Now showing items 1-10 of 271
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)
Controlled hydrolysis of cheese whey proteins using trypsin and alpha-chymotrypsin
(Humana Press Inc, 2001-03-01)
This study examined the production of protein hydrolysates with controlled composition from cheese whey proteins. Cheese whey was characterized and several hydrolysis experiments were made using whey proteins and purified ...
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 ...
Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception
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. ...
Spray Dried Microparticles Of Chia Oil Using Emulsion Stabilized By Whey Protein Concentrate And Pectin By Electrostatic Deposition
(Elsevier Science BVAmsterdam, 2016)
Ranking descriptive analysis in the sensory characterization of strawberry flavored diet yogurt enriched with whey protein concentrate
(Univ Estadual LondrinaLondrinaBrasil, 2010)
Effect of different hydrolysates of whey protein on hepatic glutathione content in mice
(Mary Ann Liebert IncNew RochelleEUA, 2005)
Production and characterization of microparticles containing pectin and whey proteins
(Elsevier Science BvAmsterdamHolanda, 2012)
High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
Whey proteins, dueto their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, high energy supplements ...
Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
The effect of freezing on viscoelastic behaviour of whey protein concentrate (WPC) suspensions was studied. Suspensions with total protein content of 5% and 9% w/v were prepared from a commercial WPC (unheated suspensions). ...