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RISMoisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders
ناشر: springer
سال: 2013
Influence of heating and acidification on the flavor of whey protein isolate
ناشر: American Dairy Science Association
سال: 2013
Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies
سال: 2019
خلاصه:
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
سال: 2013
خلاصه:
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...