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Journal Abstract Search

145 related items for PubMed ID: 34147525

  • 21. 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; 101(3):1864-1871. PubMed ID: 29331472
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  • 23. Preparation of bovine serum albumin-arabinoxylan cold-set gels by glucono-δ-lactone and salt ions double induction.
    Shen R, Yang X, Liu M, Wang L, Zhang L, Ma X, Zhu X, Tong L.
    Int J Biol Macromol; 2024 Oct; 277(Pt 1):133596. PubMed ID: 38960269
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  • 24. The effect of pH on the thermal resistance of Clostridium sporogenes (PA 3679) in asparagus purée acidified with citric acid and glucono-delta-lactone.
    Silla Santos MH, Nuñez Kalasic H, Casado Goti A, Rodrigo Enguidanos M.
    Int J Food Microbiol; 1992 Aug; 16(4):275-81. PubMed ID: 1457287
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  • 26. Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-delta-lactone.
    Martin F, Cayot N, Marin A, Journaux L, Cayot P, Gervais P, Cachon R.
    J Dairy Sci; 2009 Dec; 92(12):5898-906. PubMed ID: 19923593
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  • 32. Evaluation of sodium alginate and glucono-delta-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations.
    Hong GP, Chin KB.
    Meat Sci; 2010 Jun; 85(2):201-9. PubMed ID: 20374886
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  • 34. Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids.
    Marinea M, Ellis A, Golding M, Loveday SM.
    Foods; 2021 Jan 13; 10(1):. PubMed ID: 33450925
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  • 35. Modulation of the clinically accessible gelation time using glucono-d-lactone and pyridoxal 5'-phosphate for long-acting alginate in situ forming gel injectable.
    Kim H, Song D, Ngo HV, Jin G, Park C, Park JB, Lee BJ.
    Carbohydr Polym; 2021 Nov 15; 272():118453. PubMed ID: 34420713
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  • 36. Morphology of molecular soy protein fractions in binary composite gels.
    Kasapis S, Tay SL.
    Langmuir; 2009 Aug 04; 25(15):8538-47. PubMed ID: 19203179
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  • 40. Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
    Guinee TP, Feeney EP, Auty MA, Fox PF.
    J Dairy Sci; 2002 Jul 04; 85(7):1655-69. PubMed ID: 12201515
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