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Journal Abstract Search

255 related items for PubMed ID: 33650110

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  • 3. 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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  • 4. Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation.
    Zhang M, Sun H, Liu Y, Wang Y, Piao C, Cai D, Wang Y, Liu J.
    J Sci Food Agric; 2021 Jan 30; 101(2):659-665. PubMed ID: 32696453
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  • 5. 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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  • 6. 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 14; 119():315-324. PubMed ID: 30884662
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  • 7. Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel.
    Chen D, Fang F, Federici E, Campanella O, Jones OG.
    Carbohydr Polym; 2020 Jul 01; 239():116247. PubMed ID: 32414456
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  • 9. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.
    Li F, Kong X, Zhang C, Hua Y.
    J Sci Food Agric; 2011 Sep 01; 91(12):2186-91. PubMed ID: 21656774
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  • 10. Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels.
    Jiang L, Ren Y, Xiao Y, Liu S, Zhang J, Yu Q, Chen Y, Xie J.
    Carbohydr Polym; 2020 Aug 15; 242():116424. PubMed ID: 32564846
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  • 11. Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins.
    Li Q, Zhao Z.
    Food Chem; 2018 Jun 30; 252():92-98. PubMed ID: 29478568
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  • 12. High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar Solutions.
    Avila Ruiz G, Xi B, Minor M, Sala G, van Boekel M, Fogliano V, Stieger M.
    J Agric Food Chem; 2016 Sep 28; 64(38):7208-15. PubMed ID: 27588940
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  • 13. Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes.
    Wang D, Wang Y, Bao A, Xing M, Ji M, Li L, Song G, Yuan T, Gong J.
    Food Res Int; 2024 Aug 28; 190():114608. PubMed ID: 38945618
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  • 14. 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 28; 277(Pt 3):134161. PubMed ID: 39059535
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  • 15. Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels: Characterization and formation mechanism.
    Jiang L, Zhang J, Ren Y, Shen M, Yu Q, Chen Y, Zhang H, Xie J.
    Food Chem; 2021 Sep 01; 355():129650. PubMed ID: 33799245
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  • 16. Interactions between whey protein or polymerized whey protein and soybean lecithin in model system.
    Sun XM, Wang CN, Guo MR.
    J Dairy Sci; 2018 Nov 01; 101(11):9680-9692. PubMed ID: 30197146
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  • 20. The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels.
    Havea P, Carr AJ, Creamer LK.
    J Dairy Res; 2004 Aug 01; 71(3):330-9. PubMed ID: 15354580
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