Now showing items 1-10 of 775
Obtainment of cheese whey proteins hydrolysates by immobilized alcalase
Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
Locust bean gum synergistic interactions with whey proteins are widely described in terms of functional properties. The aim of this work is to assess how these interactions affect whey protein-based film properties. Blended ...
Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey
(Cambridge University Press, 2012-05)
The high nutritional value of whey makes it an interesting substrate for the development of fermented foods. The aim of this work was to evaluate the growth and proteolytic activity of sixty-four strains of lactic acid ...
Whey proteins solubility as function of temperature and pH
(Elsevier Science BvAmsterdamHolanda, 2005)
Recovery of caprine whey protein and its application in a food protein formulation
(Elsevier Science, 2015-09)
This study investigated the recovery of proteins from whey caprine cheese which is mostly discarded as waste. A membrane process including microfiltration and tangential ultrafiltration was used to purify and concentrate ...
Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration
(Elsevier Sci LtdOxfordInglaterra, 2005)