Results 251 to 260 of about 67,704 (285)

Whey proteins: Musings on denaturation, aggregate formation and gelation

Critical Reviews in Food Science and Nutrition, 2020
Costas Biliaderis, Thomas Moschakis
exaly  

Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends

Trends in Food Science and Technology, 2020
Deepak Kumar Verma, Gemilang Lara Utama, Ami R Patel   +2 more
exaly  

Whey Protein

2015
openaire   +2 more sources

Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

Trends in Food Science and Technology, 2020
Wahyu Wijaya, Paul Van der Meeren
exaly  

Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption

Food Chemistry, 2020
Peter J Wilde, Amelia Torcello-Gómez, Alan R Mackie   +2 more
exaly  

Whey proteins

2004
A. Kilara, M.N. Vaghela
openaire   +1 more source

Glycation of whey proteins: Technological and nutritional implications

International Journal of Biological Macromolecules, 2018
Mohamed H Abd El-Salam
exaly  

Effect of ultrasound treatment on particle size and molecular weight of whey proteins

Journal of Food Engineering, 2014
Anet Rezek Jambrak, Timothy J Mason, Larysa Paniwnyk   +2 more
exaly  

Technological tools to include whey proteins in cheese: Current status and perspectives

Trends in Food Science and Technology, 2017
Fabio Masotti, Stefano Cattaneo, Milda Stuknytė   +2 more
exaly  

Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques

Trends in Food Science and Technology, 2019
Ali Sedaghat Doost, Jianfeng Wu, Qurrotul A'yun   +2 more
exaly