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There are 32447 results for: content related to: Ingredients and pH are Key to Clear Beverages that Contain Whey Protein

  1. 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

    Version of Record online : 28 JUL 2009, DOI: 10.1111/j.1750-3841.2009.01260.x

  2. Interactions between Whey Protein Isolate and Soy Protein Fractions at Oil–Water Interfaces: Effects of Heat and Concentration of Protein in the Aqueous Phase

    Journal of Food Science

    Volume 71, Issue 8, October 2006, Pages: E343–E349, B. Manion and M. Corredig

    Version of Record online : 10 OCT 2006, DOI: 10.1111/j.1750-3841.2006.00160.x

  3. Rheology and Oxidative Stability of Whey Protein Isolate-Stabilized Menhaden Oil-in-Water Emulsions as a Function of Heat Treatment

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: C1–C8, Changhui Sun and Sundaram Gunasekaran

    Version of Record online : 9 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01387.x

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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

  5. Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis

    Journal of Food Science

    Volume 76, Issue 4, May 2011, Pages: C576–C584, Debra A. Clare and Christopher R. Daubert

    Version of Record online : 13 APR 2011, DOI: 10.1111/j.1750-3841.2011.02128.x

  6. Identifying Key Attributes for Protein Beverages

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1383–S1390, A.E. Oltman, K. Lopetcharat, E. Bastian and M.A. Drake

    Version of Record online : 5 MAY 2015, DOI: 10.1111/1750-3841.12877

  7. Time–Temperature Studies of Gellan Polysaccharide–High Sugar Mixtures: Effect of Sodium Ions on Structure Formation

    Journal of Food Science

    Volume 72, Issue 5, June/July 2007, Pages: E315–E319, M.T. Nickerson, A.T. Paulson and R.A. Speers

    Version of Record online : 13 JUN 2007, DOI: 10.1111/j.1750-3841.2007.00388.x

  8. Effect of Addition of Versagel® on Microbial, Chemical, and Physical Properties of Low-Fat Yogurt

    Journal of Food Science

    Volume 73, Issue 7, September 2008, Pages: M360–M367, L. Ramchandran and N.P. Shah

    Version of Record online : 20 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00888.x

  9. Effect of Milk Pretreatment on the Whey Composition and Whey Powder Functionality

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: E1–E10, M. Outinen, P. Rantamäki and A. Heino

    Version of Record online : 9 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01382.x

  10. Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold

    Journal of Food Science

    Volume 74, Issue 4, May 2009, Pages: S147–S153, Keiko Hatae, Fujio Takeutchi, Mariko Sakamoto, Yasushi Ogasawara and Hirofumi Akano

    Version of Record online : 14 APR 2009, DOI: 10.1111/j.1750-3841.2009.01116.x

  11. Feasibility of Using Dialysis for Determining Calcium Ion Concentration and pH in Calcium-Fortified Soymilk at High Temperature

    Journal of Food Science

    Volume 77, Issue 1, January 2012, Pages: E10–E16, P. Pathomrungsiyounggul, A.S. Grandison and M. Lewis

    Version of Record online : 1 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02436.x

  12. Channel Catfish (Ictalurus punctatus) Muscle Protein Isolate Performance Processed under Different Acid and Alkali pH Values

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: E240–E247, M.P. Davenport and H.G. Kristinsson

    Version of Record online : 6 APR 2011, DOI: 10.1111/j.1750-3841.2011.02083.x

  13. Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins

    Journal of Food Science

    Volume 74, Issue 9, November/December 2009, Pages: C683–C692, Angela Hunt, Jae W. Park and Akihiro Handa

    Version of Record online : 13 OCT 2009, DOI: 10.1111/j.1750-3841.2009.01354.x

  14. How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: E318–E327, Phanin N. Leksrisompong and Edward Allen Foegeding

    Version of Record online : 6 APR 2011, DOI: 10.1111/j.1750-3841.2011.02092.x

  15. Heat Stability of Aggregated Particles of Casein Micelles and κ-Carrageenan

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: C433–C438, Kelly L. Flett, Milena Corredig and H. Douglas Goff

    Version of Record online : 2 JUN 2010, DOI: 10.1111/j.1750-3841.2010.01618.x

  16. Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose-Dependent Efficacy and Comparison with Other Biological Antioxidants

    Journal of Food Science

    Volume 74, Issue 2, March 2009, Pages: C162–C169, H.N.D. Bao, H. Ushio and T. Ohshima

    Version of Record online : 11 FEB 2009, DOI: 10.1111/j.1750-3841.2009.01069.x

  17. Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages

    Journal of Food Science

    Volume 75, Issue 9, November/December 2010, Pages: S513–S521, Jessica L. Childs and MaryAnne Drake

    Version of Record online : 15 OCT 2010, DOI: 10.1111/j.1750-3841.2010.01834.x

  18. 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

    Version of Record online : 13 APR 2011, DOI: 10.1111/j.1750-3841.2011.02134.x

  19. Sensory Properties of Meal Replacement Bars and Beverages Made from Whey and Soy Proteins

    Journal of Food Science

    Volume 72, Issue 6, August 2007, Pages: S425–S434, J.L. Childs, M.D. Yates and M.A. Drake

    Version of Record online : 10 JUL 2007, DOI: 10.1111/j.1750-3841.2007.00429.x

  20. Physiochemical Properties, Microstructure, and Probiotic Survivability of Nonfat Goats’ Milk Yogurt Using Heat-Treated Whey Protein Concentrate as Fat Replacer

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: M788–M794, Tiehua Zhang, James McCarthy, Guorong Wang, Yanyan Liu and Mingruo Guo

    Version of Record online : 21 MAR 2015, DOI: 10.1111/1750-3841.12834