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1. Full Text Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan
by Xu, Duoxia and Aihemaiti, Zulipiya and Cao, Yanping and Teng, Chao and Li, Xiuting
Food chemistry, ISSN 0308-8146, 07/2016, Volume 202, pp. 156 - 164
Lutein emulsion | Multilayer | Whey protein isolate (WPI)–flaxseed gum (FG)–chitosan (CTS) | Physicochemical stability | Microrheological property | Whey protein isolate (WPI)-flaxseed gum (FG)-chitosan (CTS) | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Viscosity | Whey Proteins - chemistry | Chitosan - chemistry | Emulsions - chemistry | Rheology | Elasticity | Lutein - chemistry | Plant Gums - chemistry | Flax | Membrane Lipids - chemistry | Tocopherols | Milk proteins | Index Medicus
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2. Full Text Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein
by Xu, Xingfeng and Zhong, Junzhen and Chen, Jun and Liu, Chengmei and Luo, Liping and Luo, Shunjing and Wu, Lixin and McClements, David Julian
Food chemistry, ISSN 0308-8146, 12/2016, Volume 213, pp. 700 - 707
Emulsion | Stability | Whey protein isolate | Rice glutelin | Environmental stress | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Hydrolysis | Whey Proteins - chemistry | Glutens - analysis | Emulsions - chemistry | Emulsifying Agents - chemistry | Emulsifying Agents - analysis | Emulsions - analysis | Whey Proteins - analysis | Oryza - chemistry | Glutens - chemistry | Hydrogen-Ion Concentration | Milk proteins | Analysis | Agricultural biotechnology | Food | Index Medicus
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3. Full Text Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides
by Nooshkam, Majid and Madadlou, Ashkan
Food chemistry, ISSN 0308-8146, 06/2016, Volume 200, pp. 1 - 9
Maillard reaction | Functional properties | Whey protein hydrolysate | Lactulose | Whey protein isolate | Digestibility | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Antioxidants | Whey Proteins - chemistry | Lactulose - chemistry | Lactoglobulins | Peptides - chemistry | Maillard Reaction | Lactose - chemistry | Microwaves - therapeutic use | Whey | Isomerism | Lactose | Milk proteins | Peptides | Isomerization | Index Medicus
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4. Full Text Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking
by Wen-qiong, Wang and Lan-wei, Zhang and Xue, Han and Yi, Lu
Food chemistry, ISSN 0308-8146, 01/2017, Volume 215, pp. 31 - 40
Ultrafiltration | Enzyme catalysis | Whey protein recovery | Cross-linking | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Cheese - analysis | Whey Proteins - chemistry | Cross-Linking Reagents | Transglutaminases - metabolism | Ultrafiltration - methods | Milk proteins | Cheese | Catalysis | Index Medicus
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5. Full Text Production of pectin-whey protein nano-complexes as carriers of orange peel oil
by Ghasemi, Sanaz and Jafari, Seid Mahdi and Assadpour, Elham and Khomeiri, Morteza
Carbohydrate polymers, ISSN 0144-8617, 12/2017, Volume 177, pp. 369 - 377
Encapsulation | Pectin | Orange peel oil | Whey protein | Nanocomplex | Physical Sciences | Chemistry | Chemistry, Organic | Polymer Science | Chemistry, Applied | Science & Technology | Viscosity | Whey Proteins - chemistry | Powders | Food Technology | Fruit - chemistry | Citrus - chemistry | Nanostructures | Biopolymers | Plant Oils - chemistry | Pectins - chemistry | Milk proteins | Dairy industry | Analysis | Islamic law | Protein binding | Index Medicus
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6. Full Text Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate
by Zhang, Haixia and Fan, Qi and Li, Di and Chen, Xing and Liang, Li
Colloids and surfaces, B, Biointerfaces, ISSN 0927-7765, 09/2019, Volume 181, pp. 749 - 755
