Results 1 to 10 of about 98,447 (285)

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

Effects of Whey Protein and Its Hydrolysates on in Vitro Digestibility and Physicochemical Properties of Potato Starch

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, Qing LIU, Yueyue YANG, Lulian XU, Aiquan JIAO, Zhengyu JIN   +5 more
doaj   +1 more source

Degalactosylated Whey Protein Suppresses Inflammatory Responses Induced by Lipopolysaccharide in Mice

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, Toshio Inui, Toshio Inui, Namiko Kawamura, Riho Nakama, Akio Inui, Goro Katsuura   +6 more
doaj   +1 more source

Interfacial Properties and Antioxidant Activity of Whey Protein-Phenolic Complexes: Effect of Phenolic Type and Concentration

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, Narumol Matan, Palanivel Ganesan, Tanong Aewsiri   +3 more
doaj   +1 more source

The Characteristics of Whey Protein and Blueberry Juice Mixed Fermentation Gels Formed by Lactic Acid Bacteria

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, Yuxian Wang, Xian Liu, Qian Yu   +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, Anindya Rahmana Fitri, Ratih Siswanina Putri, Efri Mardawati, Bambang Nurhadi, Nandi Sukri, Rudi Saprudin Darwis   +6 more
doaj   +1 more source

Protective effects of whey protein hydrolysate on Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and storage

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, Tian Huang, Kailong Liu, Jie Yu, Guoqiang Yao, Wenyi Zhang, Heping Zhang, Tiansong Sun   +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, Qi Xue, Jie Chen, Yanhua Li, Zhipeng Shao   +4 more
doaj   +1 more source

Fluidized beds as turbulence promoters in the concentration of food liquids by reverse osmosis [PDF]

, 1980
Fluidized beds offer a potential improvement of reverse osmosis processes for food liquids, less fouling of the membrane, and reduced energy consumption.
Aufderheyde, J., Boer, R. de, Hiddink, J., Smolders, C.A., Swaay, W.P.M. van, Zomerman, J.J.   +5 more
core   +13 more sources

Whey Protein–Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features

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, Palanivel Ganesan, Hataikan Thongzai   +2 more
doaj   +1 more source