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There are 11576 results for: content related to: High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein Concentrate

  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

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb10898.x

  2. Studies on the Stability of Fermented Milk Beverage by the Addition of Whey Protein Concentrate

    Journal of Food Process Engineering

    Yan Hua Li, Shan Shan He, Yue Cheng Meng, Jie Chen and Wei Jun Wang

    Article first published online : 14 MAY 2015, DOI: 10.1111/jfpe.12236

  3. 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

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb08053.x

  4. 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

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14724.x

  5. 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

    Article first published online : 9 AUG 2007, DOI: 10.1111/j.1471-0307.1976.tb00406.x

  6. Experimental investigation on reprocessing of extruded wood flour/HDPE composites

    Polymer Composites

    Volume 33, Issue 5, May 2012, Pages: 753–763, Peyman Shahi, Amir Hossein Behravesh, Seyyed Yaser Daryabari and Maziar Lotfi

    Article first published online : 29 MAR 2012, DOI: 10.1002/pc.22201

  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

    Article first published 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

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb06217.x

  9. 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

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14175.x

  10. 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

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb14309.x

  11. 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

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08802.x

  12. Residue Stabilization in the Fire Retardancy of Wood–Plastic Composites: Combination of Ammonium Polyphosphate, Expandable Graphite, and Red Phosphorus

    Macromolecular Chemistry and Physics

    Volume 213, Issue 22, November 23, 2012, Pages: 2370–2377, Henrik Seefeldt, Ulrike Braun and Manfred H. Wagner

    Article first published online : 25 MAY 2012, DOI: 10.1002/macp.201200119

  13. Rheological and mechanical characterization of polypropylene-based wood plastic composites

    Polymer Composites

    V. Mazzanti, F. Mollica and N. El Kissi

    Article first published online : 11 MAY 2015, DOI: 10.1002/pc.23546

  14. Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

    Journal of Food Science

    Volume 76, Issue 4, May 2011, Pages: E341–E347, Cheng-Mei Liu, Jun-Zhen Zhong, Wei Liu, Zong-Cai Tu, Jie Wan, Xiao-Fei Cai and Xin-Yun Song

    Article first published online : 13 APR 2011, DOI: 10.1111/j.1750-3841.2011.02134.x

  15. FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATES

    Journal of Food Science

    Volume 38, Issue 2, February 1973, Pages: 324–330, C. V. MORR, P. E. SWENSON and R. L. RICHTER

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1973.tb01417.x

  16. Surface microencapsulated ammonium polyphosphate with beta-cyclodextrin and its application in wood-flour/polypropylene composites

    Polymer Composites

    Wen Wang, Yao Peng, Hui Chen, Qiang Gao, Jianzhang Li and Wei Zhang

    Article first published online : 20 OCT 2015, DOI: 10.1002/pc.23813

  17. Natural Fiber and Plastic Composites

    Introduction to Wood and Natural Fiber Composites

    Douglas D. Stokke, Qinglin Wu, Guangping Han, Pages: 237–285, 2013

    Published Online : 25 OCT 2013, DOI: 10.1002/9780470711804.ch8

  18. Dynamic Rheological Properties and Microstructure of Partially lnsolubilized Whey Protein Concentrate Gels

    Journal of Food Science

    Volume 58, Issue 5, September 1993, Pages: 1047–1049, T. Y. HUNG and D. M. SMITH

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1993.tb06108.x

  19. Whey Protein Concentrate as a Proteinase Inhibitor in Pacific Whiting Surimi

    Journal of Food Science

    Volume 61, Issue 2, March 1996, Pages: 367–371, VASANA C. WEERASINGHE, MICHAEL T. MORRISSEY, YUN-CHIN CHUNG and HAEJUNG AN

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14195.x

  20. The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 10, 15 July 1999, Pages: 1260–1266, John F Kerry, Patrick A Morrissey and Denis J Buckley

    Article first published online : 23 JUN 1999, DOI: 10.1002/(SICI)1097-0010(19990715)79:10<1260::AID-JSFA354>3.0.CO;2-S