Results 201 to 210 of about 32,699 (217)

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Food Hydrocolloids, 2017
Claire Berton-Carabin, Anja Schröder, Paul Venema   +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 protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking

Food Chemistry, 2017
Wang Wenqiong, Han Xue
exaly  

Biodegradable biocomposite films based on whey protein and zein: Barrier, mechanical properties and AFM analysis

International Journal of Biological Macromolecules, 2008
Babak Ghanbarzadeh
exaly  

Antioxidant effects of whey protein on muscle C2C12 cells

Food Chemistry, 2014
Alexandros Priftis, Aristides Tsatsakis, A Wallace Hayes   +2 more
exaly  

Whey protein membrane processing methods and membrane fouling mechanism analysis

Food Chemistry, 2019
Wang Wenqiong
exaly  

Improvement of the colloidal stability of phycocyanin in acidified conditions using whey protein-phycocyanin interactions

Food Hydrocolloids, 2020
Alireza Abbaspourrad, Zhong Zhang
exaly  

Exceptional heat stability of high protein content dispersions containing whey protein particles

Food Hydrocolloids, 2014
Renko de Vries, Erik van der Linden, Paul Venema   +2 more
exaly  

Whey protein concentrates and isolates: Processing and functional properties

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

Factors Regulating Astringency of Whey Protein Beverages

Journal of Dairy Science, 2008
M A Drake, E A Foegeding
exaly