Results 261 to 270 of about 29,209 (293)
Some of the next articles are maybe not open access.
Isolation and Properties of Gluten Whey Proteins
Canadian Institute of Food Science and Technology Journal, 1977Abstract When gluten is solubilized by heat treatment at 121°C for 30 min in the presence of 0.02 N HCl, about 91% of the soluble gluten protein can be precipitated at pH 4.7. In this study, the protein in the supernatant (gluten whey) was isolated and its properties were assessed.
B. Dosanjh, S. Nakai, W.D. Powrie
openaire +1 more source
Stiffening in gels containing whey protein isolate
International Dairy Journal, 2013Gels made only from whey protein isolate (WPI) stiffened over the first few days of storage, after which the textural properties remained nearly constant. However, protein gels containing WPI microparticles, at the same total protein content, stiffened over a longer period than those without microparticles.
Purwanti, N. +3 more
openaire +1 more source
Isolation of Mitogenic Glycophosphopeptides from Cheese Whey Protein Concentrate
Bioscience, Biotechnology, and Biochemistry, 1996We investigated the immunological function of cheese whey protein concentrate (CWPC), which is a by-product of cheese production, using mitogenic activity in murine splenocytes as an index. A fraction isolated by gel filtration and anion exchange chromatography of CWPC showed high mitogenic activity, comparable to the activity of lipopolysaccharide ...
S S, Yun +3 more
openaire +2 more sources
Properties of poly(lactide)–whey protein isolate laminated films
Journal of the Science of Food and Agriculture, 2014AbstractBACKGROUNDThis study aims to examine the feasibility of a novel multi‐layer barrier film made entirely from biopolymers, which can be disposed after use in an economically and ecologically acceptable way, by employing mechanical strength and moisture barrier of poly(lactide) (PLA) films and oxygen barrier enhancement of whey protein isolate ...
Thunyaluck, Phupoksakul +4 more
openaire +2 more sources
Rheological Properties and Characterization of Polymerized Whey Protein Isolates
Journal of Agricultural and Food Chemistry, 1999Whey protein polymers were formed by heating whey protein isolate solutions at 80 degrees C. Flow behaviors of whey protein polymers produced from different protein concentrations and heating times were comparable to various flow behaviors of hydrocolloids. Polymer formation was found to be a two-phase process.
B, Vardhanabhuti, E A, Foegeding
openaire +2 more sources
Stabilization of Whey Protein Isolate−Pectin Complexes by Heat
Journal of Agricultural and Food Chemistry, 2010Protein-polysaccharide complexes formed under electrostatic associative conditions could have interesting functional properties. However, their stability over a wide range of pH limits their widespread application. The aim of this work was to determine the time-temperature combination required to stabilize whey protein isolate (WPI) and pectin (LMP ...
Marie-Claude, Gentès +2 more
openaire +2 more sources
Whey protein concentrates and isolates: Processing and functional properties
Critical Reviews in Food Science and Nutrition, 1993Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig).
C V, Morr, E Y, Ha
openaire +2 more sources
Apple pectin complexes with whey protein isolate
Food Hydrocolloids, 2000Abstract Complexes of apple pectin and whey protein isolate were available by electrosynthesis from aqueous mixtures. Complex formation followed a first-order kinetic equation. Complexes separated on anode. Their composition and properties depended on initial composition of particular reaction mixtures.
openaire +1 more source
The contemporary management of cancers of the sinonasal tract in adults
Ca-A Cancer Journal for Clinicians, 2023Rajat Thawani
exaly