Registro:

Referencias:

• Ahmed, J., Ramaswamy, H.S., Effect of high-hydrostatic pressure and temperature on rheological characteristics of glycomacropeptide (2003) Journal of Dairy Science, 86, pp. 1535-1540
• AOAC, Official methods of analysis of association of official analytical chemists international (2005), 18th ed. AOAC USA; Arogundade, L.A., Eromosele, C.O., Eromosele, I.C., Ademuyiwa, O., Rheological properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) calcium proteinate and isoelectric protein isolates (2011) Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 44, pp. 524-534
• Barreto, P.L.M., Roeder, J., Crespo, J.S., Maciel, G.R., Terenzi, H., Pires, A.T.N., Effect of concentration, temperature and plasticizer content on rheological properties of sodium caseinate and sodium caseinate/sorbitol solutions and glass transition of their films (2003) Food Chemistry, 82, pp. 425-431
• Brody, E.P., Biological activities of bovine glycomacropeptide (2000) British Journal of Nutrition, 84, pp. 39-46
• Burgardt, V.C.F., Oliveira, D.F., Evseev, I.G., Coelho, A.R., Haminiuk, C.W.I., Waszczynskyj, N., Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction (2014) Food Hydrocolloids, 35, pp. 170-180
• Farías, M.E., Martinez, M.J., Pilosof, A.M.R., Casein glycomacropeptide pH-dependent self-assembly and cold gelation (2010) International Dairy Journal, 20, pp. 79-88
• Farías, M.E., Pilosof, A.M.R., The influence of acid type on self-assembly, rheological and textural properties of caseinomacropeptide (2016) International Dairy Journal, 55, pp. 17-25
• Ghaouar, N., Elmissaoui, S., Aschi, A., Gharbi, A., Concentration regimes and denaturation effects on the conformational changes of α-chymotrypsin by viscosity and dynamic light scattering measurements (2010) International Journal of Biological Macromolecules, 47, pp. 425-430
• Gómez-Arellano, A., Jiménez-Islas, H., Castrejón-González, E.O., Medina-Torres, L., Dendooven, L., Escamilla-Silva, E.M., Rheological behaviour of sesame (Sesamum indicum L.) protein dispersions (2017) Food and Bioproducts Processing, 106, pp. 201-208
• Huang, J., Zeng, S., Xiong, S., Huang, Q., Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle (2016) Food Hydrocolloids, 61, pp. 48-56
• Kale, M.S., Yadav, M.P., Hicks, K.B., Hanah, K., Concentration and shear rate dependence of solution viscosity for arabinoxylans from different sources (2015) Food Hydrocolloids, 47, pp. 178-183
• Karataş, M., Arslan, N., Flow behaviours of cellulose and carboxymethyl cellulose from grapefruit peel (2016) Food Hydrocolloids, 58, pp. 235-245
• Kreuß, M., Strixner, T., Kulozik, U., The effect of glycosylation on the interfacial properties of bovine caseinomacropeptide (2009) Food Hydrocolloids, 23, pp. 1818-1826
• de Kruif, C.G., Bhatt, H., Anema, S.G., Coker, C., Rheology of caseinate fractions in relation to their water holding capacity (2015) Food Hydrocolloids, 51, pp. 503-511
• La Clair, C., Ney, D., Leod, E.M., Etzel, M., Purification and use of glycomacropeptide for nutritional management of phenylketonuria (2009) Journal of Food Science, 74, pp. 199-206
• Li, S., Donner, E., Thompson, M., Zhang, Y., Rempel, C., Liu, Q., Preparation of branched canola protein isolate and effects of molecular architecture on solution flow properties (2017) Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 79, pp. 287-293
• Lim, K., van Calcar, S.C., Nelson, K.L., Gleason, S.T., Ney, D.M., Acceptable low-phenylalanine foods and beverages can be made with glycomacropeptide from cheese whey for individuals with PKU (2007) Molecular Genetics and Metabolism, 92, pp. 176-178
