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There are 60636 results for: content related to: Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH

  1. Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 5, 30 March 2013, Pages: 1105–1111, Zihan Qin, Xingfeng Guo, Yan Lin, Jiluan Chen, Xiaojun Liao, Xiaosong Hu and Jihong Wu

    Article first published online : 30 AUG 2012, DOI: 10.1002/jsfa.5857

  2. 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

  3. Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: E60–E67, Phanin N. Leksrisompong, Tyre C. Lanier and E. Allen Foegeding

    Article first published online : 17 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02550.x

  4. 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

  5. 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

  6. 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

  7. Properties of Biopolymers from Cross-linking Whey Protein Isolate and Soybean 11S Globulin

    Journal of Food Science

    Volume 61, Issue 6, November 1996, Pages: 1129–1132, M. YILDIRIM, N.S. HETTIARACHCHY and U. KALAPATHY

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb10945.x

  8. 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

  9. Isostrength Comparison of Large-Strain (Fracture) Rheological Properties of Egg White and Whey Protein Gels

    Journal of Food Science

    Volume 64, Issue 5, September 1999, Pages: 893–898, H. Li, A.D. Errington and E.A. Foegeding

    Article first published online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.1999.tb15935.x

  10. 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

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

    Journal of the Science of Food and Agriculture

    Thunyaluck Phupoksakul, Manusawee Leuangsukrerk, Pidsawat Numpiboonmarn, Anongnat Somwangthanaroj and Theeranun Janjarasskul

    Article first published online : 10 JUL 2014, DOI: 10.1002/jsfa.6775

  12. 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

  13. Emulsifying Properties of Whey Protein-Carboxymethylcellulose Complexes

    Journal of Food Science

    Volume 67, Issue 1, January 2002, Pages: 113–119, M. Girard, S.L. Turgeon and P. Paquin

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb11369.x

  14. Physical Properties and Oil Absorption of Whey-Protein-Coated Paper

    Journal of Food Science

    Volume 66, Issue 2, March 2001, Pages: 294–299, J.H. Han and J.M. Krochta

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb11335.x

  15. Functional Properties of Hydrolysates from Proteolysis of Heat-denatured Whey Protein Isolate

    Journal of Food Science

    Volume 61, Issue 2, March 1996, Pages: 270–275, W.A.M. MUTILANGI, D. PANYAM and A. KILARA

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14174.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

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

  17. 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

  18. 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

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    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

  20. 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