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PUBMED FOR HANDHELDS

Journal Abstract Search

128 related items for PubMed ID: 35175029

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  • 2. Individual and combined effect of pH and whey proteins on lactose crystallization.
    Sánchez-García YI, Gutiérrez-Méndez N, Orozco-Mena RE, Ramos-Sánchez VH, Leal-Ramos MY.
    Food Res Int; 2019 Feb; 116():455-461. PubMed ID: 30716968
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  • 3. Ultrasound-assisted crystallization of lactose in the presence of whey proteins and κ-carrageenan.
    Sánchez-García YI, García-Vega KS, Leal-Ramos MY, Salmeron I, Gutiérrez-Méndez N.
    Ultrason Sonochem; 2018 Apr; 42():714-722. PubMed ID: 29429722
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  • 4. Evaluating the crystallization of lactose at different cooling rates from milk and whey permeates in terms of crystal yield and purity.
    Pandalaneni K, Amamcharla JK.
    J Dairy Sci; 2018 Oct; 101(10):8805-8821. PubMed ID: 30055919
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  • 7. Short communication: Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders.
    Drapala KP, Murphy KM, Ho QT, Crowley SV, Mulcahy S, McCarthy NA, O'Mahony JA.
    J Dairy Sci; 2018 Dec; 101(12):10743-10749. PubMed ID: 30292547
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  • 8. Recovery of lactose from simulated delactosed whey permeate by a low-temperature crystallization process.
    Halfwerk R, Yntema D, Van Spronsen J, Van der Padt A.
    J Dairy Sci; 2023 Sep; 106(9):5958-5969. PubMed ID: 37419740
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  • 9. Water-lactose behavior as a function of concentration and presence of lactic acid in lactose model systems.
    Wijayasinghe R, Vasiljevic T, Chandrapala J.
    J Dairy Sci; 2015 Dec; 98(12):8505-14. PubMed ID: 26476948
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  • 12. Inter-relationship between lactose crystallization and surface free fat during storage of infant formula.
    Saxena J, Adhikari B, Brkljaca R, Huppertz T, Chandrapala J, Zisu B.
    Food Chem; 2020 Aug 30; 322():126636. PubMed ID: 32283375
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  • 15. Crystallization kinetics of amorphous lactose, whey-permeate and whey powders.
    Ibach A, Kind M.
    Carbohydr Res; 2007 Jul 23; 342(10):1357-65. PubMed ID: 17445785
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  • 16. Crystallization in lactose refining-a review.
    Wong SY, Hartel RW.
    J Food Sci; 2014 Mar 23; 79(3):R257-72. PubMed ID: 24517206
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  • 19. Generation of Soluble Advanced Glycation End Products Receptor (sRAGE)-Binding Ligands during Extensive Heat Treatment of Whey Protein/Lactose Mixtures Is Dependent on Glycation and Aggregation.
    Liu F, Teodorowicz M, Wichers HJ, van Boekel MA, Hettinga KA.
    J Agric Food Chem; 2016 Aug 24; 64(33):6477-86. PubMed ID: 27460534
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