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Journal Abstract Search

200 related items for PubMed ID: 33648174

  • 1. The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures.
    Khalesi H, Sun C, He J, Lu W, Fang Y.
    Food Res Int; 2021 Feb; 140():109856. PubMed ID: 33648174
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  • 2. Mixed gels from whey protein isolate and cellulose microfibrils.
    Peng J, Calabrese V, Ainis WN, Scager R, Velikov KP, Venema P, van der Linden E.
    Int J Biol Macromol; 2019 Mar 01; 124():1094-1105. PubMed ID: 30476515
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  • 8. The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough.
    Shan S, Chen D, Federici E, Jones OG, Campanella OH.
    Front Nutr; 2022 Mar 01; 9():909877. PubMed ID: 35967788
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  • 9. Rheology and microstructure of kefiran and whey protein mixed gels.
    Kazazi H, Khodaiyan F, Rezaei K, Pishvaei M, Mohammadifar MA, Moieni S.
    J Food Sci Technol; 2017 Apr 01; 54(5):1168-1174. PubMed ID: 28416866
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  • 13. Properties of whey protein isolation/konjac glucomannan composite gels: Effects of deacetylation degrees.
    Li Y, Cai M, Liu H, Liu X.
    Int J Biol Macromol; 2023 May 31; 238():124138. PubMed ID: 36963538
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  • 15. Effect of pH on the thermal gel properties of whey protein isolate-high acyl gellan gum.
    Guo N, Ma Y, Zhang F, Zhu G, Yu Z, Dai H, Wang Z.
    J Sci Food Agric; 2023 May 31; 103(7):3346-3352. PubMed ID: 36799110
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  • 17. Effect of curdlan on the gel properties and interactions of whey protein isolate gels.
    Hu W, Xu X, Wang X, Ma T, Li Y, Qin X, Wei J, Chen S.
    Int J Biol Macromol; 2024 Oct 31; 277(Pt 3):134161. PubMed ID: 39059535
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  • 19. The effects of lotus root amylopectin on the formation of whey protein isolate gels.
    Liu K, Li QM, Pan LH, Qian XP, Zhang HL, Zha XQ, Luo JP.
    Carbohydr Polym; 2017 Nov 01; 175():721-727. PubMed ID: 28917922
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  • 20. 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 01; 84(12):3399-3410. PubMed ID: 31750948
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