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148 related items for PubMed ID: 30716968

  • 1. Individual and combined effect of pH and whey proteins on lactose crystallization.
    Sánchez-García YI, Gutiérrez-Méndez N, Orozco-Mena RE, Ramos-Sánchez VH, Leal-Ramos MY.
    Food Res Int; 2019 Feb; 116():455-461. PubMed ID: 30716968
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  • 2. Ultrasound-assisted crystallization of lactose in the presence of whey proteins and κ-carrageenan.
    Sánchez-García YI, García-Vega KS, Leal-Ramos MY, Salmeron I, Gutiérrez-Méndez N.
    Ultrason Sonochem; 2018 Apr; 42():714-722. PubMed ID: 29429722
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  • 3. Crystallization of Lactose-Protein Solutions in the Presence of Flavonoids.
    Sánchez-García YI, Gutiérrez-Méndez N, Landeros-Martínez LL, Ramos-Sánchez VH, Orozco-Mena R, Salmerón I, Leal-Ramos MY, Sepúlveda DR.
    J Agric Food Chem; 2022 Mar 02; 70(8):2684-2694. PubMed ID: 35175029
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  • 6. Scaling up continuous eutectic freeze crystallization of lactose from whey permeate: A pilot plant study at sub-zero temperatures.
    Halfwerk R, Verdonk L, Yntema D, Van Spronsen J, Van der Padt A.
    Food Res Int; 2023 Jun 02; 168():112764. PubMed ID: 37120213
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  • 10. Behaviour of lactose with the presence of lactic acid and Ca as affected by pH.
    Chandrapala J, Gauthier C, Vasiljevic T.
    J Dairy Res; 2017 Nov 02; 84(4):484-487. PubMed ID: 28965495
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  • 11. Water-lactose behavior as a function of concentration and presence of lactic acid in lactose model systems.
    Wijayasinghe R, Vasiljevic T, Chandrapala J.
    J Dairy Sci; 2015 Dec 02; 98(12):8505-14. PubMed ID: 26476948
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  • 12. Crystallization kinetics of amorphous lactose, whey-permeate and whey powders.
    Ibach A, Kind M.
    Carbohydr Res; 2007 Jul 23; 342(10):1357-65. PubMed ID: 17445785
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  • 14. Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders.
    Zouari A, Briard-Bion V, Gaucheron F, Schuck P, Gaiani C, Triki M, Attia H, Ayadi MA.
    Food Chem; 2020 Dec 15; 333():127514. PubMed ID: 32683259
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  • 17. Generation of Soluble Advanced Glycation End Products Receptor (sRAGE)-Binding Ligands during Extensive Heat Treatment of Whey Protein/Lactose Mixtures Is Dependent on Glycation and Aggregation.
    Liu F, Teodorowicz M, Wichers HJ, van Boekel MA, Hettinga KA.
    J Agric Food Chem; 2016 Aug 24; 64(33):6477-86. PubMed ID: 27460534
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  • 20. Crystallization in lactose refining-a review.
    Wong SY, Hartel RW.
    J Food Sci; 2014 Mar 24; 79(3):R257-72. PubMed ID: 24517206
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