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Journal Abstract Search

392 related items for PubMed ID: 31750948

  • 1. 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; 84(12):3399-3410. PubMed ID: 31750948
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  • 3. Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts.
    Hovjecki M, Miloradovic Z, Rac V, Pudja P, Miocinovic J.
    J Texture Stud; 2020 Aug; 51(4):680-687. PubMed ID: 32281111
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  • 5. Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products.
    Wilbanks DJ, Lee MR, Rahimi YS, Lucey JA.
    J Dairy Sci; 2023 Jan; 106(1):61-74. PubMed ID: 36357211
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  • 6. Functionalised dairy streams: Tailoring protein functionality using sonication and heating.
    Leong TSH, Walter V, Gamlath CJ, Yang M, Martin GJO, Ashokkumar M.
    Ultrason Sonochem; 2018 Nov; 48():499-508. PubMed ID: 30080577
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  • 7. 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; 68(3):471-81. PubMed ID: 11694049
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  • 8. Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate.
    Leon AM, Aguilera JM, Park DJ.
    Carbohydr Polym; 2019 Mar 01; 207():571-579. PubMed ID: 30600041
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  • 10. Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels.
    Meletharayil GH, Patel HA, Metzger LE, Marella C, Huppertz T.
    J Dairy Sci; 2018 Mar 01; 101(3):1864-1871. PubMed ID: 29331472
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  • 11. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
    Shiroodi SG, Lo YM.
    J Dairy Res; 2015 Nov 01; 82(4):506-12. PubMed ID: 26234882
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  • 12. 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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  • 13. Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition.
    Rafe A, Vahedi E, Hasan-Sarei AG.
    J Sci Food Agric; 2016 Aug 14; 96(11):3890-6. PubMed ID: 26696599
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  • 15. Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content.
    Xi Z, Liu W, McClements DJ, Zou L.
    Food Chem; 2019 Sep 01; 291():22-29. PubMed ID: 31006462
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  • 17. Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures.
    Fu W, Nakamura T.
    Biosci Biotechnol Biochem; 2017 Apr 01; 81(4):839-847. PubMed ID: 28140770
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  • 18. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
    Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W.
    Food Res Int; 2019 May 01; 119():315-324. PubMed ID: 30884662
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  • 20. Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch.
    Shahsavani Mojarrad L, Rafe A.
    J Texture Stud; 2018 Jun 01; 49(3):320-327. PubMed ID: 28963723
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