Results 101 to 110 of about 5,719,521 (397)
Sulfanilic acid-modified chitosan mini-spheres and their application for lysozyme purification from egg white [PDF]
, 2018 A cation exchange matrix with zwitterionic and multimodal properties was synthesized by a simple reaction sequence coupling sulfanilic acid to a chitosan based support. The novel chromatographic matrix was physico-chemically characterized by ss-NMR and ζ
Baieli, María Fernanda +7 more
core +1 more source
Food Research International, 2017 Whey protein products are of widespread use as food ingredients because of their high nutritional, biological and functional properties. Whey proteins are important structural components in many foods as used in their native form, for example for their heat-induced gelation abilities.
Schong, Elise, Famelart, Marie-Hélène
openaire +3 more sources
Food Frontiers, EarlyView.It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley +1 more source
Mljekarstvo, 2021 The objective of this research was to determine the effect of different starters consisted of dried whey and soy proteins with low anti-nutritive factors (ANFs) + amino acids (lysine and methionine) on body measurements, biochemical parameters, and feed ...
Stipo Benak +7 more
doaj
Technologies for Reducing Biowaste in the Dairy Industry [PDF]
E3S Web of ConferencesThe work is devoted to the development of a technology for reducing the release of whey into the environment, which is produced in large volumes during traditional cheese and cottage cheese manufacturing processes. The proposed technology is based on the
Fayziev Djunaidullo +3 more
doaj +1 more source
Food Frontiers, EarlyView.Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng +7 more
wiley +1 more source
Separation of whey proteins for chromatography liquid
Scientia Agropecuaria, 2010 This paper describes and compares three chromatographic methods for the analysis and quantification of most abundant proteins in cheese whey, -lactalbumin and -lactoglobulin. The methods were: Reverse-phase high performance liquid chromatography, anion
Abraham D. Giraldo Zuñiga +3 more
doaj +1 more source
The Effect of Soy and Whey Protein Supplementation on Glucose Homeostasis in Healthy Normal Weight Asian Indians [PDF]
, 2023 Sucharita Sambashivaiah +6 more
openalex +1 more source
Food Frontiers, EarlyView.Label: mEVs and osteogenesis Description: This study reports a comparative analysis of mEVs isolated from raw milk EVs. Functional relevance of each type of mEVs is evaluated on cell proliferation and osteogenic differentiation of murine fibroblasts model.
Anna Maria Grimaldi +6 more
wiley +1 more source
Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats
The Scientific World Journal, 2019 Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected ...
Ryosuke Matsuoka +4 more
doaj +1 more source