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469 related items for PubMed ID: 30243639

  • 1. 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; 101(12):10819-10830. PubMed ID: 30243639
    [Abstract] [Full Text] [Related]

  • 2. 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; 112():74-82. PubMed ID: 29414734
    [Abstract] [Full Text] [Related]

  • 3. Combined effect of heat treatment and ionic strength on the functionality of whey proteins.
    Hussain R, Gaiani C, Jeandel C, Ghanbaja J, Scher J.
    J Dairy Sci; 2012 Nov; 95(11):6260-73. PubMed ID: 22939789
    [Abstract] [Full Text] [Related]

  • 4. Raman spectroscopic characterization of structural changes in heated whey protein isolate upon soluble complex formation with pectin at near neutral pH.
    Zhang S, Zhang Z, Lin M, Vardhanabhuti B.
    J Agric Food Chem; 2012 Dec 05; 60(48):12029-35. PubMed ID: 23134232
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Effect of hydrogen peroxide on improving the heat stability of whey protein isolate solutions.
    Sutariya S, Patel H.
    Food Chem; 2017 May 15; 223():114-120. PubMed ID: 28069116
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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]

  • 9. 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 01; 99(1):152-66. PubMed ID: 26506552
    [Abstract] [Full Text] [Related]

  • 10. Heat-stable whey protein isolate made using isoelectric precipitation and clarification.
    Subbiah Prabhakaran GY, Molitor M, Govindasamy-Lucey S, Lucey JA.
    J Dairy Sci; 2024 Sep 01; 107(9):6629-6642. PubMed ID: 38788845
    [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 01; 105(9):7230-7241. PubMed ID: 35879172
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 104(6):6609-6619. PubMed ID: 33773779
    [Abstract] [Full Text] [Related]

  • 13. Effect of chitosan on the heat stability of whey protein solution as a function of pH.
    Zhao Z, Xiao Q.
    J Sci Food Agric; 2017 Mar 01; 97(5):1576-1581. PubMed ID: 27417448
    [Abstract] [Full Text] [Related]

  • 14. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems.
    Wang Z, Zhang S, Vardhanabhuti B.
    J Food Sci; 2015 Aug 01; 80(8):N1893-902. PubMed ID: 26121991
    [Abstract] [Full Text] [Related]

  • 15. Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins.
    Kulmyrzaev A, Bryant C, McClements DJ.
    J Agric Food Chem; 2000 May 01; 48(5):1593-7. PubMed ID: 10820064
    [Abstract] [Full Text] [Related]

  • 16. Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins.
    Torres IC, Nieto G, Nylander T, Simonsen AC, Tolkach A, Ipsen R.
    J Dairy Res; 2017 May 01; 84(2):229-238. PubMed ID: 28524017
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. The aggregation behavior and interactions of yak milk protein under thermal treatment.
    Wang TT, Guo ZW, Liu ZP, Feng QY, Wang XL, Tian Q, Ren FZ, Mao XY.
    J Dairy Sci; 2016 Aug 30; 99(8):6137-6143. PubMed ID: 27209140
    [Abstract] [Full Text] [Related]

  • 19. Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels.
    Zamani S, Malchione N, Selig MJ, Abbaspourrad A.
    Food Funct; 2018 Feb 21; 9(2):982-990. PubMed ID: 29334398
    [Abstract] [Full Text] [Related]

  • 20. Dry heating of whey proteins leads to formation of microspheres with useful functional properties.
    Schong E, Famelart MH.
    Food Res Int; 2018 Nov 21; 113():210-220. PubMed ID: 30195515
    [Abstract] [Full Text] [Related]

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