Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate [PDF]
Journal of Dairy Science, 2012 Whey is a highly functional food that has found widespread use in a variety of food and beverage applications. A large amount of the whey proteins produced in the United States is derived from annatto-colored Cheddar cheese. Color from annatto is undesirable in whey and must be bleached.
S, Jervis +5 more
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Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 The purpose of this research was to produce a chocolate dessert (based on foamed systems) with desirable characteristics. In this study the effect of different concentrations of three proteins including albumin (1, 2, and 3 g), sodium caseinate (1, 2 ...
Saeed Mirarab Razi +3 more
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Production of a High Gel Strength Whey Protein Concentrate from Cheese Whey [PDF]
Journal of Dairy Science, 2004 In order to develop a process for the production of a whey protein concentrate (WPC) with high gel strength and water-holding capacity from cheese whey, we analyzed 10 commercially available WPC with different functional properties. Protein composition and modification were analyzed using electrophoresis, HPLC, and mass spectrometry.
P D, Veith, E C, Reynolds
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Whey protein concentrate gels with honey and wheat flour [PDF]
, 2005 Structural and functional properties of whey protein concentrate gels with different honey and wheat flour contents, prepared at pHs 3.75, 4.2 and 7.0, were analysed. Gel structure was observed by scanning electron microscopy.
Lupano, Cecilia Elena +1 more
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Utilization of Food by Products in Preparing Low-Calorie Biscuits [PDF]
Journal of Food and Dairy Sciences, 2020 This research aims to utilization of food processing by products such as orange peels and apple pomace in some low-calorie bakery products, where this research was to explore the possibility of using of why protein concentration and some food processing
Asma Elgindy
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Solubility and Heat Stability of Whey Protein Concentrates
Journal of Dairy Science, 1977 Rennet whey protein concentrates have excellent nutritional properties, but their use in fluid food systems is impaired by the poor heat stability of the protein. Heating whey protein concentrated solutions at neutral pH caused up to 70% losses in solubility. In the absence of added calcium, protein coagulation occurred.
J, Hidalgo, E, Gamper
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A comparative study of the gelation properties of whey protein concentrate and whey protein isolate [PDF]
Le Lait, 2006 Des mesures de la penetration ainsi que des etudes rheologiques revelent que la solidite des gels obtenus par gelification thermique est plus elevee en utilisant WPI que WPC. De plus, les gels avec WPI sont nettement plus elastiques que des gels avec WPC.
Christian Lorenzen, Peter +1 more
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Selective cation-exchange adsorption of the two major whey proteins
, 2010 Whey is a by-product of cheese manufacture, containing a mixture of proteins of commercial value, each having unique attributes for nutritional, biological and food ingredient applications. A tremendous amount of whey, normally treated as a waste product,
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Dynamic gastric digestion of a commercial whey protein concentrate†
Journal of the Science of Food and Agriculture, 2017 AbstractBACKGROUNDA dynamic gastrointestinal simulator, simgi®, has been applied to assess the gastric digestion of a whey protein concentrate. Samples collected from the outlet of the stomach have been compared to those resulting from the static digestion protocol INFOGEST developed on the basis of physiologically inferred conditions.RESULTSProgress ...
Beatriz Miralles +4 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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