Results 241 to 250 of about 77,222 (252)

Whey as a source of peptides with remarkable biological activities

Food Research International, 2015
Daniel Joner Daroit, Brandelli A
exaly  

Whey protein concentrates and isolates: Processing and functional properties

Critical Reviews in Food Science and Nutrition, 1993
C V Morr
exaly  

Membrane fouling during ultra- and microfiltration of whey and whey proteins at different environmental conditions: The role of aggregated whey proteins as fouling initiators

Journal of Membrane Science, 2015
Ulrich Kulozik, Melanie Marx, Tim Steinhauer   +2 more
exaly  

Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate

LWT - Food Science and Technology, 2018
Jianjun Cheng, Zhanmei Jiang, Juncai Hou   +2 more
exaly  

Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

Food Chemistry, 2016
José Antonio Vazquez Alvarez, Isabel Rodríguez Amado, José Teixeira   +2 more
exaly  

Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins

Food Chemistry, 2018
Zhengtao Zhao
exaly  

Glycation of whey proteins: Technological and nutritional implications

International Journal of Biological Macromolecules, 2018
Mohamed Abd El-Salam
exaly  

Soy whey: More than just wastewater from tofu and soy protein isolate industry

Trends in Food Science and Technology, 2019
Shao Quan Liu, Jian Yong Chua
exaly  

The foaming properties of camel and bovine whey: The impact of pH and heat treatment

Food Chemistry, 2018
Sylvie Marchesseau, Roua Lajnaf, Laetitia Picart-Palmade   +2 more
exaly  

Incorporation of whey proteins in cheese

International Dairy Journal, 2001
J Hinrichs
exaly