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| The rennet coagulation mechanisms of a concentrated casein suspension as observed by PFG-NMR diffusion measurements | | Food hydrocolloids |
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| Milk clotting activity and production of bioactive peptides from whey using Maclura pomifera proteases | | Lebensmittel-Wissenschaft |
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| Elastic Networks of Protein Particles | | Food biophysics |
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| Inhibitory effects of esterified whey protein fractions by inducing chemical defense against tobacco mosaic virus (TMV) in tobacco seedlings | | Industrial crops and products |
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| Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese | | International journal of food microbiology |
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| Enhancing the in vitro Fe2+ bio-accessibility using ascorbate and cold-set whey protein gel particles | | Dairy science and technology |
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| Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification | | Food biophysics |
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| Influence of green tea polyphenols on the colloidal stability and gelation of WPC | | Food hydrocolloids |
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| Temperate forages ensiled with molasses or fresh cheese whey: Effects on conservation quality, effluent losses and ruminal degradation | | Animal feed science and technology |
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| Leucine content of dietary proteins is a determinant of postprandial skeletal muscle protein synthesis in adult rats | | Nutrition and metabolism |
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| Whey protein hydrolysate enhances the exercise-induced heat shock protein (HSP70) response in rats | | Food chemistry |
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| Extruded corn meal and whey protein concentrate: effect of particle size | | Journal of food processing and preservation |
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| State diagrams of freeze dried colostral whey powders: Effects of additives on the stability of colostral whey powders | | Journal of food engineering |
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| Purification and characterization of a new transglutaminase from streptomyces sp. isolated in brazilian soil | | Journal of food biochemistry |
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| 低脂Petit suisse干酪的粘弹性和感官特性 | | Dairy science and technology |
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| The antioxidant properties of whey permeate treated fresh-cut tomatoes | | Food chemistry |
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| Effect of different protein sources on satiation and short-term satiety when consumed as a starter | | Nutrition journal |
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| Microwave irradiation under different pH conditions induced a decrease in β-lactoglobulin antigenicity | | European food research and technology |
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| Effect of high-pressure treatment on denaturation of bovine β-lactoglobulin and α-lactalbumin | | European food research and technology |
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| Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles | | Food research international |
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| Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials | | Journal of food engineering |
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| Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels | | Food hydrocolloids |
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| Protein-lipid interactions during the incubation of whey proteins with autoxidizing lipids | | International dairy journal |
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| A newly designed enteral formula containing whey peptides and fermented milk product protects mice against concanavalin A-induced hepatitis by suppressing overproduction of inflammatory cytokines | | Clinical nutrition |
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| Whey protein and essential amino acids promote the reduction of adipose tissue and increased muscle protein synthesis during caloric restriction-induced weight loss in elderly, obese individuals | | Nutrition journal |
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| Low fat process cheese food containing ultrahigh pressure‐treated whey protein | | Journal of food processing and preservation |
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| Differential effects of dietary protein sources on postprandial low-grade inflammation after a single high fat meal in obese non-diabetic subjects | | Nutrition journal |
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| Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations | | Bioresource technology |
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| Analysis of α-lactalbumin, β-lactoglobulin A and B in whey protein powder, colostrum, raw milk, and infant formula by CE and LC | | Dairy science and technology |
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| Biodegradability evaluation of dairy effluents originated in selected sections of dairy production | | Bioresource technology |
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| A dipeptide and an amino acid present in whey protein hydrolysate increase translocation of GLUT-4 to the plasma membrane in Wistar rats | | Food chemistry |
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| Effect of heating on the distribution of transforming growth factor-β2 in bovine milk | | Food research international |
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| Studies on utilization of indian cottage cheese whey in wheat bread manufacture | | Journal of food processing and preservation |
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| Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of α‐Lactalbumin in Milk Samples of Various Concentrations | | Journal of food science |
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| A highly sensitive sandwich ELISA for the determination of glycomacropeptide to detect liquid whey in raw milk | | Dairy science and technology |
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| Antiulcerogenic activity of peptide concentrates obtained from hydrolysis of whey proteins by proteases from Cynara cardunculus | | International dairy journal |
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| Performance and intestinal responses to dehulling and inclusion level of Australian sweet lupins (Lupinus angustifolius L.) in diets for weaner pigs | | Animal feed science and technology |
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| Analysis of major proteins and fat fractions associated with mare's milk fat globules | | Molecular nutrition and food research |
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| Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties | | Food hydrocolloids |
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| Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk | | Food hydrocolloids |
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