Now showing items 21-30 of 656
Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents
Properties of different heated mixtures of whey protein concentrate, starch, gelatin, and sucrose with different water contents were studied. The water activity of samples was determined. The structural properties were ...
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)
Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems
Whey protein concentrate (WPC) was fractionated by using hydroxypropylmethylcellulose (HPMC) at pH 6.5. Incompatible mixtures with different proportions of HPMC and WPC were prepared. After phase separation, the protein ...
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). ...
Transport of amino acids from milk whey by Caco-2 cell monolayer after hydrolytic action of gastrointestinal enzymes
(Elsevier B.V., 2014-09-01)
The bioavailability of amino adds from milk whey protein hydrolysates was evaluated using diffusion of the substances through semi-permeable membranes (dialyzability) and transport by Caco-2 cell cultures. The hydrolysates ...
Moisture adsorption by milk whey protein films
(Blackwell Publishing LtdOxfordInglaterra, 2002)
Formation And Ph-stability Of Whey Protein Fibrils In The Presence Of Lecithin
(Elsevier Sci LTDOxford, 2016)