Results 241 to 250 of about 27,528 (262)

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

Food Hydrocolloids, 2021
duanquan Lin, Song Miao
exaly  

Whey Protein Isolation: Overview and Membrane Operations

2015
Vasiljevic, Todor, Duke, Mikel
openaire   +2 more sources

Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability

Food Hydrocolloids, 2023
烨 张, kaida Zhang, Xibo Wang
exaly  

Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method

Food Hydrocolloids, 2020
Yanxiang Gao
exaly  

Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction

Food Chemistry, 2021
Chun Li
exaly  

Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate

Food Chemistry, 2019
Weijun Chen, Wenjun Wang, Xiaobin
exaly  

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Food Hydrocolloids, 2019
Weijun Chen, Xiaobin, Wenjun Wang
exaly  

Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin

Carbohydrate Polymers, 2020
Xue-Qiang Zha, Jian-Ping Luo
exaly  

Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate

LWT - Food Science and Technology, 2018
Juncai Hou
exaly  

Gelation properties of dispersions containing polymerized and native whey protein isolate

Food Hydrocolloids, 2001
Bongkosh Vardhanabhuti
exaly