Results 31 to 40 of about 22,668 (210)
Applied Sciences, 2023 Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses
Paulina Bielska, Dorota Cais-Sokolińska
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Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions [PDF]
, 2018 peer-reviewedThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI ...
Hebishy, Essam +3 more
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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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Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate [PDF]
, 2016 In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W emulsions.
Assadpour, E. +3 more
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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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Feeding weaned piglets and growing-finishing pigs with diets based on mainly home-grown organic feedstuffs [PDF]
, 2006 In 2000, EU regulations for organic animal production set new guidelines for organic pig feeding requiring that this be based on mainly home-grown organic feedstuffs.
Alaviuhkola, Timo +2 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
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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
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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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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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