Does soy protein supplementation affect body composition in healthy exerciser adults? A systematic review and meta-analysis of clinical trials [PDF]
, 2019 Background objectives: The effects of soy protein supplementation on anthropometric parameters and body composition indices of healthy adults is equivocal.
Asbaghi, O. +6 more
core +3 more sources
Food Technology and Biotechnology, 2014 Solutions of milk protein concentrate, whey protein concentrate and bovine serum albumin (BSA) were treated with polyacrylic hydrogel to establish whether the hydrogel could be used for decontamination of heavy metal ions from milk protein-based products.
Aleksandar Ž. Kostić +6 more
doaj
Investigating Methods to Mitigate Whey Protein Derived Mouthdrying
Foods, 2021 Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey protein
Victoria Norton +4 more
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Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2002 Increased knowledge of the interactions involved in the manufacture of Milk Protein Composite Gels (MPCGs) is essential for the further development of dairy-based analogue and recombined products and the advancement of novel product development.
Findlay, Robyn Rosemary
core
Behaviour of milk protein ingredients and emulsions stabilised by milk protein ingredients in the simulated gastrointestinal tract : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Manawatu, New Zealand [PDF]
, 2017 Milk clotting behaviours in the stomach impact the digestion rates of protein and fat. A variety of milk protein products are applied as functional ingredients in many foods.
Wang, Xin
core
Large-Scale Fractionation of Whey Protein Concentrates
Journal of Dairy Science, 1974 Abstract Large-scale fractionation of whey protein concentrates was performed by pre-paratory gel filtration. A prototype of a stacked column, KS 450, packed with Sephadex ® G-75 and equilibrated with .1M phosphate buffer pH 6.3 was utilized. Both an ultrafiltered and a gel-filtered whey protein concentrate were fractionated into three different ...
E. Forsum, L. Hambraeus, I.H. Siddiqi
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Technology of low allergenic milk with whey proteins hydrolysate
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2019 In recent years, there has been a steady increase in the number of various allergic diseases in children and adults. Clinical manifestations of allergic reactions can be observed almost from infancy, which is often associated with nutrition specificity ...
V. G. Yukalo, K. Ye. Datsyshyn
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Characterization of Dried Whey Protein Concentrate and Isolate Flavor [PDF]
Journal of Dairy Science, 2005 The flavor of whey protein concentrates (WPC 80) and whey protein isolates (WPI) was studied using instrumental and sensory techniques. Four WPC 80 and 4 WPI, less than 3 mo old, were collected in duplicate from 6 manufacturers in the United States. Samples were rehydrated and evaluated in duplicate by descriptive sensory analysis.
M E, Carunchia Whetstine +2 more
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Investigation of Functional-technological Properties of Soya Protein [PDF]
, 2018 There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of ...
Kochubei-Lytvynenko, O. (Oksana) +3 more
core +2 more sources
Protein Concentrate from Cheese Whey by Ultrafiltration
Journal of Dairy Science, 1971 Abstract A concentrate containing up to 65% protein in the solids was recovered from cheese whey by the use of tubular cellulose acetate ultrafiltration membranes designed to reject solutes larger than 20,000 molecular weight. Removal of 90% of the water as permeate resulted in a concentrate containing 20% solids with 35 to 37% protein and 50 to 52 ...
F.E. McDonough +2 more
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