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Journal Abstract Search

184 related items for PubMed ID: 27664676

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  • 2. Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonication.
    Chandrapala J, Bui D, Kentish S, Ashokkumar M.
    J Dairy Res; 2014 May; 81(2):238-44. PubMed ID: 24698480
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  • 3. Rheological properties of acid gels prepared from heated pH-adjusted skim milk.
    Anema SG, Lee SK, Lowe EK, Klostermeyer H.
    J Agric Food Chem; 2004 Jan 28; 52(2):337-43. PubMed ID: 14733518
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  • 4. Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts.
    Hovjecki M, Miloradovic Z, Rac V, Pudja P, Miocinovic J.
    J Texture Stud; 2020 Aug 28; 51(4):680-687. PubMed ID: 32281111
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  • 5. Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk.
    Sanchez Alan K, Subbiah J, Schmidt KA.
    J Dairy Sci; 2019 Feb 28; 102(2):1096-1107. PubMed ID: 30594376
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  • 9. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN, Foegeding EA.
    J Food Sci; 2011 Apr 28; 76(3):E318-27. PubMed ID: 21535832
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  • 10. Effect of pH and heat treatment conditions on physicochemical and acid gelation properties of liquid milk protein concentrate.
    Rafiee Tari N, Gaygadzhiev Z, Guri A, Wright A.
    J Dairy Sci; 2021 Jun 28; 104(6):6609-6619. PubMed ID: 33773779
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  • 11. Yogurt made from milk heated at different pH values.
    Ozcan T, Horne DS, Lucey JA.
    J Dairy Sci; 2015 Oct 28; 98(10):6749-58. PubMed ID: 26233452
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  • 15. Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat's milk.
    Zhao L, Zhang S, Uluko H, Liu L, Lu J, Xue H, Kong F, Lv J.
    Food Chem; 2014 Dec 15; 165():167-74. PubMed ID: 25038663
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  • 17. The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy.
    Obeid S, Guyomarc'h F, Tanguy G, Leconte N, Rousseau F, Dolivet A, Leduc A, Wu X, Cauty C, Jan G, Gaucheron F, Lopez C.
    Food Res Int; 2020 Mar 15; 129():108847. PubMed ID: 32036922
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  • 18. Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet.
    Luo J, Wang Y, Guo H, Ren F.
    J Food Sci; 2017 Mar 15; 82(3):670-678. PubMed ID: 28295325
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  • 20. 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 15; 48():499-508. PubMed ID: 30080577
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