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and characterization of polymerized whey protein isolates . J. Agric. Fd Chem ., 47 , 3649 – 3655 . Y oung , J. , W ahle , K.W. & B oyle , S.P. ( 2008 ): Cytoprotective effects of phenolic

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of their high nutritional quality. The most often utilised whey protein-based ingredients are whey protein concentrate (WPC) and whey protein isolate (WPI). Whey protein isolates have higher protein concentration and contain less contaminants than WPC

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Acta Alimentaria
Authors: M. Tomczyńska-Mleko, W. Gustaw, T. Piersiak, K. Terpiłowski, B. Sołowiej, M. Wesołowska-Trojanowska, and S. Mleko

Barbut , S. & Foegeding , E.A. (1993): Ca 2+ -induced gelation of pre-heated whey protein isolate. J. Fd Sci., 58 , 867–871. Foegeding E

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45 191 203 Ker, Y. C. & Toledo, R. T. (1992): Influence of shear treatments on consistency and gelling properties of whey protein isolate suspension

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, M. , Ronse , G. , André , C. , Blanpain-Avet , P. , Bouvier , L. , Six , T. & Delaplace , G. ( 2015 ): Denaturation kinetics of whey protein isolate solutions and fouling mass distribution in a plate heat exchanger . Int. J. Chem. Eng

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. Gounga , M. , Xu , S.Y. , Wang , Z. & Yang , W.G. ( 2008 ): Effect of whey protein isolate-pullulan edible coatings on the quality and shelf life of freshly roasted and freeze-dried Chinese chestnut . J. Food Sci., , 73 , 155

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): Neutral salts effect on stability of whey protein isolate foams. J. Fd Sci. , 56 , 588–589. Kinsella J.E. Neutral salts effect on stability of whey protein isolate foams

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-solubility of heat-shocked whey protein isolate . Food Hydrocolloids , 30 , 12 – 18 . Folk , J.E. ( 1969 ): Mechanism of action of guinea pig

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emulsions containing only SMP were found lower than those containing only MD. Similar results were obtained by Bae and Lee (2008) during preparation of emulsion containing avocado oil, MD, and whey protein isolate. This is probably due to the fact that MD

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. Yang , X , Foegeding , E 2010 Effects of sucrose on egg white protein and whey protein isolate foams: factors determining properties of wet and dry foams (cakes) . Food Hydrocolloids 24 : 227 – 238 10.1016/j.foodhyd.2009

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