Results 11 to 20 of about 98,447 (285)

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, Xiaobo Huang, Seyed Mahmoud Mirzamani Bafghi   +2 more
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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, Xiaomeng Sun, Jianjun Cheng, Mingruo Guo   +3 more
doaj   +1 more source

Whey: technologies for coproducts production

Revista do Instituto de Latícinios Cândido Tostes, 2014
The aim of the present article was to present the principles of whey processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology.
Maura Pinheiro Alves, Renam de Oliveira Moreira, Paulo Henrique Rodrigues Júnior, Mayra Carla de Freitas Martins, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho   +5 more
doaj   +1 more source

Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development [PDF]

, 2018
The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource ...
Chepel, N. (Natalia), Grek, O. (Olena), Onopriichuk, O. (Olena), Popova, I. (Inna), Savchenko, O. (Oleksandr), Tsygankov, S. (Sergii), Tymchuk, A. (Alla), Ushkarenko, V. (Viktor)   +7 more
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Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture

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, Francesca Martuzzi, Paolo Formaggioni, Massimo Malacarne, Andrea Summer   +4 more
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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, Stella Lignou, Marianthi Faka, Julia Rodriguez-Garcia, Lisa Methven   +4 more
doaj   +1 more source

Bioactivity in Whey Proteins Influencing Energy Balance [PDF]

, 2012
Peer-reviewedObesity develops due to energy (food) intake exceeding energy expenditure. Nutrients that reduce the positive energy balance are thus being considered as therapies to combat obesity.
Cotter, Paul D., Korpela, Riitta, McAllan, Liam, Nilaweera, Kanishka, Roche, Helen M.   +4 more
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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, Tao Xu, Tao Xu, Jingyao Chen, Jingyao Chen, Kai Yang, Kai Yang, Weicang Qiao, Weicang Qiao, Junying Zhao, Junying Zhao, Junying Zhao, Lijun Chen, Lijun Chen, Lijun Chen   +14 more
doaj   +1 more source

Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins [PDF]

, 2018
In this study, the impact of isolation conditions on structural and surface properties at the air/water interface of soy-whey proteins (SWP) was assessed. SWP were obtained by precipitation of soy-whey (at pH 4.5 or 8.0) with acetone or ammonium sulfate.
Ingrassia, Romina, Palazolo, Gonzalo Gastón, Risso, Patricia Hilda, Sobral, Pablo Antonio, Wagner, Jorge Ricardo   +4 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
doaj   +1 more source