Results 31 to 40 of about 5,719,521 (397)

Acid gelation properties of fibrillated model milk protein concentrate dispersions

Journal of Dairy Science, 2022
: Whey proteins in milk are globular proteins that can be converted into fibrils to enhance functional properties such gelation, emulsification, and foaming.
Gunvantsinh Rathod, Daniel L. Boyle, J.K. Amamcharla   +2 more
doaj   +1 more source

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, Palazolo, Gonzalo Gastón, Risso, Patricia Hilda, Sobral, Pablo Antonio, Wagner, Jorge Ricardo   +4 more
core   +1 more source

Proteomics Analysis Reveals Altered Nutrients in the Whey Proteins of Dairy Cow Milk with Different Thermal Treatments

Molecules, 2021
Thermal treatments of milk induce changes in the properties of milk whey proteins. The aim of this study was to investigate the specific changes related to nutrients in the whey proteins of dairy cow milk after pasteurization at 85 °C for 15 s or ultra ...
Yangdong Zhang, Li Min, Sheng Zhang, Nan Zheng, Dagang Li, Zhihua Sun, Jiaqi Wang   +6 more
doaj   +1 more source

Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins

Foods, 2019
Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features.
P. Bierzuńska, D. Cais-Sokolińska, A. Yiğit   +2 more
semanticscholar   +1 more source

Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion.

Journal of Dairy Science, 2019
Oxidative stress caused by free radicals has been implicated in several human disorders. Dietary antioxidants can help the body to counteract those reactive species and reduce oxidative stress. Antioxidant activity is one of the multiple health-promoting
Alberto R. Corrochano, Y. Sariçay, E. Arranz, P. Kelly, V. Buckin, L. Giblin   +5 more
semanticscholar   +1 more source

Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese [PDF]

, 2017
The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined.
Grynchenko, N. (Nataliya), Pyvovarov, P. (Pavlo), Tyutyukova, D. (Daria)   +2 more
core   +2 more sources

Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained [PDF]

, 2016
In this work, the effects of operating parameters on the modulation of peptide profiles obtained during enzymatic hydrolysis of whey protein concentrates (WPC) with a commercial enzyme (Alcalase 2.4L AF) were analyzed.
Ceruti, Roberto Julio, Fenoglio, Cecilia Lorena, Mammarella, Enrique José, Manzo, Ricardo Martín, Sihufe, Guillermo Adrian, Vierling, Noelia   +5 more
core   +1 more source

Ultrafiltration of protein solutions; the role of protein association in rejection and osmotic pressure [PDF]

, 1987
The monomer-dimer equilibrium of the protein β-lactoglobulin under neutral conditions appears to influence the rejection and the osmotic pressure build-up, both phenomena closely related to ultrafiltration.
Berg, G.B. van den, Hanemaaijer, J.H., Smolders, C.A.   +2 more
core   +8 more sources

Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways.

Journal of Dairy Science, 2018
Oxidative stress contributes to cell injury and aggravates several chronic diseases. Dietary antioxidants help the body to fight against free radicals and, therefore, avoid or reduce oxidative stress.
Alberto R. Corrochano, V. Buckin, P. Kelly, L. Giblin   +3 more
semanticscholar   +1 more source

Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages

Fermentation
Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable
Margarita Saubenova, Y. Oleinikova, Alexander Rapoport, Sviatoslav Maksimovich, Zh N. Yermekbay, E. Khamedova   +5 more
semanticscholar   +1 more source