Nutritional and functional properties of whey proteins concentrate and isolate
Mljekarstvo, 2006 Whey protein fractions represent 18 - 20 % of total milk nitrogen content. Nutritional value in addition to diverse physico - chemical and functional properties make whey proteins highly suitable for application in foodstuffs.
Zoran Herceg, Anet Režek
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Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness [PDF]
, 2013 Proteins from vegetable seeds are interesting for research at present because they are an abundant alternative to animal-based sources of proteins and petroleum-derived polymers.
Alric, Isabelle +3 more
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The stickiness curves of dairy powder : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Bioprocess Engineering at Massey University [PDF]
, 2004 Powder stickiness problems encountered during spray drying are important to the dairy industry. Instantaneous stickiness is a surface phenomena that is caused by exceeding the glass transition temperature of the amorphous sugar in the powder, usually ...
Zuo, Jenny Y
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Food Science of Animal Resources, 2018 This study was conducted to compare the anti-allergic effects of a whey protein concentrate (WPC) and WPC hydrolysate. WPC hydrolysate was prepared using enzymatic digestion for 8 h with trypsin and α-chymotrypsin, after which it was freeze-dried.
Hana Kim +3 more
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The effect of enzymatic hydrolysis of a dietary protein on the excretion of urinary nitrogen metabolites : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in Nutritional Science at Massey University, Palmerston North, New Zealand [PDF]
, 2000 Floppy disc in back pocket - not copied/unreadableHydrolysed milk proteins are used for many purposes in human nutrition. Although it is assumed that the nutritive value of a protein hydrolysate is the same, or even superior to the corresponding intact ...
Quintino Cintora, Maria Eugenia.
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The effects of milk matrices on the transit and digestion of secretory immunoglobulin A in the gut : a thesis presented in partial fulfilment of requirements for the degree of Masters of Science in Animal Science at Massey University, Palmerston North, New Zealand and AgResearch, Ruakura, Hamilton, New Zealand [PDF]
, 2017 Figures 1-8 have been removed for copyright reasons, but may be accessed from their sources listed in the bibliographyBovine secretory immunoglobulin A (BSIgA) has the potential to provide protective effects to the gastrointestinal tract (GIT) when ...
O'Connor, Chrystal Te Ohorere
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The influence of whey protein concentrate on growth and survival of probiotic bacteria in whey
Mljekarstvo, 2008 This research examines the influence of whey protein concentrate addition (WPC) on growth and activity of probiotic species Lactobacilus acidophilus La-5 and Bifidobacterium animalis subsp.
Ljubica Tratnik +3 more
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Natural Product CommunicationsThis review examines the chemical properties of whey protein in protein powders and their impact on muscle growth in athletes. We explore the composition of whey protein, including its major fractions and amino acid profile, with a focus on the role of ...
Chuande Tang +3 more
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Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins. [PDF]
Polymers (Basel), 2023 Zhang S +7 more
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The use of Cold Setting Whey Proteins to enhance the Gelation Properties of Foods. [PDF]
, 1999 End of Project ReportThe main objective of this project was to produce dried, denatured, whey protein-based powders, which on reconstitution in food formulations show an increased ability to bind water in the presence of added salts, especially in the ...
Keogh, Kieran +2 more
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