Results 171 to 180 of about 22,668 (210)
Some of the next articles are maybe not open access.
Properties of Whey Protein Concentrates
1992Dried whole whey is utilized in food products for a number of reasons. In some cases the whey adds to the functionality of the product, in others it may be added essentially as a filler. The most important characteristic of dried whey in many applications is its low price.
openaire +1 more source
Microencapsulating Properties of Whey Protein Concentrate 75
Journal of Food Science, 2001ABSTRACT Emulsions containing various levels of soya oil dispersed in solutions of whey protein concentrate (WPC) 75 (5% w/v) were spray‐dried to yield powders with oil contents ranging from 20% to 75% (w/w). The effect of homogenizing pressure and oil/protein ratio on oil globule size distributions and protein ...
S.A. Hogan +3 more
openaire +1 more source
Viscous behaviour of whey protein concentrate dispersions
International Dairy Journal, 1995Abstract The viscosity and gelling tendency of concentrated whey protein dispersions (11 or 20%, w/v, protein), prepared from several whey protein concentrate (WPC) powders, were studied as a function of pH, time and added calcium. From about pH 6.8 to 4.0, at 20 °C, all WPC dispersions had relatively low apparent viscosities with negligible ...
W. Rattray, P. Jelen
openaire +1 more source
Flavor of whey protein concentrates and isolates
International Dairy Journal, 2008Abstract Descriptive sensory evaluation, gas chromatography–olfactometry (GC–O), and gas chromatography–mass spectrometry (GC–MS) were used to determine whether cheese variety and processing techniques influenced the flavor of reconstituted whey protein concentrate (WPC) and whey protein isolate (WPI).
Michael A. Mortenson +2 more
openaire +1 more source
RHEOLOGICAL PROPERTIES OF WHEY PROTEIN CONCENTRATE GELS
Journal of Texture Studies, 1993ABSTRACTThe rheological properties of heat whey protein concentrate gels were studied by dynamic oscillation rheometry. A whey protein concentrate of 75% protein was used to make solutions of 10.3, 12.5 and 14.5% protein (w/w), which were heated to 90C for gel formation.
M.J. COONEY +2 more
openaire +1 more source
Whey protein concentrate hydrogels as bioactive carriers
Journal of Applied Polymer Science, 2005AbstractTwo sets of heat‐induced hydrogels were prepared from whey protein concentrate (WPC), one set at a constant concentration [15% (w/v)] and varying pHs (pH 5.1–10.0) and the other set at a constant pH (10.0) and varying concentrations (12%, 15%, and 18%).
S. Gunasekaran +2 more
openaire +1 more source
Fermentation of whey enriched with whey protein concentrate by bifidobacteria
2008This research examines the influence of whey protein concentrate (WPC) on growth and activity of probiotic bacteria Bifidobacterium lactis BB-12 in reconstituted sweet whey and their survival during 28 days of cool storage. Fermentation was observed in whey with and without the addition of 1.5 and 3% of WPC, and it was performed at 37°C.
Tratnik, Ljubica +3 more
openaire +1 more source
Alkali Cold Gelation of Whey Proteins. Part II: Protein Concentration
Langmuir, 2009The effect of the whey protein isolate (WPI) concentration on the sol-gel-sol transition in alkali cold gelation was investigated at pH 11.6-13 using oscillatory rheometry. The elastic modulus increases quickly with time to reach a local maximum (G'max), followed by a degelation step where the modulus decreases to a minimum value (G'min).
Ruben, Mercadé-Prieto +1 more
openaire +2 more sources
Minimizing Water Use in Diafiltration of Whey Protein Concentrates
Separation Science and Technology, 2000A multistage countercurrent diafiltration process for whey protein concentrates (WPC) production is presented. Experimental tests of whey diafiltration have validated a mathematical model for the concentration of components in the permeate for the case of washing with a dilute solution containing whey components.
Barba D, Beolchini F, VEGLIO', FRANCESCO
openaire +2 more sources
Isolation of Mitogenic Glycophosphopeptides from Cheese Whey Protein Concentrate
Bioscience, Biotechnology, and Biochemistry, 1996We investigated the immunological function of cheese whey protein concentrate (CWPC), which is a by-product of cheese production, using mitogenic activity in murine splenocytes as an index. A fraction isolated by gel filtration and anion exchange chromatography of CWPC showed high mitogenic activity, comparable to the activity of lipopolysaccharide ...
S S, Yun +3 more
openaire +2 more sources