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Properties of gels from whey protein concentrate and honey at different pHs
(Elsevier Science, 2003-01)
Structural and functional properties of heat-induced gels from whey protein concentrate (WPC)-honey prepared at pHs 3.75, 4.2 and 7.0 were analyzed. Gel structure was observed by scanning electron microscopy, and the ...
Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients
(Royal Society of Chemistry, 2021)
Influence of extrusion conditions on cassava starch and soybean protein concentrate blends
(Akademiai Kiado RtBudapestHungria, 2001)
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 ...
Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
(Elsevier, 2013-01)
Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0e40%, w/w) and whey protein (10e20% w/w) content. ...
Improving the cost effectiveness of enhanced green fluorescent protein production using recombinant Escherichia coli BL21 (DE3): Decreasing the expression inducer concentration
(2019-01-01)
Green fluorescent protein (GFP) is a globular protein used as biosensor and biomarker in medical and industrial fields. However, due to the expensive production costs of expressing proteins using high-cost inducers like ...