Stability and structural properties of bee pollen protein hydrolysate microencapsulated using maltodextrin and whey protein concentrate. [PDF]
Heliyon, 2020 Maqsoudlou A +3 more
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Harčova Nauka ì Tehnologìâ, 2023 Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sensory
G. Polishchuk +5 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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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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Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks
Foods, 2022 Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements.
Katarzyna Kiełczewska +7 more
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Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2021 In this study, the effect of starter type (probiotic and non-probiotic), milk (58 to 80%), cream (1 to 33%), whey powder (3 to 7%) and milk protein concentrate (6 to 12%) on acidity, pH, viscosity and sensory properties (flavor, color, texture and ...
Hassan Rashidi +3 more
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Effect of Vegetable Protein and Functional Proteins Fortification on the Properties of Kareish Cheeses [PDF]
Journal of Food and Dairy Sciences, 2018 Kareish cheeses made with whey protein concentrate and soy flour was (2%, 3% and 4%), or 1:1% mixing ratio. All The treatments were kept at 4 ° C for 15 days; Cumin was added to fortify cheese, being made with whey protein concentrate and soy flour (0 ...
A. Mohamed, M. E. Abdel-Aziz, M. Gomaa
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Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier
Jurnal Ilmu dan Teknologi Hasil Ternak, 2022 Mayonnaise is an oil-in-water emulsion product that uses egg yolk as a stabilizer agent. Low-fat mayonnaise is made as a product modification to make it healthier by reducing fat. whey protein concentrate is given as a natural emulsifier.
Tri Umar Satriawan +2 more
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SOME OF FUNCTIONAL PROPERTIES OF CHEMICALLY MODIFIED WHEY PROTEINS CONCENTRATES AND THEIR INFLUENCES ON YOGHURT PROPERTIES [PDF]
Mesopotamia Journal of Agriculture, 2006 Two types of whey protein concentrates were prepared,one from acid whey and the other from sweet whey .These preparations were acetylated and succinylated to various degrees and their functional properties were assessed.
Maan S. Kallo
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UTILIZATION OF WHEY PROTEIN IN YOGURT [PDF]
Journal of Food and Dairy Sciences, 2009 The aim of this work was to study the possibility of modifying three types of whey protein concentrations (WPC) chemically to improve their functional properties and use them to make fortified yogurt.
A.A.M. Yonis
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