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153 related items for PubMed ID: 26304368

  • 1. Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation.
    Frydenberg RP, Hammershøj M, Andersen U, Greve MT, Wiking L.
    Food Chem; 2016 Feb 01; 192():415-23. PubMed ID: 26304368
    [Abstract] [Full Text] [Related]

  • 2. High pressure-induced denaturation of alpha-lactalbumin and beta-lactoglobulin in bovine milk and whey: a possible mechanism.
    Huppertz T, Fox PF, Kelly AL.
    J Dairy Res; 2004 Nov 01; 71(4):489-95. PubMed ID: 15605716
    [Abstract] [Full Text] [Related]

  • 3. Effect of hydrogen peroxide on improving the heat stability of whey protein isolate solutions.
    Sutariya S, Patel H.
    Food Chem; 2017 May 15; 223():114-120. PubMed ID: 28069116
    [Abstract] [Full Text] [Related]

  • 4. Thermal modifications of structure and co-denaturation of alpha-lactalbumin and beta-lactoglobulin induce changes of solubility and susceptibility to proteases.
    Bertrand-Harb C, Baday A, Dalgalarrondo M, Chobert JM, Haertlé T.
    Nahrung; 2002 Aug 15; 46(4):283-9. PubMed ID: 12224426
    [Abstract] [Full Text] [Related]

  • 5. Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition.
    Halabi A, Deglaire A, Hamon P, Bouhallab S, Dupont D, Croguennec T.
    Food Chem; 2020 Jan 01; 302():125296. PubMed ID: 31400698
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 72(3):369-78. PubMed ID: 16174369
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Beta-lactoglobulin is a thermal marker in processed milk as studied by electrophoresis and circular dichroic spectra.
    Chen WL, Hwang MT, Liau CY, Ho JC, Hong KC, Mao SJ.
    J Dairy Sci; 2005 May 01; 88(5):1618-30. PubMed ID: 15829652
    [Abstract] [Full Text] [Related]

  • 9. Ultrasonication of reconstituted whole milk and its effect on acid gelation.
    Nguyen NHA, Anema SG.
    Food Chem; 2017 Feb 15; 217():593-601. PubMed ID: 27664676
    [Abstract] [Full Text] [Related]

  • 10. Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates.
    Estévez N, Fuciños P, Bargiela V, Picó G, Valetti NW, Tovar CA, Rúa ML.
    Food Chem; 2017 Mar 15; 219():169-178. PubMed ID: 27765213
    [Abstract] [Full Text] [Related]

  • 11. Ionic strength and buffering capacity of emulsifying salts determine denaturation and gelation temperatures of whey proteins.
    Perez D, Harte F, Lopez-Pedemonte T.
    J Dairy Sci; 2022 Sep 15; 105(9):7230-7241. PubMed ID: 35879172
    [Abstract] [Full Text] [Related]

  • 12. Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel.
    Shen X, Zhao C, Guo M.
    Ultrason Sonochem; 2017 Nov 15; 39():810-815. PubMed ID: 28733010
    [Abstract] [Full Text] [Related]

  • 13. Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties.
    Khatkar AB, Kaur A, Khatkar SK, Mehta N.
    Ultrason Sonochem; 2018 Dec 15; 49():333-342. PubMed ID: 30174249
    [Abstract] [Full Text] [Related]

  • 14. Effect of heating strategies on whey protein denaturation--Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry.
    Akkerman M, Rauh VM, Christensen M, Johansen LB, Hammershøj M, Larsen LB.
    J Dairy Sci; 2016 Jan 15; 99(1):152-66. PubMed ID: 26506552
    [Abstract] [Full Text] [Related]

  • 15. Heat-induced changes in the ultrasonic properties of whey proteins.
    Corredig M, Verespej E, Dalgleish DG.
    J Agric Food Chem; 2004 Jul 14; 52(14):4465-71. PubMed ID: 15237953
    [Abstract] [Full Text] [Related]

  • 16. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate.
    Alting AC, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2000 Oct 14; 48(10):5001-7. PubMed ID: 11052769
    [Abstract] [Full Text] [Related]

  • 17. Functionalised dairy streams: Tailoring protein functionality using sonication and heating.
    Leong TSH, Walter V, Gamlath CJ, Yang M, Martin GJO, Ashokkumar M.
    Ultrason Sonochem; 2018 Nov 14; 48():499-508. PubMed ID: 30080577
    [Abstract] [Full Text] [Related]

  • 18. Combined effect of heat treatment and ionic strength on the functionality of whey proteins.
    Hussain R, Gaiani C, Jeandel C, Ghanbaja J, Scher J.
    J Dairy Sci; 2012 Nov 14; 95(11):6260-73. PubMed ID: 22939789
    [Abstract] [Full Text] [Related]

  • 19. Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins.
    Lei Z, Chen XD, Mercadé-Prieto R.
    PLoS One; 2016 Nov 14; 11(10):e0164496. PubMed ID: 27732644
    [Abstract] [Full Text] [Related]

  • 20. Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate.
    Nguyen BT, Balakrishnan G, Jacquette B, Nicolai T, Chassenieux C, Schmitt C, Bovetto L.
    Biomacromolecules; 2016 Nov 14; 17(11):3800-3807. PubMed ID: 27712058
    [Abstract] [Full Text] [Related]

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