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There are 20345 results for: content related to: Hydrolysis of Milk Protein by a Bacillus licheniformis Protease Specific for Acidic Amino Acid Residues

  1. Gelation of Calcium-Reduced and Lipid-Reduced Whey Protein Concentrates as Affected by Total and Ionic Mineral Concentrations

    Journal of Food Science

    Volume 61, Issue 5, September 1996, Pages: 899–905, F.-I. MEI, I. LAYE, D. KARLESKIND and C.V. MORR

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb10898.x

  2. Foaming and Emulsifying Properties of Whey Protein Concentrates As Affected by Lipid Composition

    Journal of Food Science

    Volume 61, Issue 2, March 1996, Pages: 275–280, M.N. VAGHELA and A. KILARA

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14175.x

  3. Nanotubular structures developed from whey-based α-lactalbumin fractions for food applications

    Biotechnology Progress

    Volume 30, Issue 6, November/December 2014, Pages: 1301–1310, Özgür Tarhan and Şebnem Harsa

    Version of Record online : 6 AUG 2014, DOI: 10.1002/btpr.1956

  4. Gelation and Emulsification Properties of Partially Insolubilized Whey Protein Concentrates

    Journal of Food Science

    Volume 57, Issue 3, May 1992, Pages: 605–609, B.C. BEUSCHEL, J.D. CULBERTSON, J.A. PARTRIDGE and D.M. SMITH

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb08053.x

  5. Emulsifying Properties of Lipid-Reduced, and Calcium-Reduced Whey Protein Concentrates

    Journal of Food Science

    Volume 61, Issue 1, January 1996, Pages: 54–58, D. KARLESKIND, I. LAYE, C.V. MORR and T.W. SCHENZ

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14724.x

  6. COMPOSITION, PROPERTIES AND USES OF WHEY PROTEIN CONCENTRATES

    International Journal of Dairy Technology

    Volume 29, Issue 2, April 1976, Pages: 91–101, R. A. M. Delaney

    Version of Record online : 9 AUG 2007, DOI: 10.1111/j.1471-0307.1976.tb00406.x

  7. Gelation of Commercial Whey Protein Concentrates: Effect of Removal of Low-Molecular-Weight Components

    Journal of Food Science

    Volume 57, Issue 2, March 1992, Pages: 427–432, A.H. BRANDENBERG, C.V. MORR and C.L. WELLER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb05509.x

  8. Gelation Properties of Lipid-Reduced, and Calcium-Reduced Whey Protein Concentrates

    Journal of Food Science

    Volume 60, Issue 4, July 1995, Pages: 731–737, D. KARLESKIND, I. LAYE, F.-I. MEI and C.V. MORR

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb06217.x

  9. THE EFFECT OF DIALYSIS ON HEAT-INDUCED GELATION OF WHEY PROTEIN CONCENTRATE

    Journal of Food Processing and Preservation

    Volume 2, Issue 2, March 1978, Pages: 111–120, R. H. SCHMIDT, B. L. ILLINGWORTH, E. M. AHMED and R. L. RICHTER

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1978.tb00551.x

  10. Whey Peptide Fractions Obtained with a Two-Step Ultrafiltration Process: Production and Characterization

    Journal of Food Science

    Volume 55, Issue 1, January 1990, Pages: 106–110, S. L. TURGEON and S. F. GAUTHIER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb06028.x

  11. Viscoelastic Properties of Heat-Set Whey Protein-Stabilized Emulsion Gels with Added Lecithin

    Journal of Food Science

    Volume 61, Issue 4, July 1996, Pages: 811–816, ERIC DICKINSON and YUKIKO YAMAMOTO

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb12208.x

  12. Process Optimization for the Preparation of Chocolate Spread Incorporating Whey Protein Concentrate, Cocoa Powder, Olive Oil and Butterfat Using Response Surface Methodology

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 745–757, Pawan Kumar

    Version of Record online : 2 JUL 2014, DOI: 10.1111/jfpp.12284

  13. Chemical Pretreatment and Microfiltration for Making Delipidized Whey Protein Concentrate

    Journal of Food Science

    Volume 60, Issue 2, March 1995, Pages: 221–226, D. KARLESKIND, I. LAYE, F-I MEI and C.V. MORR

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb05642.x

  14. Effect of incorporation of denatured whey protein on the yield and quality of Cheddar cheese

    International Journal of Dairy Technology

    Volume 38, Issue 1, January 1985, Pages: 27–32, JEAN M BANKS and D D MUIR

    Version of Record online : 9 AUG 2007, DOI: 10.1111/j.1471-0307.1985.tb00536.x

  15. You have full text access to this OnlineOpen article
    Effectiveness of milk whey protein-based ready-to-use therapeutic food in treatment of severe acute malnutrition in Malawian under-5 children: a randomised, double-blind, controlled non-inferiority clinical trial

    Maternal & Child Nutrition

    Volume 10, Issue 3, July 2014, Pages: 436–451, Paluku Bahwere, Theresa Banda, Kate Sadler, Gertrude Nyirenda, Victor Owino, Bina Shaba, Filippo Dibari and Steve Collins

    Version of Record online : 13 FEB 2014, DOI: 10.1111/mcn.12112

  16. Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt

    International Journal of Dairy Technology

    Volume 67, Issue 4, November 2014, Pages: 495–503, Berrak Delikanli and Tulay Ozcan

    Version of Record online : 4 JUL 2014, DOI: 10.1111/1471-0307.12142

  17. Gel Properties of Whey Protein Concentrates as Influenced by Ionized Calcium

    Journal of Food Science

    Volume 59, Issue 5, September 1994, Pages: 1115–1118, DENISE M. SMITH and ALLAN J. ROSE

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08204.x

  18. Insolubilized Whey Protein Concentrate and/or Chicken Salt-Soluble Protein Gel Properties

    Journal of Food Science

    Volume 57, Issue 4, July 1992, Pages: 852–855, B.C. BEUSCHEL, J.A. PARTRIDGE and D.M. SMITH

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb14309.x

  19. Whey Protein-Based Gel as a Model Material for Studying Initial Cleaning Mechanisms of Milk Fouling

    Journal of Food Science

    Volume 67, Issue 7, September 2002, Pages: 2702–2711, H. Xin, X.D. Chen and N. ÖZkan

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08802.x

  20. Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

    Journal of Food Quality

    Volume 37, Issue 2, April 2014, Pages: 117–124, A. Büşra Madenci and Nermin Bilgiçli

    Version of Record online : 27 FEB 2014, DOI: 10.1111/jfq.12077