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Effect of homogenization and pasteurization on the structure and stability of whey protein in milk

Journal of dairy science, 2015-05, Vol.98 (5), p.2884-2897

2015

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Logistic modeling to predict the minimum inhibitory concentration (MIC) of olive leaf extract (OLE) against Listeria monocytogenes

PloS one, 2022-01, Vol.17 (1), p.e0263359-e0263359

2022

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Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions

Food chemistry, 2020-11, Vol.330, p.127280-127280, Article 127280

2020

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Heavy metal and phenol adsorptive properties of biochars from pyrolyzed switchgrass and woody biomass in correlation with surface properties

Journal of environmental management, 2013-03, Vol.118, p.196-204

2013

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Natural flagella-templated Au nanowires as a novel adjuvant against Listeria monocytogenes

Nanoscale, 2020-03, Vol.12 (9), p.5627-5635

2020

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Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder

Journal of dairy science, 2023-07, Vol.106 (7), p.4502-4515

2023

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Characterization of an exopolysaccharide (EPS-3A) produced by Streptococcus thermophilus ZJUIDS-2-01 isolated from traditional yak yogurt

International journal of biological macromolecules, 2021-12, Vol.192, p.1331-1343

2021

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BlpU is a broad-spectrum bacteriocin in Streptococcus thermophilus

Frontiers in microbiology, 2024-07, Vol.15, p.1409359

2024

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Enhancement of protein flocculant properties through carboxyl group methylation and the relationship with protein structural changes

Journal of dispersion science and technology, 2021-11, Vol.42 (14), p.2063-2074

2021

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Structural and Thermal Stability of β‑Lactoglobulin as a Result of Interacting with Sugar Beet Pectin

Journal of agricultural and food chemistry, 2014-07, Vol.62 (30), p.7567-7576

2014

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Physical Properties, Molecular Structures, and Protein Quality of Texturized Whey Protein Isolate: Effect of Extrusion Temperature

Journal of agricultural and food chemistry, 2011-05, Vol.59 (9), p.4668-4675

2011

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Characterization of the global structure of low methoxyl pectin in solution

Food hydrocolloids, 2015-04, Vol.46, p.153-159

2015

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Assessment of Antioxidant and Antimicrobial Properties of Lignin from Corn Stover Residue Pretreated with Low-Moisture Anhydrous Ammonia and Enzymatic Hydrolysis Process

Applied biochemistry and biotechnology, 2018, Vol.184 (1), p.350-365

2018

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Effects of dietary antioxidant supplementation of feed, milk processing and storage on the lutein content and sensory quality of bovine milk

International journal of dairy technology, 2018-11, Vol.71 (4), p.849-856

2018

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Anti-listerial activity of thermophilin 110 and pediocin in fermented milk and whey

Food control, 2021-07, Vol.125, p.107941, Article 107941

2021

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Reactions between β-Lactoglobulin and Genipin: Kinetics and Characterization of the Products

Journal of agricultural and food chemistry, 2012-05, Vol.60 (17), p.4327-4335

2012

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Impacts of Standardized Patients as a Teaching Tool to Develop Communication Skills in Nursing Education: A Mixed-Studies Systematic Review

Clinical simulation in nursing, 2023-11, Vol.84, p.101464, Article 101464

2023

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Physico-chemical characterization of protein-associated polysaccharides extracted from sugar beet pulp

Carbohydrate polymers, 2013-02, Vol.92 (2), p.2257-2266

2013

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Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating

Food hydrocolloids, 2017-08, Vol.69, p.86-96

2017

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Investigation of molecular interactions between β-lactoglobulin and sugar beet pectin by multi-detection HPSEC

Carbohydrate polymers, 2014-07, Vol.107, p.198-208

2014

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Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating

Food hydrocolloids, 2017-06, Vol.67, p.1-13

2017

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Extrusion texturized dairy proteins: processing and application

Advances in food and nutrition research, 2011, Vol.62, p.173

2011

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Changes in the molecular structure and stability of β-lactoglobulin induced by heating with sugar beet pectin in the dry-state

Food hydrocolloids, 2020-08, Vol.105, p.105809, Article 105809

2020

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Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates

Food control, 2023-06, Vol.148, p.109666, Article 109666

2023

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Molecular basis for the performance and mechanisms of methylated decolorized bovine hemoglobin flocculants

Separation and purification technology, 2022-07, Vol.292, p.121017, Article 121017

2022

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Effect of homogenization and pasteurization on the structure and stability of whey protein in milk

Logistic modeling to predict the minimum inhibitory concentration (MIC) of olive leaf extract (OLE) against Listeria monocytogenes

Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions

Heavy metal and phenol adsorptive properties of biochars from pyrolyzed switchgrass and woody biomass in correlation with surface properties

Natural flagella-templated Au nanowires as a novel adjuvant against Listeria monocytogenes

Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder

Characterization of an exopolysaccharide (EPS-3A) produced by Streptococcus thermophilus ZJUIDS-2-01 isolated from traditional yak yogurt

BlpU is a broad-spectrum bacteriocin in Streptococcus thermophilus

Enhancement of protein flocculant properties through carboxyl group methylation and the relationship with protein structural changes

Structural and Thermal Stability of β‑Lactoglobulin as a Result of Interacting with Sugar Beet Pectin

Physical Properties, Molecular Structures, and Protein Quality of Texturized Whey Protein Isolate: Effect of Extrusion Temperature

Characterization of the global structure of low methoxyl pectin in solution

Assessment of Antioxidant and Antimicrobial Properties of Lignin from Corn Stover Residue Pretreated with Low-Moisture Anhydrous Ammonia and Enzymatic Hydrolysis Process

Effects of dietary antioxidant supplementation of feed, milk processing and storage on the lutein content and sensory quality of bovine milk

Anti-listerial activity of thermophilin 110 and pediocin in fermented milk and whey

Reactions between β-Lactoglobulin and Genipin: Kinetics and Characterization of the Products

Impacts of Standardized Patients as a Teaching Tool to Develop Communication Skills in Nursing Education: A Mixed-Studies Systematic Review

Physico-chemical characterization of protein-associated polysaccharides extracted from sugar beet pulp

Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating

Investigation of molecular interactions between β-lactoglobulin and sugar beet pectin by multi-detection HPSEC

Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating

Extrusion texturized dairy proteins: processing and application

Changes in the molecular structure and stability of β-lactoglobulin induced by heating with sugar beet pectin in the dry-state

Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates

Molecular basis for the performance and mechanisms of methylated decolorized bovine hemoglobin flocculants

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