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There are 91847 results for: content related to: Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients

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    Stability of Whey Proteins during Thermal Processing: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 6, November 2014, Pages: 1235–1251, Heni B. Wijayanti, Nidhi Bansal and Hilton C. Deeth

    Version of Record online : 20 OCT 2014, DOI: 10.1111/1541-4337.12105

  2. Water Vapor Permeability, Solubility, and Tensile Properties of Heat-denatured versus Native Whey Protein Films

    Journal of Food Science

    Volume 64, Issue 6, November 1999, Pages: 1034–1037, M.B. Pérez-Gago, P. Nadaud and J.M. Krochta

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb12276.x

  3. Influence of NaCl and CaCl2 on Cold-Set Gelation of Heat-denatured Whey Protein

    Journal of Food Science

    Volume 65, Issue 5, August 2000, Pages: 801–804, C.M. Bryant and D.J. McClements

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2000.tb13590.x

  4. Influence of sucrose on cold gelation of heat-denatured whey protein isolate

    Journal of the Science of Food and Agriculture

    Volume 80, Issue 9, July 2000, Pages: 1314–1318, Asylbek Kulmyrzaev, Carlotta Cancelliere and David Julian McClements

    Version of Record online : 30 MAY 2000, DOI: 10.1002/1097-0010(200007)80:9<1314::AID-JSFA641>3.0.CO;2-8

  5. Influence of Sodium Chloride and Glucose on Acid-Induced Gelation of Heat-Denatured Ovalbumin

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: C313–C322, S.J. Choi, S.E. Lee and T.W. Moon

    Version of Record online : 19 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00770.x

  6. Hydrolysates from Proteolysis of Heat-denatured Whey Proteins

    Journal of Food Science

    Volume 60, Issue 5, September 1995, Pages: 1104–1109, W.A.M. MUTILANGI, D. PANYAM and A. KILARA

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb06302.x

  7. Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios

    Journal of Food Science

    Volume 64, Issue 5, September 1999, Pages: 776–780, M. Beaulieu, Y. Pouliot and M. Pouliot

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.1999.tb15910.x

  8. Physical properties of cold-setting gels formed from heat-denatured whey protein isolate

    Journal of the Science of Food and Agriculture

    Volume 69, Issue 1, September 1995, Pages: 7–14, D Julian McClements and M Kieran Keogh

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740690103

  9. Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films

    Journal of Food Science

    Volume 66, Issue 5, June 2001, Pages: 705–710, M.B. Perez-gago and J.M. Krochta

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb04625.x

  10. 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

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14174.x

  11. Production of Multiphase Water-Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification/Spray-drying Technology

    Journal of Food Science

    Volume 68, Issue 9, November 2003, Pages: 2693–2700, A. PICOT and C. LACROIX

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb05790.x

  12. pH Induced Aggregation and Weak Gel Formation of Whey Protein Polymers

    Journal of Food Science

    Volume 65, Issue 1, January 2000, Pages: 139–143, S. Mleko and E.A. Foegeding

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb15969.x

  13. Food Protein Nanoparticles: Formation, Properties and Applications

    Food Materials Science and Engineering

    Simon M. Loveday, M. A. Rao, Harjinder Singh, Pages: 263–294, 2012

    Published Online : 6 AUG 2012, DOI: 10.1002/9781118373903.ch10

  14. Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate

    Journal of Food Science

    Volume 61, Issue 4, July 1996, Pages: 840–843, C. SANCHEZ, J.-L. BEAUREGARD, J.-J. BIMBENET and J. HARDY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb12215.x

  15. Acid gelation of native and heat-denatured soy proteins and locust bean gum

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 620–627, Fabiana A. Perrechil, Ana Luiza M. Braga and Rosiane L. Cunha

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12007

  16. Cold Gelation of β-lactoglobulin in the Presence of Iron

    Journal of Food Science

    Volume 67, Issue 2, March 2002, Pages: 586–595, G.E. Remondetto, P. Paquin and M. Subirade

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb10643.x

  17. Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects

    Journal of Food Science

    Volume 70, Issue 1, January 2005, Pages: C67–C73, Anne Maltais, Gabriel E. Remondetto, Rolando Gonzalez and Muriel Subirade

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09023.x

  18. Film-forming Mechanism and Heat Denaturation Effects on the Physical and Chemical Properties of Pea-Protein-Isolate Edible Films

    Journal of Food Science

    Volume 67, Issue 4, May 2002, Pages: 1399–1406, W.S. Choi and J.H. Han

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb10297.x

  19. Uptake of Divalent Ions (Mn+2 and Ca+2) by Heat-Set Whey Protein Gels

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: E68–E73, Mecit H. Oztop, Kathryn L. McCarthy, Michael J. McCarthy and Moshe Rosenberg

    Version of Record online : 17 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02541.x

  20. 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