• Ma, J., Lin, Y., Chen, X., Zhao, B., Zhang, J., Flow behavior, thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutions (2014) Food Hydrocolloids, 38, pp. 119-128
• Martinez, M.J., Carrera Sánchez, C., Patino, J.M.R., Pilosof, A.M.R., Bulk and interfacial behaviour of caseinoglycomacropeptide (GMP) (2009) Colloids and Surfaces B: Biointerfaces, 71, pp. 230-237
• Martinez, M.J., Farías, M.E., Pilosof, A.M.R., Casein glycomacropeptide pH-driven self-assembly and gelation upon heating (2011) Food Hydrocolloids, 25, pp. 860-867
• Mikkelsen, T.L., Frøkiær, H., Topp, C., Bonomi, F., Iametti, S., Picariello, G., Caseinomacropeptide self-association is dependent on whether the peptide is free or restricted in κ-casein (2005) Journal of Dairy Science, 88, pp. 4228-4238
• Mollé, D., Léonil, J., Quantitative determination of bovine κ-casein macropeptide in dairy products by Liquid chromatography/Electrospray coupled to mass spectrometry (LC-ESI/MS) and Liquid chromatography/Electrospray coupled to tamdem mass spectrometry (LC-ESI/MS/MS) (2005) International Dairy Journal, 15, pp. 419-428
• Morales, R., Martinez, M.J., Pilosof, A.M.R., Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties (2017) Colloids and Surfaces B: Biointerfaces, 159, pp. 501-508
• Ni, X., Chen, W., Xiao, M., Wu, K., Kuang, Y., Corke, H., Physical stability and rheological properties of konjac glucomannan-ethyl cellulose mixed emulsions (2016) International Journal of Biological Macromolecules, 92, pp. 423-430
• Ono, T., Yada, R., Yutani, K., Nakai, S., Comparison of conformations of κ-casein, para-κ-casein and glycomacropeptide (1987) Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 911, pp. 318-325
• Pitkowski, A., Durand, D., Nicolai, T., Structure and dynamical mechanical properties of suspensions of sodium caseinate (2008) Journal of Colloid and Interface Science, 326, pp. 96-102
• Ponton, A., Schott, C., Quemada, D., Rheological behavior of flexible elongated micelles: Temperature effect in an isotropic phase (1998) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 145, pp. 37-45
• Saito, T., Itoh, T., Variations and distributions of O-glycosidically linked sugar chains in bovine κ-casein A (1992) Journal of Dairy Science, 75, pp. 1768-1774
• Solverson, P., Murali, S.G., Brinkman, A.S., Nelson, D.W., Clayton, M.K., Yen, C.L., Glycomacropeptide, a low-phenylalanine protein isolated from cheese whey, supports growth and attenuates metabolic stress in the murine model of phenylketonuria (2012) American Journal of Physiology. Endocrinology and Metabolism, 302, p. 31
• Thomä-Worringer, C., Sørensen, J., López-Fandiño, R., Health effects and technological features of caseinomacropeptide (2006) International Dairy Journal, 16, pp. 1324-1333
• Villumsen, N.S., Jensen, H.B., Thu Le, T.T., Møller, H.S., Nordvang, R.T., Nielsen, L.R., Self-assembly of caseinomacropeptide as a potential key mechanism in the formation of visible storage induced aggregates in acidic whey protein isolate dispersions (2015) International Dairy Journal, 49, pp. 8-15
• Zhang, Z., Arrighi, V., Campbell, L., Lonchamp, J., Euston, S.R., Properties of partially denatured whey protein products 2: Solution flow properties (2016) Food Hydrocolloids, 56, pp. 218-226
• Zhang, Z., Liu, Y., Recent progresses of understanding the viscosity of concentrated protein solutions (2017) Current Opinion in Chemical Engineering, 16, pp. 48-55

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------