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The use of protein hydrolysates for the development of new food products requires their prior characterization including the determination of the degree of hydrolysis (DH) and the distribution of pept...
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey p...
In this study, nanoemulsions containing omega-3 oil from Echium plantagineum seed and stabilized by Whey Protein Isolate (WPI) were prepared using ultrasonic emulsification technique. The ultrasonic p...
The objective this study was to evaluate the preparation of protein hydrolysates with an appropriate peptide profile as well as the reduction of costs for scaling-up the process, the actions of subtil...
The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Req...
Glycated whey protein isolate (WPI) was prepared by incubation of WPI with the rare sugars, d-allose (All) and d-psicose (Psi) under controlled conditions. Its emulsion and foaming properties, and its...

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