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There are 12018 results for: content related to: Ingredients and pH are Key to Clear Beverages that Contain Whey Protein

  1. Multiobjective Optimization Approach: Thermal Food Processing

    Journal of Food Science

    Volume 74, Issue 9, November/December 2009, Pages: E471–E487, A. Abakarov, Y. Sushkov, S. Almonacid and R. Simpson

    Article first published online : 30 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01348.x

  2. Thermal and Rheological Properties of L-Polylactide/Polyethylene Glycol/Silicate Nanocomposites Films

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: N97–N108, Jasim Ahmed, Sunil K. Varshney, Rafael Auras and Sung W. Hwang

    Article first published online : 24 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01809.x

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    NMR State Diagram Concept

    Journal of Food Science

    Volume 71, Issue 9, November/December 2006, Pages: R136–R145, Xiangyang Lin, Roger Ruan, Paul Chen, Myongsoo Chung, Xiaofei Ye, Tom Yang, Chris Doona and Tom Wagner

    Article first published online : 13 NOV 2006, DOI: 10.1111/j.1750-3841.2006.00193.x

  4. Osmotic Dehydration of Tomato in Sucrose Solutions: Fick's Law Classical Modeling

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: E250–E258, Huu-Thuan Bui, Joseph Makhlouf and Cristina Ratti

    Article first published online : 18 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01177.x

  5. Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: E241–E249, K.P.K. Lai, K.D. Dolan and P.K.W. Ng

    Article first published online : 12 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01171.x

  6. Formation of Elastic Whey Protein Gels at Low pH by Acid Equilibration

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: E305–E313, Bongkosh Vardhanabhuti, Worarat Khayankan and E. Allen Foegeding

    Article first published online : 7 JUL 2010, DOI: 10.1111/j.1750-3841.2010.01647.x

  7. Velocity and Temperature Field Characteristics of Water and Air during Natural Convection Heating in Cans

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: E119–E129, Ferruh Erdogdu and Mustafa Tutar

    Article first published online : 29 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01913.x

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    Stochastic and Deterministic Model of Microbial Heat Inactivation

    Journal of Food Science

    Volume 75, Issue 2, March 2010, Pages: R59–R70, Maria G. Corradini, Mark D. Normand and Micha Peleg

    Article first published online : 13 JAN 2010, DOI: 10.1111/j.1750-3841.2009.01494.x

  9. A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer-Based Nanocomposites

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: E2–E14, P. Kumar, K.P. Sandeep, S. Alavi and V.D. Truong

    Article first published online : 1 DEC 2010, DOI: 10.1111/j.1750-3841.2010.01919.x

  10. Experimental and Analytical Temperature Distributions during Oven-Based Convection Heating

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: E66–E72, Kathryn L. McCarthy, Michael J. McCarthy, Vineet Rakesh and Ashim K. Datta

    Article first published online : 11 DEC 2009, DOI: 10.1111/j.1750-3841.2009.01442.x

  11. Mass Transfer Kinetics during Osmotic Dehydration of Pomegranate Arils

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: E31–E39, Manoj Mundada, Bahadur Singh Hathan and Swati Maske

    Article first published online : 1 DEC 2010, DOI: 10.1111/j.1750-3841.2010.01921.x

  12. Optimization of Subcritical Fluid Extraction of Bioactive Compounds Using Hansen Solubility Parameters

    Journal of Food Science

    Volume 74, Issue 6, August 2009, Pages: E342–E354, K. Srinivas, J.W. King, J.K. Monrad, L.R. Howard and C.M. Hansen

    Article first published online : 2 JUL 2009, DOI: 10.1111/j.1750-3841.2009.01251.x

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    A Near-Infrared (NIR) Technique for Imaging Food Materials

    Journal of Food Science

    Volume 74, Issue 1, January/February 2009, Pages: E23–E33, P. Pallav, G.G. Diamond, D.A. Hutchins, R.J. Green and T.H. Gan

    Article first published online : 9 DEC 2008, DOI: 10.1111/j.1750-3841.2008.01011.x

  14. Ohmic Heating of Peaches in the Wide Range of Frequencies (50 Hz to 1 MHz)

    Journal of Food Science

    Volume 75, Issue 7, September 2010, Pages: E493–E500, Mykola V. Shynkaryk, Taehyun Ji, Valente B. Alvarez and Sudhir K. Sastry

    Article first published online : 22 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01778.x

  15. Impact of a Pulsed Electric Field on Damage of Plant Tissues: Effects of Cell Size and Tissue Electrical Conductivity

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: E90–E97, J. Ben Ammar, J.-L. Lanoisellé, N.I. Lebovka, E. Van Hecke and E. Vorobiev

    Article first published online : 10 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01893.x

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    Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: E259–E268, Xin Yang, Tristan K. Berry and E. Allen Foegeding

    Article first published online : 18 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01179.x

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    Using the Benchmark Dose (BMD) Methodology to Determine an Appropriate Reduction of Certain Ingredients in Food Products

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: R9–R16, Jian Bi

    Article first published online : 13 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01397.x

  18. Turbidity and Protein Aggregation in Whey Protein Beverages

    Journal of Food Science

    Volume 74, Issue 7, September 2009, Pages: C526–C535, Caitlin E. LaClair and Mark R. Etzel

    Article first published online : 28 JUL 2009, DOI: 10.1111/j.1750-3841.2009.01260.x

  19. Crystallization of High-Amylose Starch by the Addition of Plasticizers at Low and Intermediate Concentrations

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: N8–N16, Yachuan Zhang and J.H. Han

    Article first published online : 18 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01404.x

  20. A Comparison of the Stability of Beverage Cloud Emulsions Formulated with Different Gum Acacia- and Starch-Based Emulsifiers

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: E236–E246, S.J. Reiner, G.A. Reineccius and T.L. Peppard

    Article first published online : 9 JUN 2010, DOI: 10.1111/j.1750-3841.2010.01625.x