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Journal Abstract Search

196 related items for PubMed ID: 7782508

  • 1. Preparation of casein using carbon dioxide.
    Tomasula PM, Craig JC, Boswell RT, Cook RD, Kurantz MJ, Maxwell M.
    J Dairy Sci; 1995 Mar; 78(3):506-14. PubMed ID: 7782508
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  • 2. 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
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  • 4. Isolation and characterization of copolymers of beta-lactoglobulin, alpha-lactalbumin, kappa-casein, and alphas1-casein generated by pressurization and thermal treatment of raw milk.
    Nabhan MA, Girardet JM, Campagna S, Gaillard JL, Le Roux Y.
    J Dairy Sci; 2004 Nov 12; 87(11):3614-22. PubMed ID: 15483144
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  • 5. Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering.
    Beliciu CM, Moraru CI.
    J Dairy Sci; 2009 May 12; 92(5):1829-39. PubMed ID: 19389940
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  • 6. Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.
    Renan M, Guyomarc'h F, Chatriot M, Gamerre V, Famelart MH.
    J Agric Food Chem; 2007 Aug 08; 55(16):6736-45. PubMed ID: 17658821
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  • 7. pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2.
    Renan M, Mekmene O, Famelart MH, Guyomarc'h F, Arnoult-Delest V, Pâquet D, Brulé G.
    J Dairy Res; 2006 Feb 08; 73(1):79-86. PubMed ID: 16433965
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  • 9. Isolation of caseins from whey proteins by microfiltration modifying the mineral balance in skim milk.
    Hernández A, Harte FM.
    J Dairy Sci; 2009 Nov 08; 92(11):5357-62. PubMed ID: 19841195
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  • 10. Rheological properties of acid gels prepared from heated pH-adjusted skim milk.
    Anema SG, Lee SK, Lowe EK, Klostermeyer H.
    J Agric Food Chem; 2004 Jan 28; 52(2):337-43. PubMed ID: 14733518
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  • 11. Estimation of whey protein in casein coprecipitate and milk powder by high-performance liquid chromatography quantification of cysteine.
    Ballin NZ.
    J Agric Food Chem; 2006 Jun 14; 54(12):4131-5. PubMed ID: 16756337
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  • 12. Reversible precipitation of casein micelles with a cationic hydroxyethylcellulose.
    Ausar SF, Bianco ID, Castagna LF, Alasino RV, Narambuena CF, Leiva EP, Beltramo DM.
    J Agric Food Chem; 2005 Nov 16; 53(23):9031-8. PubMed ID: 16277399
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  • 15. A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy.
    Dubert-Ferrandon A, Niranjan K, Grandison AS.
    J Dairy Res; 2006 Nov 16; 73(4):423-30. PubMed ID: 16834815
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  • 16. Milk pH as a function of CO2 concentration, temperature, and pressure in a heat exchanger.
    Ma Y, Barbano DM.
    J Dairy Sci; 2003 Dec 16; 86(12):3822-30. PubMed ID: 14740816
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