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Items: 1 to 20 of 79

1.

Spectroscopic evaluation of effects of heat treatments on the structures and emulsifying properties of caseins.

Zhang H, Wang PJ, Lei XG, Yang HJ, Zhang LD, Ren FZ, Zheng LM.

Guang Pu Xue Yu Guang Pu Fen Xi. 2013 May;33(5):1275-80.

PMID:
23905335
2.

pH treatment as an effective tool to select the functional and structural properties of yak milk caseins.

Liu HN, Zhang C, Zhang H, Guo HY, Wang PJ, Zhu YB, Ren FZ.

J Dairy Sci. 2013 Sep;96(9):5494-500. doi: 10.3168/jds.2013-6609.

PMID:
23791485
3.

Spectroscopic investigation of the influence of calcium ion on the structures of casein micelles.

Wang PJ, Wu JP, Zhang H, Guo HY, Liu HN, Ren FZ.

Guang Pu Xue Yu Guang Pu Fen Xi. 2014 Jan;34(1):92-7.

PMID:
24783540
4.
5.
6.

Influence of pH on the heat-induced proteolysis of casein molecules.

Gaucheron F, Mollé D, Pannetiter R.

J Dairy Res. 2001 Feb;68(1):71-80.

PMID:
11289271
7.

Heat stability of micellar casein concentrates as affected by temperature and pH.

Sauer A, Moraru CI.

J Dairy Sci. 2012 Nov;95(11):6339-50. doi: 10.3168/jds.2012-5706.

PMID:
22959944
8.

Flocculation of protein-stabilized oil-in-water emulsions.

Dickinson E.

Colloids Surf B Biointerfaces. 2010 Nov 1;81(1):130-40. doi: 10.1016/j.colsurfb.2010.06.033. Review.

PMID:
20667698
9.

Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 alpha-zein.

Cabra V, Arreguin R, Vazquez-Duhalt R, Farres A.

J Agric Food Chem. 2007 Jan 24;55(2):439-45.

PMID:
17227077
10.

High-pressure induced physicochemical and functional modifications of low-density lipoproteins from hen egg yolk.

Speroni F, Puppo MC, Chapleau N, de Lamballerie M, Castellani O, Añón MC, Anton M.

J Agric Food Chem. 2005 Jul 13;53(14):5719-25.

PMID:
15998139
11.

Role of conformational flexibility in the emulsifying properties of bovine serum albumin.

Tang CH, Shen L.

J Agric Food Chem. 2013 Mar 27;61(12):3097-110. doi: 10.1021/jf305471k.

PMID:
23470054
12.

Sodium caseinates with an altered isoelectric point as emulsifiers in oil/water systems.

Ma H, Forssell P, Partanen R, Seppänen R, Buchert J, Boer H.

J Agric Food Chem. 2009 May 13;57(9):3800-7. doi: 10.1021/jf803104s.

PMID:
19326945
13.
14.

Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry heating.

Li CP, Enomoto H, Ohki S, Ohtomo H, Aoki T.

J Dairy Sci. 2005 Dec;88(12):4137-45.

PMID:
16291604
15.

Microencapsulation of conjugated linolenic acid-rich pomegranate seed oil by an emulsion method.

Sen Gupta S, Ghosh S, Maiti P, Ghosh M.

Food Sci Technol Int. 2012 Dec;18(6):549-58. doi: 10.1177/1082013211433078.

PMID:
23014855
17.

The effect of pH and temperature pre-treatments on the structure, surface characteristics and emulsifying properties of alpha-lactalbumin.

Lam RS, Nickerson MT.

Food Chem. 2015 Apr 15;173:163-70. doi: 10.1016/j.foodchem.2014.09.078.

PMID:
25466008
18.

Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process.

Liu F, Tang CH.

J Agric Food Chem. 2014 Mar 26;62(12):2644-54. doi: 10.1021/jf405348k.

PMID:
24601531
20.

Charge modifications to improve the emulsifying properties of whey protein isolate.

Ma H, Forssell P, Partanen R, Buchert J, Boer H.

J Agric Food Chem. 2011 Dec 28;59(24):13246-53. doi: 10.1021/jf203240e.

PMID:
22060038
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