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| Double interface formulation for improved α‐tocopherol stabilisation in dehydration of emulsions | | Journal of the science of food and agriculture |
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| Stability and rheology of water-in-oil-in-water multiple emulsions made with protein-polysaccharide soluble complexes | | Journal of food engineering |
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| Enhancing the adsorption of the proteins in the soy whey wastewater using foam separation column fitted with internal baffles | | Journal of food engineering |
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| Antinociceptive and anti-inflammatory effects of novel dietary protein hydrolysate produced from whey by proteases of Cynara cardunculus | | International dairy journal |
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| Insulinotropic properties of whey protein hydrolysates and impact of peptide fractionation on insulinotropic response | | International dairy journal |
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| Angiotensin I-converting enzyme inhibitory activity of enzymatic hydrolysates of goat milk protein fractions | | International dairy journal |
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| Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions | | International dairy journal |
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| The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads | | International dairy journal |
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| Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion | | Innovative food science and emerging technologies |
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| Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii | | Food chemistry |
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| Interfacial and Foaming Properties of Two Types of Total Proteose-Peptone Fractions | | Food and bioprocess technology |
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| Discarded Oranges and Brewer’s Spent Grains as Promoting Ingredients for Microbial Growth by Submerged and Solid State Fermentation of Agro-industrial Waste Mixtures | | Applied biochemistry and biotechnology |
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| Whey based binary bioplastics | | Journal of food engineering |
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| Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar) | | Journal of food engineering |
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| Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions | | Food chemistry |
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| Is it possible to screen for milk or whey protein adulteration with melamine, urea and ammonium sulphate, combining Kjeldahl and classical spectrophotometric methods? | | Food chemistry |
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| Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins | | Food chemistry |
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| The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese | | International dairy journal |
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| Study of whey fermentation by kefir immobilized on low cost supports using ¹⁴C-labelled lactose | | Bioresource technology |
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| Hydrolysis of lactose in acid whey using β‐galactosidase adsorbed to a phenol formaldehyde resin | | Journal of food science |
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| Interactions between piglet weaning age and dietary creep feed composition on lifetime growth performance1 | | Animal production science |
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| Purification of β‐lactoglobulin with a high‐capacity anion exchanger: High‐throughput process development and scale‐up considerations | | Journal of the science of food and agriculture |
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| Pretreated cheese whey wastewater management by agricultural reuse: Chemical characterization and response of tomato plants Lycopersicon esculentum Mill. under salinity conditions | | Science of the total environment |
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| Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods | | International journal of food microbiology |
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| Buffalo Colostrum β-lactoglobulin Inhibits VEGF-Induced Angiogenesis by Interacting with G protein-Coupled Receptor Kinase | | Applied biochemistry and biotechnology |
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| Maximizing Hydrogen Production and Substrate Consumption by Escherichia coli WDHL in Cheese Whey Fermentation | | Applied biochemistry and biotechnology |
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| Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas | | Applied biochemistry and biotechnology |
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| Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese | | Dairy science and technology |
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| Characterization of Iraqi sheep milk lysozyme with respect to molecular weight and hydrolytic activity | | Dairy science and technology |
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| A kinetic study of biohydrogen production from glucose, molasses and cheese whey by suspended and attached cells of Thermotoga neapolitana | | Bioresource technology |
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| Fish Oil Microcapsules from O/W Emulsions Produced by Premix Membrane Emulsification | | Food and bioprocess technology |
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| Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses | | Small ruminant research |
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| Role of whey proteins in combating geriatric disorders | | Journal of the science of food and agriculture |
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| Foci of contamination of Listeria monocytogenes in different cheese processing plants | | International journal of food microbiology |
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| Influence of surface modification on the composition of a calcium phosphate-rich whey protein deposit in a plate heat exchanger | | Dairy science and technology |
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| Safranal transference from ewe's milk to cheese and whey and antifungal properties of fortified whey | | Dairy science and technology |
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| Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods | | Food and bioprocess technology |
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| A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions | | Food and bioprocess technology |
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| Element fractionation analysis for infant formula and food additives by inductively coupled plasma optical emission spectrometry | | International journal of food science and technology |
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| Use of Different Proteases to Obtain Whey Protein Concentrate Hydrolysates with Inhibitory Activity toward Angiotensin‐Converting Enzyme | | Journal of food biochemistry |
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