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Results: 1 to 20 of 106

Similar articles for PubMed (Select 23987379)

1.

Effects of sucrose and urea on soy hull pectic polysaccharide gel induced by D-glucono-1,5-lactone.

Liu H, Li Q, Zhu D, Li J, Liu J, Geng P, He Y.

Carbohydr Polym. 2013 Oct 15;98(1):542-5. doi: 10.1016/j.carbpol.2013.06.048. Epub 2013 Jun 29.

PMID:
23987379
2.

Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone.

Grygorczyk A, Corredig M.

Food Chem. 2013 Dec 1;141(3):1716-21. doi: 10.1016/j.foodchem.2013.03.096. Epub 2013 Apr 25.

PMID:
23870883
3.

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;91(12):2186-91. doi: 10.1002/jsfa.4437. Epub 2011 Jun 8.

PMID:
21656774
5.

Concentration dependent effects of dextran on the physical properties of acid milk gels.

Mende S, Peter M, Bartels K, Dong T, Rohm H, Jaros D.

Carbohydr Polym. 2013 Nov 6;98(2):1389-96. doi: 10.1016/j.carbpol.2013.07.072. Epub 2013 Aug 8.

PMID:
24053819
6.

Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone.

Lucey JA, Tamehana M, Singh H, Munro PA.

J Dairy Res. 2000 Aug;67(3):415-27.

PMID:
11037237
7.

Morphology of molecular soy protein fractions in binary composite gels.

Kasapis S, Tay SL.

Langmuir. 2009 Aug 4;25(15):8538-47. doi: 10.1021/la803290j.

PMID:
19203179
8.

Microstructure and rheological behavior of pure and mixed pectin gels.

Löfgren C, Walkenström P, Hermansson AM.

Biomacromolecules. 2002 Nov-Dec;3(6):1144-53.

PMID:
12425650
9.

Casein gelation under simultaneous action of transglutaminase and glucono-delta-lactone.

Meneńdez O, Schwarzenbolz U, Rohm H, Henle T.

Nahrung. 2004 Jun;48(3):165-8.

PMID:
15285105
10.

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments.

Hu H, Fan X, Zhou Z, Xu X, Fan G, Wang L, Huang X, Pan S, Zhu L.

Ultrason Sonochem. 2013 Jan;20(1):187-95. doi: 10.1016/j.ultsonch.2012.07.011. Epub 2012 Aug 7.

PMID:
22925550
11.

Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins.

Tseng YC, Xiong YL, Boatright WL.

J Food Sci. 2008 Mar;73(2):E44-50. doi: 10.1111/j.1750-3841.2007.00618.x.

PMID:
18298725
12.

Rheological characterization and turbidity of riboflavin-photosensitized changes in alginate/GDL systems.

Baldursdóttir SG, Kjøniksen AL.

Eur J Pharm Biopharm. 2005 Apr;59(3):501-10.

PMID:
15760731
13.

Molecular water motions of skim milk powder solutions during acidification studied by 17O and 1H nuclear magnetic resonance and rheology.

Møller SM, Whittaker AK, Stokes JR, Gidley MJ, Andersen U, Bertram HC.

J Agric Food Chem. 2011 Sep 28;59(18):10097-103. doi: 10.1021/jf202258h. Epub 2011 Aug 31.

PMID:
21854070
14.

1H and 23Na NMR relaxation times study of pectin solutions and gels.

Brosio E, Delfini M, Di Nola A, D'Ubaldo A, Lintas C.

Cell Mol Biol (Noisy-le-grand). 1993 Sep;39(6):583-8.

PMID:
8220068
15.

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. doi: 10.3168/jds.2009-2491.

PMID:
19923593
16.

Study of the effect of soy proteins on the acid-induced gelation of casein micelles.

Roesch RR, Corredig M.

J Agric Food Chem. 2006 Oct 18;54(21):8236-43.

PMID:
17032034
17.

Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins.

Yoo YH, Lee S, Kim Y, Kim KO, Kim YS, Yoo SH.

Int J Biol Macromol. 2009 Oct 1;45(3):226-30. doi: 10.1016/j.ijbiomac.2009.05.005. Epub 2009 May 23.

PMID:
19467257
18.

Microstructure and kinetic rheological behavior of amidated and nonamidated LM pectin gels.

Löfgren C, Guillotin S, Hermansson AM.

Biomacromolecules. 2006 Jan;7(1):114-21.

PMID:
16398505
19.

Complexation of bovine serum albumin and sugar beet pectin: structural transitions and phase diagram.

Li X, Fang Y, Al-Assaf S, Phillips GO, Yao X, Zhang Y, Zhao M, Zhang K, Jiang F.

Langmuir. 2012 Jul 10;28(27):10164-76. doi: 10.1021/la302063u. Epub 2012 Jun 29.

PMID:
22697399
20.

Tastes, structure and solution properties of D-glucono-1,5-lactone.

Parke SA, Birch GG, MacDougall DB, Stevens DA.

Chem Senses. 1997 Feb;22(1):53-65.

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