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Journal Abstract Search

190 related items for PubMed ID: 28444689

  • 1. The Young's Modulus, Fracture Stress, and Fracture Strain of Gellan Hydrogels Filled with Whey Protein Microparticles.
    Lam CWY, Ikeda S.
    J Food Sci; 2017 May; 82(5):1157-1162. PubMed ID: 28444689
    [Abstract] [Full Text] [Related]

  • 2. Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oil.
    Ahmadi M, Madadlou A, Saboury AA.
    Food Chem; 2016 Apr 01; 196():1016-22. PubMed ID: 26593584
    [Abstract] [Full Text] [Related]

  • 3. Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture.
    Rodriguez AC, Torrez Irigoyen MR, Navarro AS, Yamul DK.
    J Sci Food Agric; 2017 Nov 01; 97(14):4969-4977. PubMed ID: 28402599
    [Abstract] [Full Text] [Related]

  • 4. Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels.
    Gravelle AJ, Nicholson RA, Barbut S, Marangoni AG.
    Food Res Int; 2019 Aug 01; 122():209-221. PubMed ID: 31229074
    [Abstract] [Full Text] [Related]

  • 5. Effects of the conjugation of whey proteins with gellan polysaccharides on surfactant-induced competitive displacement from the air-water interface.
    Cai B, Ikeda S.
    J Dairy Sci; 2016 Aug 01; 99(8):6026-6035. PubMed ID: 27265176
    [Abstract] [Full Text] [Related]

  • 6. Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins.
    Li Q, Zhao Z.
    Food Chem; 2018 Jun 30; 252():92-98. PubMed ID: 29478568
    [Abstract] [Full Text] [Related]

  • 7. Effect of pH on the thermal gel properties of whey protein isolate-high acyl gellan gum.
    Guo N, Ma Y, Zhang F, Zhu G, Yu Z, Dai H, Wang Z.
    J Sci Food Agric; 2023 May 30; 103(7):3346-3352. PubMed ID: 36799110
    [Abstract] [Full Text] [Related]

  • 8. Effect of high acyl gellan gum and pH on the structural and foaming properties of heated whey protein suspensions.
    Zhu R, Jones OG.
    Food Chem; 2024 Aug 15; 449():139255. PubMed ID: 38583400
    [Abstract] [Full Text] [Related]

  • 9. Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel.
    Gravelle AJ, Marangoni AG.
    Data Brief; 2021 Oct 15; 38():107410. PubMed ID: 34621934
    [Abstract] [Full Text] [Related]

  • 10. Effect of pH change on size and nanomechanical behavior of whey protein microgels.
    Bahri A, Chevalier-Lucia D, Marchesseau S, Schmitt C, Gergely C, Martin M.
    J Colloid Interface Sci; 2019 Nov 01; 555():558-568. PubMed ID: 31404840
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 82(4):506-12. PubMed ID: 26234882
    [Abstract] [Full Text] [Related]

  • 12. Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle.
    Shiroodi SG, Rasco BA, Lo YM.
    J Food Sci; 2015 Jul 01; 80(7):E1498-505. PubMed ID: 26012512
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. The importance of swelling for in vitro gastric digestion of whey protein gels.
    Deng R, Mars M, Van Der Sman RGM, Smeets PAM, Janssen AEM.
    Food Chem; 2020 Nov 15; 330():127182. PubMed ID: 32526648
    [Abstract] [Full Text] [Related]

  • 15. Compression test of soft gellan gels using a soft machine equipped with a transparent artificial tongue.
    Kohyama K.
    J Texture Stud; 2020 Aug 15; 51(4):612-621. PubMed ID: 32067242
    [Abstract] [Full Text] [Related]

  • 16. The reinforcement of gellan gel network by the immersion into salt solution.
    Nitta Y, Ikeda S, Nishinari K.
    Int J Biol Macromol; 2006 Mar 30; 38(2):145-7. PubMed ID: 16530821
    [Abstract] [Full Text] [Related]

  • 17. Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures.
    Fu W, Nakamura T.
    Biosci Biotechnol Biochem; 2017 Apr 30; 81(4):839-847. PubMed ID: 28140770
    [Abstract] [Full Text] [Related]

  • 18. 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 30; 83():152-9. PubMed ID: 26627602
    [Abstract] [Full Text] [Related]

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