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There are 1805669 results for: content related to: Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH

  1. EFFECTS OF EDIBLE SURFACE COATINGS (SODIUM CARBOXYMETHYL CELLULOSE, SODIUM CASEINATE AND GLYCEROL) ON STORAGE QUALITY OF BERANGAN BANANA (MUSA SAPIENTUM CV. BERANGAN) USING RESPONSE SURFACE METHODOLOGY

    Journal of Food Processing and Preservation

    Volume 36, Issue 3, June 2012, Pages: 252–261, HODA JAFARIZADEH MALMIRI, AZIZAH OSMAN, CHIN PING TAN and RUSSLY ABDUL RAHMAN

    Article first published online : 22 SEP 2011, DOI: 10.1111/j.1745-4549.2011.00583.x

  2. Antioxidant activity of phenolic compounds in sunflower oil-in-water emulsions containing sodium caseinate and lactose

    European Journal of Lipid Science and Technology

    Volume 106, Issue 5, May 2004, Pages: 325–333, Joaquín Velasco, M. Carmen Dobarganes and Gloria Márquez-Ruiz

    Article first published online : 4 MAY 2004, DOI: 10.1002/ejlt.200300857

  3. Competitive Adsorption Between Sodium Caseinate and Oil-Soluble and Water-Soluble Surfactants in Oil-in-Water Emulsions

    Journal of Food Science

    Volume 60, Issue 5, September 1995, Pages: 1124–1131, SUSAN E. EUSTON, HARJINDER SINGH, PETER A. MUNRO and DOUGLAS G. DALGLEISH

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb06307.x

  4. Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME)

    Journal of Food Science

    Volume 70, Issue 7, September 2005, Pages: c433–c440, Rósa Jónsdóttir, Margrét Bragadóttir and GudmundurÖRN Arnarson

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11465.x

  5. EFFECTS OF SELECTED INGREDIENTS AND FAT CONTENT ON THE SENSORY AND MECHANICAL PROPERTIES OF FRANKFURTER-TYPE SAUSAGES

    Journal of Texture Studies

    Volume 41, Issue 6, December 2010, Pages: 880–898, D. PETRIDIS, EL. VLAZAKIS, IAK. TZIVANOS, EM. DERLIKIS and C. RITZOULIS

    Article first published online : 2 DEC 2010, DOI: 10.1111/j.1745-4603.2010.00260.x

  6. Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage-keeping Quality

    Journal of Food Science

    Volume 68, Issue 2, March 2003, Pages: 608–611, C. Vachon, G. D'Aprano, M. Lacroix and M. Letendre

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb05718.x

  7. Water vapor absorption and permeability of films based on chitosan and sodium caseinate

    Journal of Applied Polymer Science

    Volume 111, Issue 6, January 2009, Pages: 2777–2784, Mariana Pereda, Mirta I. Aranguren and Norma E. Marcovich

    Article first published online : 3 DEC 2008, DOI: 10.1002/app.29347

  8. Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for development of functional meat products

    European Journal of Lipid Science and Technology

    Volume 112, Issue 7, July 2010, Pages: 791–801, Gonzalo Delgado-Pando, Susana Cofrades, Claudia Ruiz-Capillas, María Teresa Solas and Francisco Jiménez-Colmenero

    Article first published online : 19 APR 2010, DOI: 10.1002/ejlt.200900234

  9. A study on the preparation and some functional properties of a cross-linked casein–gelatin composite by a microbial transglutaminase

    International Journal of Food Science & Technology

    Volume 46, Issue 12, December 2011, Pages: 2641–2647, Yi-Ning Zhang, Ning Liu and Xin-Huai Zhao

    Article first published online : 10 OCT 2011, DOI: 10.1111/j.1365-2621.2011.02795.x

  10. Starch–Sodium Caseinate Blends

    Biodegradable Polymer Blends and Composites from Renewable Resources

    Ioannis S. Arvanitoyannis, Persefoni Tserkezou, Pages: 55–86, 2009

    Published Online : 11 AUG 2009, DOI: 10.1002/9780470391501.ch3

  11. Functional Properties of Veal Bone Hydrolysates

    Journal of Food Science

    Volume 61, Issue 4, July 1996, Pages: 712–716, MICHEL LINDER, JACQUES FANNI and MICHEL PARMENTIER

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb12187.x

  12. Characterization of chitosan/caseinate films

    Journal of Applied Polymer Science

    Volume 107, Issue 2, 15 January 2008, Pages: 1080–1090, Mariana Pereda, Mirta I. Aranguren and Norma E. Marcovich

    Article first published online : 1 OCT 2007, DOI: 10.1002/app.27052

  13. Effects of microcapsule constitution on the quality of microencapsulated walnut oil

    European Journal of Lipid Science and Technology

    Volume 113, Issue 10, October 2011, Pages: 1273–1280, Patricia Calvo, Ángel Luis Castaño, María Teresa Hernández and David González-Gómez

    Article first published online : 30 JUN 2011, DOI: 10.1002/ejlt.201100039

  14. Effects of cryoprotectant mixtures on physical properties of frozen and thawed puréed cooked potatoes: some introductory studies

    International Journal of Food Science & Technology

    Volume 38, Issue 8, December 2003, Pages: 857–868, Gerard Downey

    Article first published online : 18 NOV 2003, DOI: 10.1046/j.1365-2621.2003.00745.x

  15. Emulsifier type, metal chelation and pH affect oxidative stability of n-3-enriched emulsions

    European Journal of Lipid Science and Technology

    Volume 110, Issue 10, No. 10 October 2008, Pages: 949–961, Anne-Mette Haahr and Charlotte Jacobsen

    Article first published online : 9 SEP 2008, DOI: 10.1002/ejlt.200800035

  16. Formation and Coalescence Stability of Emulsions Stabilized by Different Milk Proteins

    Journal of Food Science

    Volume 57, Issue 2, March 1992, Pages: 366–371, J.L. KLEMASZEWSKI, K.P. DAS and J.E. KINSELLA

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb05496.x

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    Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

    Journal of Food Science

    Volume 71, Issue 5, June/July 2006, Pages: R72–R82, Janina Kühn, Thérèse Considine and Harjinder Singh

    Article first published online : 15 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00051.x

  18. Micro-encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 13, October 2012, Pages: 2689–2695, Patricia Calvo, Ángel Luís Castaño, Mercedes Lozano and David González-Gómez

    Article first published online : 16 APR 2012, DOI: 10.1002/jsfa.5689

  19. TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS

    Journal of Texture Studies

    Volume 37, Issue 2, April 2006, Pages: 113–155, DORIS JAROS, CLAUDIA PARTSCHEFELD, THOMAS HENLE and HARALD ROHM

    Article first published online : 6 APR 2006, DOI: 10.1111/j.1745-4603.2006.00042.x

  20. Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic

    Biopolymers

    Volume 82, Issue 2, 5 June 2006, Pages: 121–133, Aiqian Ye, John Flanagan and Harjinder Singh

    Article first published online : 1 FEB 2006, DOI: 10.1002/bip.20465