These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

159 related items for PubMed ID: 27732644

  • 1. 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; 11(10):e0164496. PubMed ID: 27732644
    [Abstract] [Full Text] [Related]

  • 2. Alkali cold gelation of whey proteins. Part I: sol-gel-sol(-gel) transitions.
    Mercadé-Prieto R, Gunasekaran S.
    Langmuir; 2009 May 19; 25(10):5785-92. PubMed ID: 19432494
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. 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 19; 48(10):5001-7. PubMed ID: 11052769
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. Physical and chemical interactions in cold gelation of food proteins.
    Alting AC, de Jongh HH, Visschers RW, Simons JW.
    J Agric Food Chem; 2002 Jul 31; 50(16):4682-9. PubMed ID: 12137497
    [Abstract] [Full Text] [Related]

  • 9. Disulfide-mediated polymerization of whey proteins in whey protein isolate-stabilized emulsions.
    Monahan FJ, McClements DJ, German JB.
    Adv Exp Med Biol; 1997 Jul 31; 415():127-36. PubMed ID: 9131188
    [Abstract] [Full Text] [Related]

  • 10. Gelation of casein-whey protein mixtures.
    Vasbinder AJ, van de Velde F, de Kruif CG.
    J Dairy Sci; 2004 May 31; 87(5):1167-76. PubMed ID: 15290963
    [Abstract] [Full Text] [Related]

  • 11. Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration.
    Alting AC, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2003 May 07; 51(10):3150-6. PubMed ID: 12720407
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
    Shiroodi SG, Lo YM.
    J Dairy Res; 2015 Nov 07; 82(4):506-12. PubMed ID: 26234882
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. 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 07; 90(2):582-93. PubMed ID: 17235134
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. The sol-gel-sol transformation behavior of egg white proteins induced by alkali.
    Gao X, Yao Y, Wu N, Xu M, Zhao Y, Tu Y.
    Int J Biol Macromol; 2020 Jul 15; 155():588-597. PubMed ID: 32234445
    [Abstract] [Full Text] [Related]

  • 18. Alkali cold gelation of whey proteins. Part II: Protein concentration.
    Mercadé-Prieto R, Gunasekaran S.
    Langmuir; 2009 May 19; 25(10):5793-801. PubMed ID: 19435293
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.