(3):E318-27. PubMed ID: 21535832
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  • 31. Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition.
    Rafe A, Vahedi E, Hasan-Sarei AG.
    J Sci Food Agric; 2016 Aug 25; 96(11):3890-6. PubMed ID: 26696599
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  • 34. 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 25; 101(12):10819-10830. PubMed ID: 30243639
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  • 35. Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels.
    Zamani S, Malchione N, Selig MJ, Abbaspourrad A.
    Food Funct; 2018 Feb 21; 9(2):982-990. PubMed ID: 29334398
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  • 38. Effects of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separation.
    Leksrisompong PN, Lanier TC, Foegeding EA.
    J Food Sci; 2012 Feb 21; 77(2):E60-7. PubMed ID: 22250989
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  • 40. Unveiling the rheological and thermal behavior of a novel Salecan and whey protein isolate composite gel.
    Zhang G, Cheng P, Chu L, Zhang H, Wang C, Shi R, Wang Z, Han J, Fan Z.
    Int J Biol Macromol; 2024 Jun 21; 271(Pt 2):132528. PubMed ID: 38777009
    [Abstract] [Full Text] [Related]

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