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There are 103147 results for: content related to: Triggering mechanisms for oxygen-scavenging function of ascorbic acid-incorporated whey protein isolate films

  1. Whey protein–okra polysaccharide fraction blend edible films: tensile properties, water vapor permeability and oxygen permeability

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 2, 30 January 2011, Pages: 362–369, Arunya Prommakool, Tanaboon Sajjaanantakul, Theeranun Janjarasskul and John M. Krochta

    Version of Record online : 19 OCT 2010, DOI: 10.1002/jsfa.4194

  2. Properties of poly(lactide)–whey protein isolate laminated films

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 4, 15 March 2015, Pages: 715–721, Thunyaluck Phupoksakul, Manusawee Leuangsukrerk, Pidsawat Numpiboonmarn, Anongnat Somwangthanaroj and Theeranun Janjarasskul

    Version of Record online : 10 JUL 2014, DOI: 10.1002/jsfa.6775


    Journal of Food Processing and Preservation

    Volume 34, Issue s2, May 2010, Pages: 571–586, C.I. ONWULATA

    Version of Record online : 11 DEC 2009, DOI: 10.1111/j.1745-4549.2009.00375.x

  4. Whey Protein Film with Oxygen Scavenging Function by Incorporation of Ascorbic Acid

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: E561–E568, Theeranun Janjarasskul, Kanitha Tananuwong and John M. Krochta

    Version of Record online : 20 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02409.x

  5. Physiochemical, texture properties, and the microstructure of set yogurt using whey protein–sodium tripolyphosphate aggregates as thickening agents

    Journal of the Science of Food and Agriculture

    Volume 97, Issue 9, July 2017, Pages: 2819–2825, Jianjun Cheng, Siyu Xie, Yuan Yin, Xianmin Feng, Shuai Wang, Mingruo Guo and Chunlei Ni

    Version of Record online : 10 JAN 2017, DOI: 10.1002/jsfa.8110

  6. Whey protein–polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 14, November 2011, Pages: 2628–2636, SeungRan Yoo and John M Krochta

    Version of Record online : 29 JUN 2011, DOI: 10.1002/jsfa.4502

  7. Stability of Cardamom (Elettaria Cardamomum) Essential Oil in Microcapsules Made of Whey Protein Isolate, Guar Gum, and Carrageenan

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1939–C1949, Ghadeer F. Mehyar, Khalid M. Al-Isamil, Hana'a M. Al-Ghizzawi and Richard A. Holley

    Version of Record online : 15 SEP 2014, DOI: 10.1111/1750-3841.12652

  8. Starch–methylcellulose–whey protein film properties

    International Journal of Food Science & Technology

    Volume 47, Issue 2, February 2012, Pages: 255–261, SeungRan Yoo and John M. Krochta

    Version of Record online : 23 NOV 2011, DOI: 10.1111/j.1365-2621.2011.02833.x

  9. Whey protein gel composites in the diet of goats increased the omega-3 and omega-6 content of milk fat

    Journal of Animal Physiology and Animal Nutrition

    Volume 100, Issue 4, August 2016, Pages: 789–800, J. A. Weinstein, S. J. Taylor, M. Rosenberg and E. J. DePeters

    Version of Record online : 6 AUG 2015, DOI: 10.1111/jpn.12374

  10. Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates

    International Journal of Food Science & Technology

    Volume 47, Issue 6, June 2012, Pages: 1165–1175, Satu Kirjoranta, Kari Solala, Jussi-Petteri Suuronen, Paavo Penttilä, Marko Peura, Ritva Serimaa, Maija Tenkanen and Kirsi Jouppila

    Version of Record online : 28 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02956.x

  11. You have free access to this content
    The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate

    Journal of Food Science

    Volume 74, Issue 1, January/February 2009, Pages: S17–S29, B.J. Wright, S.E. Zevchak, J.M. Wright and M.A. Drake

    Version of Record online : 27 OCT 2008, DOI: 10.1111/j.1750-3841.2008.00975.x

  12. Analysis of cell cycle phases and proliferative capacity in mice bearing melanoma maintained on different dietary proteins

    Journal of Cutaneous Pathology

    Volume 36, Issue 10, October 2009, Pages: 1053–1062, Georgia A. Castro, Durvanei A. Maria, Consuelo J. Rodrigues and Valdemiro C. Sgarbieri

    Version of Record online : 27 JAN 2009, DOI: 10.1111/j.1600-0560.2008.01220.x

  13. Technofunctional Properties of Films Made From Ethylene Vinyl Acetate/Whey Protein Isolate Compounds

    Packaging Technology and Science

    Volume 27, Issue 7, July 2014, Pages: 521–533, Markus Schmid, Felicia Hammann and Henning Winkler

    Version of Record online : 24 OCT 2013, DOI: 10.1002/pts.2051

  14. Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels

    Journal of the Science of Food and Agriculture

    Volume 81, Issue 8, June 2001, Pages: 706–717, Jaeyong Shim and Steven J Mulvaney

    Version of Record online : 10 APR 2001, DOI: 10.1002/jsfa.869

  15. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: C2153–C2160, Tucker J. Smith, E. Allen Foegeding and MaryAnne Drake

    Version of Record online : 28 AUG 2015, DOI: 10.1111/1750-3841.13000

  16. Ionic strength, antioxidants and chelators affect whey protein isolates' antioxidantion in water-in-walnut oil emulsions

    European Journal of Lipid Science and Technology

    Volume 117, Issue 5, May 2015, Pages: 620–629, Zhenbao Zhu, Jianhua Yi, Wenbin Dong, Jiali Lu and Yong Ding

    Version of Record online : 16 JAN 2015, DOI: 10.1002/ejlt.201400447

  17. Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions

    International Journal of Dairy Technology

    Eve M Mulcahy, Curtis W Park, MaryAnne Drake, Daniel M Mulvihill and James A O'Mahony

    Version of Record online : 2 JUN 2017, DOI: 10.1111/1471-0307.12411

  18. Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: E259–E268, Xin Yang, Tristan K. Berry and E. Allen Foegeding

    Version of Record online : 18 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01179.x

  19. Rheology of whey protein isolate-xanthan mixed solutions and gels. Effect of pH and xanthan concentration

    Food / Nahrung

    Volume 41, Issue 6, 1997, Pages: 336–343, Prof. Dr. C. Sanchez, C. Schmitt, V. G. Babak and J. Hardy

    Version of Record online : 19 OCT 2006, DOI: 10.1002/food.19970410604

  20. Rheology, thermal properties, and microstructure of heat-induced gel of whey protein–acetylated potato starch

    Starch - Stärke

    Volume 69, Issue 9-10, September 2017, Fei Ren, Die Dong, Bin Yu, Zhao-hua Hou and Bo Cui

    Version of Record online : 9 JUN 2017, DOI: 10.1002/star.201600344