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Items: 1 to 20 of 163

1.

Binding of vitamin A by casein micelles in commercial skim milk.

Mohan MS, Jurat-Fuentes JL, Harte F.

J Dairy Sci. 2013 Feb;96(2):790-8. doi: 10.3168/jds.2012-5777. Epub 2012 Dec 20.

2.

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;60(3):339-47.

PMID:
8376632
3.
4.

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 8;55(16):6736-45. Epub 2007 Jul 21.

PMID:
17658821
5.

The association of low-molecular-weight hydrophobic compounds with native casein micelles in bovine milk.

Cheema M, Mohan MS, Campagna SR, Jurat-Fuentes JL, Harte FM.

J Dairy Sci. 2015 Aug;98(8):5155-63. doi: 10.3168/jds.2015-9461.

6.
7.

Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates.

Eshpari H, Jimenez-Flores R, Tong PS, Corredig M.

J Dairy Sci. 2015 Dec;98(12):8454-63. doi: 10.3168/jds.2015-9856. Epub 2015 Oct 9.

PMID:
26454287
10.
11.

Analysis of bovine milk caseins on organic monolithic columns: an integrated capillary liquid chromatography-high resolution mass spectrometry approach for the study of time-dependent casein degradation.

Pierri G, Kotoni D, Simone P, Villani C, Pepe G, Campiglia P, Dugo P, Gasparrini F.

J Chromatogr A. 2013 Oct 25;1313:259-69. doi: 10.1016/j.chroma.2013.08.083. Epub 2013 Aug 27.

PMID:
24011725
12.

Zinc binding in bovine milk.

Singh H, Flynn A, Fox PF.

J Dairy Res. 1989 May;56(2):249-63.

PMID:
2760298
13.
14.

The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk.

Gaygadzhiev Z, Corredig M, Alexander M.

Colloids Surf B Biointerfaces. 2009 Feb 1;68(2):154-62. doi: 10.1016/j.colsurfb.2008.09.026. Epub 2008 Oct 17.

PMID:
19022631
15.

CPG-chromatography studies of the stability of casein micelles.

Larsson-Raźnikiewicz M, Almlöf E, Ekstrand B.

J Dairy Res. 1979 Apr;46(2):313-6.

PMID:
469059
16.

Effect of β-lactoglobulin A and B whey protein variants on cheese yield potential of a model milk system.

Meza-Nieto MA, González-Córdova AF, Piloni-Martini J, Vallejo-Cordoba B.

J Dairy Sci. 2013;96(11):6777-81. doi: 10.3168/jds.2012-5961. Epub 2013 Sep 5.

PMID:
24011942
17.

Interactions between tea catechins and casein micelles and their impact on renneting functionality.

Haratifar S, Corredig M.

Food Chem. 2014 Jan 15;143:27-32. doi: 10.1016/j.foodchem.2013.07.092. Epub 2013 Jul 27.

PMID:
24054208
18.

Proteomic tools to characterize the protein fraction of Equidae milk.

Miranda G, Mahé MF, Leroux C, Martin P.

Proteomics. 2004 Aug;4(8):2496-509.

PMID:
15274143
19.

Characterization of casein and alpha lactalbumin of African elephant (Loxodonta africana) milk.

Madende M, Osthoff G, Patterton HG, Patterton HE, Martin P, Opperman DJ.

J Dairy Sci. 2015 Dec;98(12):8308-18. doi: 10.3168/jds.2014-9195. Epub 2015 Oct 9.

PMID:
26454297
20.

Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures.

Kethireddipalli P, Hill AR, Dalgleish DG.

J Agric Food Chem. 2011 Feb 23;59(4):1442-8. doi: 10.1021/jf103943e. Epub 2011 Feb 2.

PMID:
21287987

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