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There are 19433 results for: content related to: The Water Poverty Index: Development and application at the community scale

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  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

    Article first published online : 19 OCT 2010, DOI: 10.1002/jsfa.4194

  2. 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

    Article first published online : 29 JUN 2011, DOI: 10.1002/jsfa.4502

  3. USE OF EXTRUSION-TEXTURIZED WHEY PROTEIN ISOLATES IN PUFFED CORN MEAL

    Journal of Food Processing and Preservation

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

    Article first published online : 11 DEC 2009, DOI: 10.1111/j.1745-4549.2009.00375.x

  4. Gelling properties of whey protein isolate: influence of calcium removal by dialysis or diafiltration at acid or neutral pH

    International Journal of Food Science & Technology

    Volume 27, Issue 6, December 1992, Pages: 615–628, CECILIA E. LUPANO, ELIANE DUMAY and JEAN-CLAUDE CHEFTEL

    Article first published online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1992.tb01231.x

  5. Characterization of Edible Coatings Consisting of Pea Starch, Whey Protein Isolate, and Carnauba Wax and their Effects on Oil Rancidity and Sensory Properties of Walnuts and Pine Nuts

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: E52–E59, Ghadeer F. Mehyar, Khalid Al-Ismail, Jung H. Han and Grace W. Chee

    Article first published online : 6 FEB 2012, DOI: 10.1111/j.1750-3841.2011.02559.x

  6. 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

    Article first published online : 19 OCT 2006, DOI: 10.1002/food.19970410604

  7. 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

    Article first published online : 27 JAN 2009, DOI: 10.1111/j.1600-0560.2008.01220.x

  8. Modification of rheological properties of whey protein isolates by limited proteolysis

    Food / Nahrung

    Volume 43, Issue 2, 1 March 1999, Pages: 79–85, X. L. Huang, G. L. Catignani and H. E. Swaisgood

    Article first published online : 14 APR 1999, DOI: 10.1002/(SICI)1521-3803(19990301)43:2<79::AID-FOOD79>3.0.CO;2-8

  9. Plasticizing Effects of Beeswax and Carnauba Wax on Tensile and Water Vapor Permeability Properties of Whey Protein Films

    Journal of Food Science

    Volume 70, Issue 3, April 2005, Pages: E239–E243, Pau Talens and John M. Krochta

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07141.x

  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

    Article first published online : 28 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02956.x

  11. Effects of poly(ethylene oxide) and pH on the electrospinning of whey protein isolate

    Journal of Polymer Science Part B: Polymer Physics

    Volume 50, Issue 16, 15 August 2012, Pages: 1188–1197, Ana-Cristina Vega-Lugo and Loong-Tak Lim

    Article first published online : 7 JUN 2012, DOI: 10.1002/polb.23106

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    Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture

    Journal of Food Science

    Volume 74, Issue 1, January/February 2009, Pages: S9–S16, E. Mah and R.G. Brannan

    Article first published online : 27 OCT 2008, DOI: 10.1111/j.1750-3841.2008.00973.x

  13. Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein-based Edible Casings

    Journal of Food Science

    Volume 68, Issue 1, January 2003, Pages: 291–299, A. Cagri, Z. Ustunol, W. Osburn and E.T. Ryser

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb14155.x

  14. Whey Protein Coatings for Fresh Fruits and Relative Humidity Effects

    Journal of Food Science

    Volume 68, Issue 1, January 2003, Pages: 176–181, L. Cisneros-Zevallos and J.M. Krochta

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb14136.x

  15. 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

    Article first published online : 27 OCT 2008, DOI: 10.1111/j.1750-3841.2008.00975.x

  16. Development of an Orange-flavored Barley β-Glucan Beverage with Added Whey Protein Isolate

    Journal of Food Science

    Volume 69, Issue 7, September 2004, Pages: 237–242, F. Temelli, C. Bansema and K. Stobbe

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb13622.x

  17. Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey Protein

    Journal of Food Science

    Volume 65, Issue 4, May 2000, Pages: 700–703, R. Sothornvit and J.M. Krochta

    Article first published online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb16075.x

  18. Whey protein isolate coating on LDPE film as a novel oxygen barrier in the composite structure

    Packaging Technology and Science

    Volume 17, Issue 1, January/February 2004, Pages: 13–21, Seok-In Hong and John M. Krochta

    Article first published online : 1 MAR 2004, DOI: 10.1002/pts.634

  19. Partial Replacement of Egg White Proteins with Whey Proteins in Angel Food Cakes

    Journal of Food Science

    Volume 61, Issue 5, September 1996, Pages: 1085–1093, B. ARUNEPANLOP, C.V. MORR, D. KARLESKIND and I. LAYE

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb10937.x

  20. Modeling the Contribution of Sugars, Ascorbic Acid, Chlorogenic Acid and Amino Acids to Non-enzymatic Browning of Potato Chips

    Journal of Food Science

    Volume 62, Issue 5, September 1997, Pages: 1001–1010, LUIS E. RODRIGUEZ-SAONA, RONALD E. WROLSTAD and CLIFF PEREIRA

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb15024.x

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