Results 31 to 40 of about 22,560 (297)
Journal of Food Protection, 1986 Commercial whey protein concentrate (WPC) products, manufactured by ultrafiltration with and without lactose hydrolysis, were compared for proximate composition, mineral and trace mineral composition and for protein solubility and viscosity parameters. Protein concentration ranged from 30.5 to 52.7%, while ash content ranged from 5.9 to 12.0%.
Ronald H. Schmidt +3 more
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The electrophoretic membrane contactor: A mass-transfer-based methodology applied to the separation of whey proteins [PDF]
, 2011 In the electrophoretic membrane contactor (EMC), a porous membrane is used to establish a contact across two flowing liquids between which an electrically driven mass transfer takes places.
Galier, Sylvain +1 more
core +2 more sources
Ultrafiltration of protein solutions; the role of protein association in rejection and osmotic pressure [PDF]
, 1987 The monomer-dimer equilibrium of the protein β-lactoglobulin under neutral conditions appears to influence the rejection and the osmotic pressure build-up, both phenomena closely related to ultrafiltration.
Berg, G.B. van den +2 more
core +4 more sources
Water Binding in Whey Protein Concentrates
Journal of Dairy Science, 1973 Abstract Measurements of the heat of fusion of free water in concentrated solutions of purified whey proteins showed that .5g water/g whey protein would not freeze at –40C. This water was defined as bound. Total bound water in protein solutions containing lactose and salts varied between .5 and 1.2g water/g solids, with unfreezable water increasing as
E. Berlin +3 more
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Acid gelation properties of fibrillated model milk protein concentrate dispersions
Journal of Dairy Science, 2022 : Whey proteins in milk are globular proteins that can be converted into fibrils to enhance functional properties such gelation, emulsification, and foaming.
Gunvantsinh Rathod +2 more
doaj +1 more source
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
core +2 more sources
Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins [PDF]
Journal of Dairy Science, 2011 Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations in dried whey products.
M A D, Listiyani +4 more
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Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems [PDF]
, 2009 The gelling ability of whey proteins can be changed by limited hydrolysis and by the addition of other components such as polysaccharides. In this work the effect of the concentration of locust bean gum (LBG) on the heat-set gelation of aqueous whey ...
Gonçalves, M. P. +4 more
core +1 more source
Whey Protein Denaturation in Concentrated Skimmilks
Journal of Dairy Science, 1971 Abstract The relative denaturation susceptibility of whey proteins in skimmilk and its concentrates was studied by heating milks of 9 to 44% total solids for 5, 10, 15 and 20 min at 75 and 80 C. Results indicated that solids are more critical than temperature variations.
B.M. McKenna, A.C. O'Sullivan
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Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2019 The purpose of the work was to investigate the effect of whey proteins and dry whey concentrates on the change of titrated and active acidity during digestion.
N. B. Slyvka +3 more
doaj +1 more source