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Journal Abstract Search

125 related items for PubMed ID: 30925650

  • 1. Changes in Size of Casein Micelles Caused by Growth of Psychrotrophic Bacteria in Raw Skim Milk.
    Burlingame-Frey JP, Marth EH.
    J Food Prot; 1984 Jan; 47(1):16-19. PubMed ID: 30925650
    [Abstract] [Full Text] [Related]

  • 2. Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk.
    Touhami S, Marciniak A, Doyen A, Brisson G.
    J Dairy Sci; 2022 Apr; 105(4):2815-2827. PubMed ID: 35086710
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  • 3. Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopy.
    Lie-Piang A, Leeman M, Castro A, Börjesson E, Nilsson L.
    Food Res Int; 2021 Jan; 139():109939. PubMed ID: 33509493
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  • 4. Growth of Psychrotrophic Bacteria in Solids Fortified Skim Milk.
    Jeong DK, Frank JF.
    J Food Prot; 1988 Aug; 51(8):643-647. PubMed ID: 30991606
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  • 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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  • 6. Hydrolysis of Milk Proteins by Microbial Enzymes.
    Gebre-Egziabher A, Humbert ES, Blankenagel G.
    J Food Prot; 1980 Sep 12; 43(9):709-712. PubMed ID: 30822821
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  • 8. Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese.
    Choi J, Horne DS, Johnson ME, Lucey JA.
    J Dairy Sci; 2008 Feb 12; 91(2):513-22. PubMed ID: 18218737
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  • 9. The relationship between ultra-small-angle X-ray scattering and viscosity measurements of casein micelles in skim milk concentrates.
    Christiansen MV, Smith GN, Brok ES, Schmiele M, Ahrné L.
    Food Res Int; 2021 Sep 12; 147():110451. PubMed ID: 34399453
    [Abstract] [Full Text] [Related]

  • 10. The association of lipophilic phospholipids with native bovine casein micelles in skim milk: Effect of lactation stage and casein micelle size.
    Cheema M, Smith PB, Patterson AD, Hristov A, Harte FM.
    J Dairy Sci; 2018 Oct 12; 101(10):8672-8687. PubMed ID: 30031576
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  • 11. Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering.
    Beliciu CM, Moraru CI.
    J Dairy Sci; 2009 May 12; 92(5):1829-39. PubMed ID: 19389940
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  • 13. Rennet-induced aggregation of heated pH-adjusted skim milk.
    Anema SG, Lee SK, Klostermeyer H.
    J Agric Food Chem; 2011 Aug 10; 59(15):8413-22. PubMed ID: 21675800
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  • 14. Yogurt made from milk heated at different pH values.
    Ozcan T, Horne DS, Lucey JA.
    J Dairy Sci; 2015 Oct 10; 98(10):6749-58. PubMed ID: 26233452
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  • 17. Microscopical Evaluation of the Effects of High-Pressure Processing on Milk Casein Micelles.
    Serna-Hernandez SO, Escobedo-Avellaneda Z, García-García R, Rostro-Alanis MJ, Welti-Chanes J.
    Molecules; 2022 Oct 24; 27(21):. PubMed ID: 36364012
    [Abstract] [Full Text] [Related]

  • 18. Lactic Acid Production by Streptococcus lactis and Streptococcus cremoris in Milk Precultured with Psychrotrophic Bacteria.
    Cousin MA, Marth EH.
    J Food Prot; 1977 Jun 24; 40(6):406-410. PubMed ID: 30731602
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  • 20. Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration.
    Eshpari H, Jimenez-Flores R, Tong PS, Corredig M.
    Food Res Int; 2017 Dec 24; 102():409-418. PubMed ID: 29195966
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