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Journal Abstract Search

251 related items for PubMed ID: 29803416

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  • 3. Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates.
    Eshpari H, Jimenez-Flores R, Tong PS, Corredig M.
    J Dairy Sci; 2015 Dec; 98(12):8454-63. PubMed ID: 26454287
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  • 4. Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk.
    Eshpari H, Tong PS, Corredig M.
    J Dairy Sci; 2014 Dec; 97(12):7394-401. PubMed ID: 25459904
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  • 5. 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; 104(6):6609-6619. PubMed ID: 33773779
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  • 6. Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate.
    Luo X, Vasiljevic T, Ramchandran L.
    J Dairy Sci; 2016 Feb; 99(2):1083-1094. PubMed ID: 26686705
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  • 7. Rheological properties of rennet gels containing milk protein concentrates.
    Ferrer MA, Hill AR, Corredig M.
    J Dairy Sci; 2008 Mar; 91(3):959-69. PubMed ID: 18292251
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  • 8. Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Unmelted texture.
    Salunke P, Marella C, Amamcharla JK, Muthukumarappan K, Metzger LE.
    J Dairy Sci; 2022 Oct; 105(10):7891-7903. PubMed ID: 36055836
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  • 10. 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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  • 11. Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein.
    Rupp LS, Molitor MS, Lucey JA.
    J Dairy Sci; 2018 Sep 15; 101(9):7702-7713. PubMed ID: 29935826
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  • 14. Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions.
    Sunkesula V, Kommineni A, Meletharayil GH, Marella C, Metzger LE.
    J Dairy Sci; 2021 Jan 15; 104(1):134-137. PubMed ID: 33189264
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  • 15. Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment.
    Udabage P, Puvanenthiran A, Yoo JA, Versteeg C, Augustin MA.
    J Dairy Res; 2012 Feb 15; 79(1):76-83. PubMed ID: 22127220
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  • 16. Heat stability of aggregated particles of casein micelles and kappa-carrageenan.
    Flett KL, Corredig M, Goff HD.
    J Food Sci; 2010 Jun 15; 75(5):C433-8. PubMed ID: 20629864
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  • 17. The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates.
    Carter B, Patel H, Barbano DM, Drake M.
    J Dairy Sci; 2018 May 15; 101(5):3900-3909. PubMed ID: 29501331
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  • 18. Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates.
    Liu D, Zhang J, Yang T, Liu X, Hemar Y, Regenstein JM, Zhou P.
    Food Chem; 2019 Jan 30; 272():539-548. PubMed ID: 30309579
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  • 19. Dairy cow feeding system alters the characteristics of low-heat skim milk powder and processability of reconstituted skim milk.
    Gulati A, Hennessy D, O'Donovan M, McManus JJ, Fenelon MA, Guinee TP.
    J Dairy Sci; 2019 Oct 30; 102(10):8630-8647. PubMed ID: 31378501
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