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Journal Abstract Search

226 related items for PubMed ID: 33920584

  • 1. Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature.
    Yun SY, Imm JY.
    Molecules; 2021 Apr 17; 26(8):. PubMed ID: 33920584
    [Abstract] [Full Text] [Related]

  • 2. Destabilization of ultra-instantaneous ultra-high-temperature sterilized milk stored at different temperatures.
    Fan K, Wu P, Guo M, Wang Y, Cao Y, Wang P, Ren F, Luo J.
    J Dairy Sci; 2024 Aug 17; 107(8):5460-5472. PubMed ID: 38554824
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  • 5. Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness.
    Rauh VM, Johansen LB, Ipsen R, Paulsson M, Larsen LB, Hammershøj M.
    J Agric Food Chem; 2014 Jul 16; 62(28):6852-60. PubMed ID: 24964203
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  • 6. Proteolysis during storage of UHT milk: differences between whole and skim milk.
    López-Fandiño R, Olano A, Corzo N, Ramos M.
    J Dairy Res; 1993 Aug 16; 60(3):339-47. PubMed ID: 8376632
    [Abstract] [Full Text] [Related]

  • 7. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size.
    Anema SG, Li Y.
    J Dairy Res; 2003 Feb 16; 70(1):73-83. PubMed ID: 12617395
    [Abstract] [Full Text] [Related]

  • 8. Assessment of physico-chemical changes in UHT milk during storage at different temperatures.
    Ranvir S, Sharma R, Gandhi K, Mann B.
    J Dairy Res; 2020 May 16; 87(2):243-247. PubMed ID: 32314682
    [Abstract] [Full Text] [Related]

  • 9. Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasmin.
    Zhang C, Bijl E, Hettinga K.
    Food Chem; 2018 Oct 15; 263():127-134. PubMed ID: 29784297
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  • 10. Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk.
    Grewal MK, Chandrapala J, Donkor O, Apostolopoulos V, Vasiljevic T.
    J Dairy Sci; 2017 Jan 15; 100(1):76-88. PubMed ID: 27865510
    [Abstract] [Full Text] [Related]

  • 11. Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature.
    Jørgensen CE, Abrahamsen RK, Rukke EO, Johansen AG, Schüller RB, Skeie SB.
    J Dairy Sci; 2016 Aug 15; 99(8):6164-6179. PubMed ID: 27265169
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  • 12. Use of microfiltration to improve fluid milk quality.
    Elwell MW, Barbano DM.
    J Dairy Sci; 2006 Mar 15; 89 Suppl 1():E20-30. PubMed ID: 16527875
    [Abstract] [Full Text] [Related]

  • 13. Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions.
    Singh J, Prakash S, Bhandari B, Bansal N.
    Food Res Int; 2019 Feb 15; 116():103-113. PubMed ID: 30716885
    [Abstract] [Full Text] [Related]

  • 14. Proteomic analysis of temperature-dependent changes in stored UHT milk.
    Holland JW, Gupta R, Deeth HC, Alewood PF.
    J Agric Food Chem; 2011 Mar 09; 59(5):1837-46. PubMed ID: 21322568
    [Abstract] [Full Text] [Related]

  • 15. The aggregation behavior and interactions of yak milk protein under thermal treatment.
    Wang TT, Guo ZW, Liu ZP, Feng QY, Wang XL, Tian Q, Ren FZ, Mao XY.
    J Dairy Sci; 2016 Aug 09; 99(8):6137-6143. PubMed ID: 27209140
    [Abstract] [Full Text] [Related]

  • 16. Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage.
    Liu H, Grosvenor AJ, Li X, Wang XL, Ma Y, Clerens S, Dyer JM, Day L.
    J Food Sci; 2019 Jul 09; 84(7):1737-1745. PubMed ID: 31225661
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. 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 12; 119():436-443. PubMed ID: 30884674
    [Abstract] [Full Text] [Related]

  • 19. Changes occurring in stabilized ultra-high-temperature-treated whole milk during storage.
    Dos Santos FC, da Cunha FÉ, de Pádua Alves É, de Almeida Bergonse Pereira F, de Santana EHW, Botaro BG.
    J Dairy Res; 2018 Nov 12; 85(4):449-452. PubMed ID: 30132421
    [Abstract] [Full Text] [Related]

  • 20. Ultra-high temperature (UHT) stability of chocolate flavored high protein beverages.
    Singh J, Prakash S, Bhandari B, Bansal N.
    J Food Sci; 2020 Oct 12; 85(10):3012-3019. PubMed ID: 32856323
    [Abstract] [Full Text] [Related]

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