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Pubmed for Handhelds

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Journal Abstract Search

390 related items for PubMed ID: 27712058

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  • 5. 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
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  • 6. Monitoring sodium caseinate and whey protein isolate interaction with mild preheat treatment using ultrasound spectroscopy and confocal laser scanning microscopy.
    Yuno-Ohta N, Hoshi Y, Shimazaki M, Ohta H, Hori K.
    Colloids Surf B Biointerfaces; 2024 Sep 01; 241():114016. PubMed ID: 38865870
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  • 12. 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 01; 101(12):10819-10830. PubMed ID: 30243639
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  • 13. 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
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  • 14. 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 01; 84(5):1094-1103. PubMed ID: 31038744
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  • 16. Gelation of casein-whey protein mixtures.
    Vasbinder AJ, van de Velde F, de Kruif CG.
    J Dairy Sci; 2004 May 01; 87(5):1167-76. PubMed ID: 15290963
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  • 18. 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
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  • 19. Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel.
    Lavoisier A, Vilgis TA, Aguilera JM.
    Curr Res Food Sci; 2019 Nov 01; 1():31-42. PubMed ID: 32914103
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  • 20. Effect of protein type, concentration and oil droplet size on the formation of repulsively jammed elastic nanoemulsion gels.
    Patel A, Mohanan A, Ghosh S.
    Soft Matter; 2019 Dec 04; 15(47):9762-9775. PubMed ID: 31742298
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