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219 related items for PubMed ID: 28490093

  • 1. Effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate using a newly developed approach in the analysis of difference-UV spectra.
    Nikolaidis A, Andreadis M, Moschakis T.
    Food Chem; 2017 Oct 01; 232():425-433. PubMed ID: 28490093
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Control of heat-induced aggregation of whey proteins using casein.
    O'Kennedy BT, Mounsey JS.
    J Agric Food Chem; 2006 Jul 26; 54(15):5637-42. PubMed ID: 16848557
    [Abstract] [Full Text] [Related]

  • 4. Effect of heating strategies on whey protein denaturation--Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry.
    Akkerman M, Rauh VM, Christensen M, Johansen LB, Hammershøj M, Larsen LB.
    J Dairy Sci; 2016 Jan 26; 99(1):152-66. PubMed ID: 26506552
    [Abstract] [Full Text] [Related]

  • 5. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.
    Anema SG, Li Y.
    J Agric Food Chem; 2003 Mar 12; 51(6):1640-6. PubMed ID: 12617598
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  • 8. 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 12; 104(6):6609-6619. PubMed ID: 33773779
    [Abstract] [Full Text] [Related]

  • 9. Fabrication of whey proteins aggregates by controlled heat treatment and pH: Factors affecting aggregate size.
    Sobhaninia M, Nasirpour A, Shahedi M, Golkar A, Desobry S.
    Int J Biol Macromol; 2018 Jun 12; 112():74-82. PubMed ID: 29414734
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  • 10. Effect of pH on the thermal denaturation of whey proteins in milk.
    Law AJ, Leaver J.
    J Agric Food Chem; 2000 Mar 12; 48(3):672-9. PubMed ID: 10725132
    [Abstract] [Full Text] [Related]

  • 11. Ionic strength and buffering capacity of emulsifying salts determine denaturation and gelation temperatures of whey proteins.
    Perez D, Harte F, Lopez-Pedemonte T.
    J Dairy Sci; 2022 Sep 12; 105(9):7230-7241. PubMed ID: 35879172
    [Abstract] [Full Text] [Related]

  • 12. Effects of thermally induced denaturation on technological-functional properties of whey protein isolate-based films.
    Schmid M, Krimmel B, Grupa U, Noller K.
    J Dairy Sci; 2014 Sep 12; 97(9):5315-27. PubMed ID: 25022684
    [Abstract] [Full Text] [Related]

  • 13. Comparative study on heat stability and functionality of camel and bovine milk whey proteins.
    Laleye LC, Jobe B, Wasesa AA.
    J Dairy Sci; 2008 Dec 12; 91(12):4527-34. PubMed ID: 19038927
    [Abstract] [Full Text] [Related]

  • 14. Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating.
    Lin Y, Kelly AL, O'Mahony JA, Guinee TP.
    Food Chem; 2018 Apr 15; 245():1079-1086. PubMed ID: 29287325
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  • 15. Influence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteins.
    Gaspard SJ, Sunds AV, Larsen LB, Poulsen NA, O'Mahony JA, Kelly AL, Brodkorb A.
    J Dairy Sci; 2020 Jun 15; 103(6):4975-4990. PubMed ID: 32229125
    [Abstract] [Full Text] [Related]

  • 16. Fine-stranded and particulate aggregates of heat-denatured whey proteins visualized by atomic force microscopy.
    Ikeda S, Morris VJ.
    Biomacromolecules; 2002 Jun 15; 3(2):382-9. PubMed ID: 11888326
    [Abstract] [Full Text] [Related]

  • 17. Functional properties of whey proteins microparticulated at low pH.
    Dissanayake M, Liyanaarachchi S, Vasiljevic T.
    J Dairy Sci; 2012 Apr 15; 95(4):1667-79. PubMed ID: 22459815
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Stabilization of whey protein isolate-pectin complexes by heat.
    Gentès MC, St-Gelais D, Turgeon SL.
    J Agric Food Chem; 2010 Jun 09; 58(11):7051-8. PubMed ID: 20462219
    [Abstract] [Full Text] [Related]

  • 20. Light-scattering study of the structure of aggregates and gels formed by heat-denatured whey protein isolate and beta-lactoglobulin at neutral pH.
    Mahmoudi N, Mehalebi S, Nicolai T, Durand D, Riaublanc A.
    J Agric Food Chem; 2007 Apr 18; 55(8):3104-11. PubMed ID: 17378578
    [Abstract] [Full Text] [Related]

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