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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Macromolecular interactions during gelatinisation and retrogradation in starch-whey systems as studied by rapid visco-analyser [PDF]
, 2006 Gelatinisation and retrogradation of starch-whey mixtures were studied in water (pH 7) using the Rapid Visco-Analyser (RVA). The starch:whey ratios ranged from 0:100 - 100:0. Wheat starch, and whey protein concentrate (about 80% solids basis) and isolate
Desmee, H. +4 more
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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) +7 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 +14 more
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Fouling of dairy components on hydrophobic polytetrafluoroethylene (PTFE) membranes for membrane distillation [PDF]
, 2013 This study investigates fouling of membranes during membrane distillation (MD) of two model dairy feeds — skim milk and whey, as well as their major single components.
Duke, Mikel +6 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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Food Research International, 2017 Whey protein products are of widespread use as food ingredients because of their high nutritional, biological and functional properties. Whey proteins are important structural components in many foods as used in their native form, for example for their heat-induced gelation abilities.
Schong, Elise, Famelart, Marie-Hélène
openaire +4 more sources
Effect of whey protein isolate on strength, body composition and muscle hypertrophy during resistance training [PDF]
, 2008 Purpose of Review: Sarcopenia (skeletal muscle wasting with aging) is thought to underlie a number of serious age-related health issues. While it may be seen as inevitable, decreasing this gradual loss of muscle is vital for healthy aging.
Cribb, Paul J, Hayes, Alan
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Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained [PDF]
, 2016 In this work, the effects of operating parameters on the modulation of peptide profiles obtained during enzymatic hydrolysis of whey protein concentrates (WPC) with a commercial enzyme (Alcalase 2.4L AF) were analyzed.
Ceruti, Roberto Julio +5 more
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Isolasi Penghambat Aktivitas Enzim Pengubah Angiotensin Dari Protein Susu
Jurnal Agripet, 2016 . Three kinds of samles (whey protein containing casenoglycopeptide, whey protein removed casenoglycopeptide and cheese whey powder digested with 7 kinds of proteases at 37 0C for 24 hr (trypsin, protenase-K, actinase-E, thermolysin, and papain) or 25 0C
Amhar Abubakar
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