Results 11 to 20 of about 31,439 (164)
Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
Foods, 2023 Goat milk whey protein products are a hard-to-source commodity. Whey protein concentrate was directly prepared from fresh goat milk. The effects of the heating temperature (69–78 °C), time (15–30 min), and pH (7.5–7.9) on the physicochemical and ...
Mu Tian +3 more
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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
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Hydrogen Peroxide Alteration of Whey Proteins in Whey and Concentrated Whey Systems
Journal of Dairy Science, 1972 Abstract The extent of denaturation and physical aggregation of individual and total whey proteins, produced by treating whey and concentrated whey systems with hydrogen peroxide under experimental conditions that simulate pressure membrane and gel filtration processes for preparing an undenatured whey protein concentrate, was studied by preparative ...
C M, Cooney, C V, Morr
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Agriculture, 2023 The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries.
Piero Franceschi +4 more
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EFFECT OF WHEY PROTEIN CONCENTRATE ON THE QUALITY OF CHICKEN MEAT PATTIES DURING STORAGE AT 4°C [PDF]
Veterinary Medical Journal - Giza, 2011 Whey protein concentrate at levels of 2 and 4% was added to chicken meat patties formulated with different breast and thigh muscles percentages.
Hayam Mansour
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Investigating Methods to Mitigate Whey Protein Derived Mouthdrying
Foods, 2021 Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey protein
Victoria Norton +4 more
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Interaction between Astaxanthin and Whey Protein Based on Fluorescence and Ultraviolet Spectroscopy
Shipin gongye ke-ji, 2022 The molecule self-assembly technology was used to prepare astaxanthin/whey protein nanocomplex, and the interaction mechanism between astaxanthin (AST) and whey protein was studied.
Yingyuan ZHAO +7 more
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The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
Техника и технология пищевых производств, 2022 The demand for protein-fortified foods is increasing, and so is the necessity of the complete utilization of milk constituents in the food industry. The research objective was to study various technological and sensory indicators of ice cream fortified ...
Igor A. Gurskiy, Antonina A. Tvorogova
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Quantitative Determination of Whey Protein to Casein Ratio in Infant Formula Milk Powder
Frontiers in Chemistry, 2022 This study was aimed to establish a method for quantitatively determining the ratio of whey protein in the total protein of infant formula by respectively selecting two characteristic peptides from whey protein and casein and calculating the ratio ...
Tao Xu +14 more
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Foods, 2021 Whey protein pectin complexes can be applied to replace fat in food products, e.g., pudding and yogurt, contributing to creaminess while adding a source of protein and fiber.
Jessica M. Filla +3 more
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