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Journal Abstract Search

159 related items for PubMed ID: 27732644

  • 21. Swelling of whey and egg white protein hydrogels with stranded and particulate microstructures.
    Li H, Zhao L, Chen XD, Mercadé-Prieto R.
    Int J Biol Macromol; 2016 Feb; 83():152-9. PubMed ID: 26627602
    [Abstract] [Full Text] [Related]

  • 22. Acid-induced gelation of enzymatically modified, preheated whey proteins.
    Eissa AS, Khan SA.
    J Agric Food Chem; 2005 Jun 15; 53(12):5010-7. PubMed ID: 15941349
    [Abstract] [Full Text] [Related]

  • 23. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels.
    Wu M, Xiong YL, Chen J.
    Meat Sci; 2011 Jul 15; 88(3):384-90. PubMed ID: 21342749
    [Abstract] [Full Text] [Related]

  • 24. Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions.
    Ikeda S, Nishinari K, Foegeding EA.
    Biopolymers; 2011 Jul 15; 56(2):109-19. PubMed ID: 11592057
    [Abstract] [Full Text] [Related]

  • 25. Influence and effect mechanism of disulfide bonds linkages between protein-coated lipid droplets and the protein matrix on the physicochemical properties, microstructure, and protein structure of ovalbumin emulsion gels.
    Li R, Wu N, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y.
    Colloids Surf B Biointerfaces; 2023 Mar 15; 223():113182. PubMed ID: 36736177
    [Abstract] [Full Text] [Related]

  • 26. Enzymatic cross-linking of alkali extracted arabinoxylans: gel rheological and structural characteristics.
    Berlanga-Reyes CM, Carvajal-Millan E, Lizardi-Mendoza J, Islas-Rubio AR, Rascón-Chu A.
    Int J Mol Sci; 2011 Mar 15; 12(9):5853-61. PubMed ID: 22016631
    [Abstract] [Full Text] [Related]

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  • 28. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
    Peng Y, Horne DS, Lucey JA.
    J Dairy Sci; 2010 May 15; 93(5):1910-7. PubMed ID: 20412904
    [Abstract] [Full Text] [Related]

  • 29. Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels.
    Grasberger K, Hammershøj M, Corredig M.
    Food Res Int; 2024 Feb 15; 178():113987. PubMed ID: 38309923
    [Abstract] [Full Text] [Related]

  • 30. Pressure-induced unfolding and aggregation of the proteins in whey protein concentrate solutions.
    Patel HA, Singh H, Havea P, Considine T, Creamer LK.
    J Agric Food Chem; 2005 Nov 30; 53(24):9590-601. PubMed ID: 16302782
    [Abstract] [Full Text] [Related]

  • 31. Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate.
    Leon AM, Aguilera JM, Park DJ.
    Carbohydr Polym; 2019 Mar 01; 207():571-579. PubMed ID: 30600041
    [Abstract] [Full Text] [Related]

  • 32. Characterisation of heat-induced protein aggregation in whey protein isolate and the influence of aggregation on the availability of amino groups as measured by the ortho-phthaldialdehyde (OPA) and trinitrobenzenesulfonic acid (TNBS) methods.
    Mulcahy EM, Fargier-Lagrange M, Mulvihill DM, O'Mahony JA.
    Food Chem; 2017 Aug 15; 229():66-74. PubMed ID: 28372228
    [Abstract] [Full Text] [Related]

  • 33. Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation.
    Zhang M, Sun H, Liu Y, Wang Y, Piao C, Cai D, Wang Y, Liu J.
    J Sci Food Agric; 2021 Jan 30; 101(2):659-665. PubMed ID: 32696453
    [Abstract] [Full Text] [Related]

  • 34. The pH threshold in the dissolution of beta-lactoglobulin gels and aggregates in alkali.
    Mercadé-Prieto R, Paterson WR, Wilson DI.
    Biomacromolecules; 2007 Apr 30; 8(4):1162-70. PubMed ID: 17378604
    [Abstract] [Full Text] [Related]

  • 35. Effect of gel structure on the dissolution of heat-induced beta-lactoglobulin gels in alkali.
    Mercadé-Prieto R, Falconer RJ, Paterson WR, Wilson DI.
    J Agric Food Chem; 2006 Jul 26; 54(15):5437-44. PubMed ID: 16848529
    [Abstract] [Full Text] [Related]

  • 36. Cysteine inducing formation and reshuffling of disulfide bonds in cold-extruded whey protein molecules: From structural and functional characteristics to cytotoxicity.
    Yang N, Qian S, Jiang Z, Hou J.
    Food Chem; 2021 Oct 30; 360():130121. PubMed ID: 34034051
    [Abstract] [Full Text] [Related]

  • 37. The effects of lotus root amylopectin on the formation of whey protein isolate gels.
    Liu K, Li QM, Pan LH, Qian XP, Zhang HL, Zha XQ, Luo JP.
    Carbohydr Polym; 2017 Nov 01; 175():721-727. PubMed ID: 28917922
    [Abstract] [Full Text] [Related]

  • 38. Effects of sugars on whey protein isolate gelation.
    Rich LM, Foegeding EA.
    J Agric Food Chem; 2000 Oct 01; 48(10):5046-52. PubMed ID: 11052776
    [Abstract] [Full Text] [Related]

  • 39. 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
    [Abstract] [Full Text] [Related]

  • 40. Do sulfhydryl groups affect aggregation and gelation properties of ovalbumin?
    Broersen K, Van Teeffelen AM, Vries A, Voragen AG, Hamer RJ, De Jongh HH.
    J Agric Food Chem; 2006 Jul 12; 54(14):5166-74. PubMed ID: 16819931
    [Abstract] [Full Text] [Related]

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