Results 1 to 10 of about 109,474 (317)
SOME OF FUNCTIONAL PROPERTIES OF CHEMICALLY MODIFIED WHEY PROTEINS CONCENTRATES AND THEIR INFLUENCES ON YOGHURT PROPERTIES [PDF]
Mesopotamia Journal of Agriculture, 2006 Two types of whey protein concentrates were prepared,one from acid whey and the other from sweet whey .These preparations were acetylated and succinylated to various degrees and their functional properties were assessed.
Maan S. Kallo
doaj +3 more sources
Shipin gongye ke-ji, 2023 The effect of whey protein and its hydrolysates on the in vitro digestibility and physicochemical properties of potato starch (PS) was investigated by constructing the co-gelatinization system between the PS and whey protein or whey protein hydrolysates.
Jiasong LIU +5 more
doaj +1 more source
Frontiers in Nutrition, 2022 The effects of degalactosylated whey protein on lipopolysaccharide (LPS)-induced inflammatory responses in mice were observed in comparison with intact whey protein.
Toshio Inui +6 more
doaj +1 more source
Gels, 2023 The properties of blueberry juice and whey protein gels formed by the mixed fermentation of L. plantarum 67 and L. paracasei W125 were investigated.
Wenqiong Wang +3 more
doaj +1 more source
Applied Sciences, 2022 Whey protein is a common food additive for enhancing product stability and texture, while phenolics are considered food antioxidants. As a consequence, combining whey protein with phenolics is an effective way to improve protein functionality while also ...
Hataikan Thongzai +3 more
doaj +1 more source
Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry
Agritech, 2021 Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio.
Robi Andoyo +6 more
doaj +1 more source
Journal of Dairy Science, 2022 : We evaluated the potential of whey protein hydrolysate as a lyoprotectant for maintaining the cell viability of Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and subsequent storage.
Haoqian Wang +7 more
doaj +1 more source
Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes
Journal of Dairy Science, 2022 : ε-Polylysine (ε-PL) is a natural preservative of antimicrobial peptides with broad spectrum and high antibacterial properties. The electrostatic complex delivery system formed by ε-PL and whey protein can be used to maintain the stability of ε-PL and ...
Yuecheng Meng +4 more
doaj +1 more source
Foods, 2023 The purpose of this study was to investigate the oxidative stability and physicochemical properties of pork emulsion sausages with whey protein–tannic acid conjugate and native whey protein.
Tanong Aewsiri +2 more
doaj +1 more source
Analysis of Flocculation Activity of Microparticle Solution of Salty Protein from Whey of Oviparous Animals [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2022 Because the traditional method does not consider the release rate of salty whey protein particles after adding flocculants, the error in the peak test of the flocculation activity of the ovarian animal whey protein particle solution is relatively high ...
Fengzhen Li +2 more
doaj +1 more source