Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 147

1.

Gelation of the complex between kappa-casein and beta-lactoglobulin.

Doi H, Ideno S, Kuo FH, Ibuki F, Kanamori M.

J Nutr Sci Vitaminol (Tokyo). 1983 Dec;29(6):679-89.

PMID:
6427434
2.

Gelation of the heat-induced complex between kappa-casein and alpha-lactalbumin.

Doi H, Hiramatsu M, Ibuki F, Kanamori M.

J Nutr Sci Vitaminol (Tokyo). 1985 Feb;31(1):77-87.

PMID:
3874939
3.

β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel.

Yuno-Ohta N, Corredig M.

Colloids Surf B Biointerfaces. 2011 Jun 1;84(2):442-6. doi: 10.1016/j.colsurfb.2011.01.039. Epub 2011 Feb 2.

PMID:
21334182
4.

Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.

Meza-Nieto MA, Vallejo-Cordoba B, González-Córdova AF, Félix L, Goycoolea FM.

J Dairy Sci. 2007 Feb;90(2):582-93.

PMID:
17235134
5.

Heat-induced association of beta-lactoglobulin and casein micelles.

Smits P, Van Brouwershaven JH.

J Dairy Res. 1980 Oct;47(3):313-25.

PMID:
7451708
6.

Effects of caseins on thermal stability of bovine beta-lactoglobulin.

Yong YH, Foegeding EA.

J Agric Food Chem. 2008 Nov 12;56(21):10352-8. doi: 10.1021/jf801658u. Epub 2008 Oct 2.

PMID:
18828604
7.
8.

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
9.

Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels.

Guyomarc'h F, Queguiner C, Law AJ, Horne DS, Dalgleish DG.

J Agric Food Chem. 2003 Dec 17;51(26):7743-50.

PMID:
14664539
10.

Micellar casein gelation at high sucrose content.

Schorsch C, Jones MG, Norton IT.

J Dairy Sci. 2002 Dec;85(12):3155-63.

PMID:
12512588
11.

Controlled proteolysis and the properties of milk gels.

Li J, Dalgleish DG.

J Agric Food Chem. 2006 Jun 28;54(13):4687-95.

PMID:
16787016
12.

Heat-induced covalent complex between casein micelles and beta-lactoglobulin from goat's milk: identification of an involved disulfide bond.

Henry G, Mollé D, Morgan F, Fauquant J, Bouhallab S.

J Agric Food Chem. 2002 Jan 2;50(1):185-91.

PMID:
11754565
13.

Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of beta-lactoglobulin B.

Otte J, Lomholt SB, Ipsen R, Qvist KB.

J Dairy Res. 2000 Nov;67(4):597-608.

PMID:
11131072
14.

Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions.

Ikeda S, Nishinari K, Foegeding EA.

Biopolymers. 2000-2001;56(2):109-19.

PMID:
11592057
15.

Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles.

Donato L, Alexander M, Dalgleish DG.

J Agric Food Chem. 2007 May 16;55(10):4160-8. Epub 2007 Apr 17.

PMID:
17439142
17.

Heat-induced interactions of beta-lactoglobulin A and kappa-casein B in a model system.

Cho Y, Singh H, Creamer LK.

J Dairy Res. 2003 Feb;70(1):61-71.

PMID:
12617394
18.

Inhibition of heat-induced aggregation of a beta-lactoglobulin-stabilized emulsion by very small additions of casein.

Parkinson EL, Dickinson E.

Colloids Surf B Biointerfaces. 2004 Nov 25;39(1-2):23-30.

PMID:
15542336
20.

Complex between beta-lactoglobulin and kappa-casein. A review.

Sawyer WH.

J Dairy Sci. 1969 Sep;52(9):1347-55. Review. No abstract available.

PMID:
4905083

Supplemental Content

Support Center