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Journal Abstract Search

604 related items for PubMed ID: 26454287

  • 1. Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates.
    Eshpari H, Jimenez-Flores R, Tong PS, Corredig M.
    J Dairy Sci; 2015 Dec; 98(12):8454-63. PubMed ID: 26454287
    [Abstract] [Full Text] [Related]

  • 2. Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration.
    Eshpari H, Jimenez-Flores R, Tong PS, Corredig M.
    Food Res Int; 2017 Dec; 102():409-418. PubMed ID: 29195966
    [Abstract] [Full Text] [Related]

  • 3. Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk.
    Eshpari H, Tong PS, Corredig M.
    J Dairy Sci; 2014 Dec; 97(12):7394-401. PubMed ID: 25459904
    [Abstract] [Full Text] [Related]

  • 4. Diafiltration affects the gelation properties of concentrated casein micelle suspensions obtained by filtration.
    Zhao Z, Renhe I, Fu R, Corredig M.
    J Dairy Res; 2020 May; 87(2):248-254. PubMed ID: 32406367
    [Abstract] [Full Text] [Related]

  • 5. Rheological properties of rennet gels containing milk protein concentrates.
    Ferrer MA, Hill AR, Corredig M.
    J Dairy Sci; 2008 Mar; 91(3):959-69. PubMed ID: 18292251
    [Abstract] [Full Text] [Related]

  • 6. Cold ultrafiltered or microfiltered milk retentates: A systematic comparison of the effects of compositional differences on their gelation functionality.
    Coşkun Ö, Wiking L, Corredig M.
    J Dairy Sci; 2023 May; 106(5):3123-3136. PubMed ID: 37002138
    [Abstract] [Full Text] [Related]

  • 7. Acid induced gelation behavior of skim milk concentrated by membrane filtration.
    Li Y, Corredig M.
    J Texture Stud; 2020 Feb; 51(1):101-110. PubMed ID: 31654583
    [Abstract] [Full Text] [Related]

  • 8. Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk.
    Choi J, Horne DS, Lucey JA.
    J Dairy Sci; 2015 Sep; 98(9):5955-66. PubMed ID: 26188568
    [Abstract] [Full Text] [Related]

  • 9. Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein.
    Rupp LS, Molitor MS, Lucey JA.
    J Dairy Sci; 2018 Sep; 101(9):7702-7713. PubMed ID: 29935826
    [Abstract] [Full Text] [Related]

  • 10. Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide.
    Marella C, Salunke P, Biswas AC, Kommineni A, Metzger LE.
    J Dairy Sci; 2015 Jun; 98(6):3577-89. PubMed ID: 25828657
    [Abstract] [Full Text] [Related]

  • 11. Effects of pH-modification on the rennet coagulation of concentrated casein micelles suspensions.
    Zhao Z, Corredig M.
    Food Chem; 2020 Jun 30; 316():126199. PubMed ID: 32036175
    [Abstract] [Full Text] [Related]

  • 12. Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates.
    Renhe IRT, Corredig M.
    J Dairy Sci; 2018 Oct 30; 101(10):8757-8766. PubMed ID: 30100497
    [Abstract] [Full Text] [Related]

  • 13. Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis.
    Lauzin A, Bérubé A, Britten M, Pouliot Y.
    J Dairy Sci; 2019 May 30; 102(5):3939-3946. PubMed ID: 30852024
    [Abstract] [Full Text] [Related]

  • 14. Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate.
    Luo X, Vasiljevic T, Ramchandran L.
    J Dairy Sci; 2016 Feb 30; 99(2):1083-1094. PubMed ID: 26686705
    [Abstract] [Full Text] [Related]

  • 15. Minor acidification of diafiltration water using various acidification agents affects the composition and rennet coagulation properties of the resulting microfiltration casein concentrate.
    Gaber SM, Johansen AG, Devold TG, Rukke EO, Skeie SB.
    J Dairy Sci; 2020 Sep 30; 103(9):7927-7938. PubMed ID: 32684480
    [Abstract] [Full Text] [Related]

  • 16. Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels.
    Meletharayil GH, Patel HA, Metzger LE, Marella C, Huppertz T.
    J Dairy Sci; 2018 Mar 30; 101(3):1864-1871. PubMed ID: 29331472
    [Abstract] [Full Text] [Related]

  • 17. Effect of mild thermal and pH changes on the sol-gel transition in skim milk.
    Tieu S, Harte F.
    J Dairy Sci; 2022 Oct 30; 105(10):7926-7939. PubMed ID: 35965122
    [Abstract] [Full Text] [Related]

  • 18. Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate.
    Lin Y, Kelly AL, O'Mahony JA, Guinee TP.
    J Dairy Sci; 2018 Aug 30; 101(8):6799-6813. PubMed ID: 29803416
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. 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]

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