Search Results

There are 17148 results for: content related to: The Water Poverty Index: Development and application at the community scale

  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. 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

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

  3. 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

  4. 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

  5. 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

  6. 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

    Version of Record online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1992.tb01231.x

  7. 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

    Version of Record online : 6 FEB 2012, DOI: 10.1111/j.1750-3841.2011.02559.x

  8. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: N1893–N1902, Zhengshan Wang, Sha Zhang and Bongkosh Vardhanabhuti

    Version of Record online : 29 JUN 2015, DOI: 10.1111/1750-3841.12940

  9. 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

  10. 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

  11. 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

  12. 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

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb14155.x

  13. 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

  14. The Water Poverty Index in rural Cambodia and Viet Nam: A holistic snapshot to improve water management planning

    Natural Resources Forum

    Volume 38, Issue 3, August 2014, Pages: 203–219, Lisa Guppy

    Version of Record online : 22 AUG 2014, DOI: 10.1111/1477-8947.12051

  15. 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

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb14136.x

  16. 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

  17. 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

    Version of Record online : 7 JUN 2012, DOI: 10.1002/polb.23106

  18. 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

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07141.x

  19. You have free access to this content
    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

    Version of Record online : 27 OCT 2008, DOI: 10.1111/j.1750-3841.2008.00973.x

  20. 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

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