Whey: technologies for coproducts production
Revista do Instituto de Latícinios Cândido Tostes, 2014 The aim of the present article was to present the principles of whey processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology.
Maura Pinheiro Alves +5 more
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Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins [PDF]
, 2018 In this study, the impact of isolation conditions on structural and surface properties at the air/water interface of soy-whey proteins (SWP) was assessed. SWP were obtained by precipitation of soy-whey (at pH 4.5 or 8.0) with acetone or ammonium sulfate.
Ingrassia, Romina +4 more
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Effect of whey protein products on microbiological characteristics of buffalo meat emulsion [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2015 Incorporation of whey protein products (WPPs) namely whey protein concentarte, isolate and whey protein powder with the different levels (1, 2, 3 and 4%) in buffalo meat was investigated for production, quality characteristic of emulsion sausage (ES ...
Abdolghafour Badpa
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In Vitro Infant Digestion of Whey Proteins Isolate–Lactose
Foods, 2023 The model in vitro protein digestion technique has received greater attention due to providing significant advantages compared to in vivo experiments. This research employed an in vitro infant digestive static model to examine the protein digestibility of whey proteins isolate–lactose (WPI–Lac). The polyacrylamide gel electrophoresis (PAGE) pattern for
Sarizan Sabari +4 more
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Effect of Ultrasound Combined with pH Adjustment on Gelling Properties of Ginkgo Seed Protein Isolate/Whey Protein Isolate Composite Gels [PDF]
Shipin Kexue, 2023 To investigate the effects of ultrasound treatment combined with pH adjustment on the gelling properties of composite gels prepared from ginkgo seed protein isolate (GSPI) and whey protein isolate (WPI), the physicochemical properties and molecular ...
YOU Jieyu, TANG Changbo, ZHANG Luyan, ZHANG Wei, WANG Yaosong
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Macromolecular interactions during gelatinisation and retrogradation in starch-whey systems as studied by rapid visco-analyser [PDF]
, 2006 Gelatinisation and retrogradation of starch-whey mixtures were studied in water (pH 7) using the Rapid Visco-Analyser (RVA). The starch:whey ratios ranged from 0:100 - 100:0. Wheat starch, and whey protein concentrate (about 80% solids basis) and isolate
Desmee, H. +4 more
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Food Chemistry Advances, 2022 The present work was carried out to develop and optimize the functional lipid Conjugated Linoleic Acid (CLA) as beverage emulsion stabilized with whey protein isolate using response surface methodology.
Dharani M +3 more
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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
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Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet
Foods, 2023 Patients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-based
Liene Ozola +5 more
doaj +1 more source
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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