Results 251 to 260 of about 98,447 (285)

Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

Trends in Food Science and Technology, 2020
Wahyu Wijaya, Paul Van der Meeren
exaly  

Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

Food Chemistry, 2021
Zhihuan Zang, Shurui Chou, Yuxi Lang
exaly  

Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates

Food Hydrocolloids, 2020
Xilong Zhou, Leonard M C Sagis
exaly  

Whey Protein

2015
openaire   +2 more sources

Whey proteins

2004
A. Kilara, M.N. Vaghela
openaire   +1 more source

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

Food Hydrocolloids, 2017
Anja Schröder
exaly  

Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

Food Hydrocolloids, 2013
Oscar L Ramos, Ricardo N Pereira, António Augusto Martins de Oliveira Soares Vicente   +2 more
exaly  

Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution

Food Hydrocolloids, 2016
Mehdi Mohammadian, Ashkan Madadlou
exaly  

Whey protein edible films modified with almond and walnut oils

Food Hydrocolloids, 2016
Sabina Galus, Justyna Kadzińska
exaly  

Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

Food Hydrocolloids, 2017
Astrid A M Poelman, Amy Logan
exaly