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A review of magnetic separation of whey proteins and potential application to whey proteins recovery, isolation and utilization
(Elsevier, 2019-04)
Cheese whey (CW) is a voluminous effluent generatin environmental and economic impact in milk producing countries. Proteins from CW are useful for biotechnological applications. Available procedures to purify CW are complex ...
Lactoferrin purification and whey protein isolate recovery from cheese whey using chitosan mini-spheres
(Elsevier, 2020-06)
Direct protein purification from raw materials by chromatographic media represents an enormous challenge, especially when particulate solids and high charge solute are present. In this sense, protein purification from ...
Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
(2016-03-01)
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 isolate microgel properties tuned by crosslinking with organic acids to achieve stabilization of pickering emulsions
(2021-06-01)
Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is ...
Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization
(2019-01-02)
Colloidal particle systems based on natural biopolymers are widely used in food industries and their production can involve an emulsification step during processing, which is induced by interaction of a primary emulsion, ...
Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates
(David Publishing, 2012-07)
A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made. Foams were obtained by the method of gas bubbling. The initial rate of passage of liquid to ...
Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin
(2018-06-01)
The interest in edible packaging films as a possible substitute for petrochemical-based films has been growing over the last years. Blends of proteins and polysaccharides can be an alternative to enhance edible film ...
Use of computational fluid dynamics in the manufacture process of whey protein products
(Nova Science Publishers, 2014)
Whey proteins are well known for combining high nutritional value with specific functional properties. In general, they are commercialized as concentrates and isolates that can be different in their functional properties ...
Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins
(Blue Pen Journals, 2018-04)
In this study, the impact of isolation conditions on structural and surface properties at the air/water interface of soy-whey proteins (SWP) was assessed. SWP were obtained by precipitation of soy-whey (at pH 4.5 or 8.0) ...