Emulsion | Whey protein isolate | Gum Arabic | Resveratrol | Physical Sciences | Chemistry | Materials Science | Life Sciences & Biomedicine | Technology | Materials Science, Biomaterials | Biophysics | Chemistry, Physical | Science & Technology | Particle Size | Resveratrol - chemistry | Whey Proteins - chemistry | Emulsions - chemistry | Whey Proteins - isolation & purification | Sunflower Oil - chemistry | Surface Properties | Spectrometry, Fluorescence | Gum Arabic - chemistry | Antioxidants | Polyphenols | Milk proteins | Index Medicus
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7. Full Text Quantitative differences in whey proteins among Murrah, Nili-Ravi and Mediterranean buffaloes using a TMT proteomic approach
by Li, Shanshan and Li, Ling and Zeng, Qingkun and Liu, Jianxin and Yang, Yongxin and Ren, Daxi
Food chemistry, ISSN 0308-8146, 12/2018, Volume 269, pp. 228 - 235
Tandem mass tag labeling | Whey protein | Buffalo | Proteomics | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Milk - chemistry | Animals | Breeding | Whey Proteins - isolation & purification | Whey Proteins - analysis | Buffaloes | Milk proteins | Wildlife conservation | Functional foods | Analysis | Protein binding | Milk | Index Medicus
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8. Full Text Surface hydrophobicity and functional properties of citric acid cross-linked whey protein isolate: The impact of pH and concentration of citric acid
by Li, Tong and Wang, Chunyan and Li, Tianqi and Ma, Ling and Sun, Dongxue and Hou, Juncai and Jiang, Zhanmei
Molecules (Basel, Switzerland), ISSN 1420-3049, 09/2018, Volume 23, Issue 9, p. 2383
Functional properties | Surface hydrophobicity | Cross-link | Whey protein isolate | Citric acid | Biochemistry & Molecular Biology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Multidisciplinary | Science & Technology | Whey Proteins - chemistry | Citric Acid - chemistry | Emulsions - chemistry | Whey Proteins - isolation & purification | Surface Properties | Solubility | Hydrophobic and Hydrophilic Interactions | Hydrogen-Ion Concentration | Foaming | Crosslinking | Hydrophobicity | Whey | pH effects | Variance analysis | Proteins | Heat | Properties (attributes) | Acids | Whey protein | Food | Caffeine | Hot spots | Shielding | Organic chemistry | Glutaraldehyde | Index Medicus | surface hydrophobicity | functional properties | citric acid | whey protein isolate | cross-link
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9. Full Text Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate
by Jiang, Shanshan and Altaf hussain, Muhammad and Cheng, Jianjun and Jiang, Zhanmei and Geng, Hao and Sun, Ying and Sun, Changbao and Hou, Juncai
Food science & technology, ISSN 0023-6438, 12/2018, Volume 98, Issue C, pp. 134 - 140
Whey protein concentrate | Polymerization | Zeta-potential | Emulsification | Whey protein isolate | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology
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10. Full Text The behaviour of whey protein isolate in protecting Lactobacillus plantarum
by Khem, Sarim and Small, Darryl M and May, Bee K
Food chemistry, ISSN 0308-8146, 01/2016, Volume 190, pp. 717 - 723
Hydrophobic cells | Spray drying | Lactobacillus plantarum | Whey protein isolate | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Whey Proteins - chemistry | Hydrophobic and Hydrophilic Interactions | Lactobacillus plantarum - chemistry | Milk proteins | Bacteria | Index Medicus
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11. Full Text Phospholipid analysis in whey protein products using hydrophilic interaction high-performance liquid chromatography-evaporative light-scattering detection in an industry setting
by Ferraris, Quintin and Hale, Joseph and Teigland, Elizabeth and Rao, Anand and Qian, Michael C
Journal of dairy science, ISSN 0022-0302, 12/2020, Volume 103, Issue 12, pp. 11079 - 11085
whey protein phospholipid concentrate | whey protein phospholipid-concentrate | sphingolipid | hydrophilic interaction high-performance liquid chromatography-evaporative light-scattering detection | whey protein concentrate | Food Science & Technology | Agriculture | Agriculture, Dairy & Animal Science | Life Sciences & Biomedicine | Science & Technology
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