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RISMoisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders
Publisher: springer
Year: 2013
Influence of heating and acidification on the flavor of whey protein isolate
Publisher: American Dairy Science Association
Year: 2013
Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies
Year: 2019
Abstract:
The objective of this work was to study molecular binding between β-carotene (β-C) and whey protein isolate (WPI) as a function of pH (4–9), temperature (15, 25, and 35 °C), and NaCl concentration (0–0.25 M) using spectroscopic techniques...
Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity
Year: 2013
Abstract:
forms were
compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa
carrageenan, guar gum, and pectin). The current study revealed that the conjugation of
durian seed gum with whey protein isolate significantly...