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Journal Abstract Search

183 related items for PubMed ID: 31229134

  • 21. 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]

  • 22. Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model.
    Wang X, Ye A, Lin Q, Han J, Singh H.
    J Dairy Sci; 2018 Aug; 101(8):6842-6852. PubMed ID: 29753488
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  • 23. Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate.
    Nguyen BT, Balakrishnan G, Jacquette B, Nicolai T, Chassenieux C, Schmitt C, Bovetto L.
    Biomacromolecules; 2016 Nov 14; 17(11):3800-3807. PubMed ID: 27712058
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  • 24. Heat stability of aggregated particles of casein micelles and kappa-carrageenan.
    Flett KL, Corredig M, Goff HD.
    J Food Sci; 2010 Jun 14; 75(5):C433-8. PubMed ID: 20629864
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  • 25. Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties.
    Cubides YTP, Eklund PR, Foegeding EA.
    J Food Sci; 2019 Dec 14; 84(12):3399-3410. PubMed ID: 31750948
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  • 26. 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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  • 27. Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles.
    Schorsch BC, Wilkins DK, Jonest MG, Norton IT.
    J Dairy Res; 2001 Aug 30; 68(3):471-81. PubMed ID: 11694049
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  • 28. Comparison of casein micelles in raw and reconstituted skim milk.
    Martin GJ, Williams RP, Dunstan DE.
    J Dairy Sci; 2007 Oct 30; 90(10):4543-51. PubMed ID: 17881675
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  • 29. Morphology development during single droplet drying of mixed component formulations and milk.
    Both EM, Nuzzo M, Millqvist-Fureby A, Boom RM, Schutyser MAI.
    Food Res Int; 2018 Jul 30; 109():448-454. PubMed ID: 29803471
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  • 30. Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk.
    Anema SG, Li Y.
    Food Chem; 2015 May 01; 174():339-47. PubMed ID: 25529690
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  • 31. Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules.
    Zhuang F, Li X, Hu J, Liu X, Zhang S, Tang C, Zhou P.
    Food Chem; 2018 Dec 15; 269():327-334. PubMed ID: 30100442
    [Abstract] [Full Text] [Related]

  • 32. Glycation of goat milk with different casein-to-whey protein ratios and its effects on simulated infant digestion.
    Ren Q, Keijzer P, Wichers HJ, Hettinga KA.
    Food Chem; 2024 Aug 30; 450():139346. PubMed ID: 38621311
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  • 33. 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 30; 99(1):152-66. PubMed ID: 26506552
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  • 34. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk.
    Svanborg S, Johansen AG, Abrahamsen RK, Skeie SB.
    J Dairy Sci; 2015 Sep 30; 98(9):5829-40. PubMed ID: 26142868
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  • 35. Stabilizing interactions of casein microparticles after a thermal post-treatment.
    Gebhardt R, Hohn C, Asaduzzaman M.
    Food Chem; 2024 Aug 30; 450():139369. PubMed ID: 38653051
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  • 36. 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 30; 113():149-155. PubMed ID: 30195507
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  • 37. Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase.
    Li H, Zhang L, Jia Y, Yuan Y, Li H, Cui W, Yu J.
    J Dairy Sci; 2022 Nov 30; 105(12):9404-9416. PubMed ID: 36307239
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  • 38. Invited review: spray-dried dairy and dairy-like emulsions--compositional considerations.
    Vega C, Roos YH.
    J Dairy Sci; 2006 Feb 30; 89(2):383-401. PubMed ID: 16428609
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  • 39. Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula.
    Kelly GM, O'Mahony JA, Kelly AL, O'Callaghan DJ.
    J Dairy Sci; 2016 Sep 30; 99(9):6961-6972. PubMed ID: 27320674
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  • 40. Thermal instability and characteristics of donkey casein micelles.
    Luo J, Jian S, Wang P, Ren F, Wang F, Chen S, Guo H.
    Food Res Int; 2019 May 30; 119():436-443. PubMed ID: 30884674
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