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Journal Abstract Search

158 related items for PubMed ID: 30195515

  • 1. Dry heating of whey proteins leads to formation of microspheres with useful functional properties.
    Schong E, Famelart MH.
    Food Res Int; 2018 Nov; 113():210-220. PubMed ID: 30195515
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  • 2. Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH.
    Schong E, Famelart MH.
    Food Res Int; 2019 Aug; 122():96-104. PubMed ID: 31229134
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  • 10. Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides.
    Nooshkam M, Madadlou A.
    Food Chem; 2016 Jun 01; 200():1-9. PubMed ID: 26830553
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  • 11. Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry heating.
    Li CP, Enomoto H, Ohki S, Ohtomo H, Aoki T.
    J Dairy Sci; 2005 Dec 01; 88(12):4137-45. PubMed ID: 16291604
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  • 12. Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction.
    Wang WD, Li C, Bin Z, Huang Q, You LJ, Chen C, Fu X, Liu RH.
    Int J Biol Macromol; 2020 May 01; 150():326-335. PubMed ID: 32057848
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  • 13. Stable nanoparticles prepared by heating electrostatic complexes of whey protein isolate-dextran conjugate and chondroitin sulfate.
    Dai Q, Zhu X, Abbas S, Karangwa E, Zhang X, Xia S, Feng B, Jia C.
    J Agric Food Chem; 2015 Apr 29; 63(16):4179-89. PubMed ID: 25844903
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  • 14. Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties.
    Norwood EA, Le Floch-Fouéré C, Briard-Bion V, Schuck P, Croguennec T, Jeantet R.
    J Dairy Sci; 2016 Jul 29; 99(7):5265-5272. PubMed ID: 27179854
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  • 15. Systematical characterization of physiochemical and rheological properties of thermal-induced polymerized whey protein.
    Zhang X, Sun X, Gao F, Wang J, Wang C.
    J Sci Food Agric; 2019 Jan 30; 99(2):923-932. PubMed ID: 30009456
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  • 16. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems.
    Wang Z, Zhang S, Vardhanabhuti B.
    J Food Sci; 2015 Aug 30; 80(8):N1893-902. PubMed ID: 26121991
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  • 17. Formation and characterization of chitosan-protein particles with fractal whey protein aggregates.
    Ahmed KF, Aschi A, Nicolai T.
    Colloids Surf B Biointerfaces; 2018 Sep 01; 169():257-264. PubMed ID: 29783151
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  • 18. High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar Solutions.
    Avila Ruiz G, Xi B, Minor M, Sala G, van Boekel M, Fogliano V, Stieger M.
    J Agric Food Chem; 2016 Sep 28; 64(38):7208-15. PubMed ID: 27588940
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  • 19. Modulation of physical properties of microfluidized whey protein fibrils with chitosan.
    Koo CKW, Chung C, Picard R, Ogren T, Mutilangi W, McClements DJ.
    Food Res Int; 2018 Nov 28; 113():149-155. PubMed ID: 30195507
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