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Chemical Composition of Garden Cress ( Lepidium sativum) Seeds and Its Fractions and use of Bran as a Functional Ingredient.
- Published in:
- Plant Foods for Human Nutrition, 2004, v. 59, n. 3, p. 105, doi. 10.1007/s11130-004-4308-4
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- Article
Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin.
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- Journal of Dairy Research, 2018, v. 85, n. 4, p. 465, doi. 10.1017/S0022029918000742
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- Article
Effects of feeding rats with symbiotic oat‐based frozen yogurt on serum triglycerides and cholesterol (LB338).
- Published in:
- FASEB Journal, 2014, v. 28, p. N.PAG, doi. 10.1096/fasebj.28.1_supplement.lb338
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- Article
Sodium tripolyphosphate inhibits the formation of lysinoalanine in heat-treated whey protein.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 6, p. n/a, doi. 10.1111/jfpp.13501
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- Article
Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia.
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- Journal of Basic Microbiology, 2009, v. 49, n. 3, p. 318, doi. 10.1002/jobm.200800047
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- Article
Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization, Bioavailability and Sub-Chronic Toxicity Evaluation.
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- Molecules, 2021, v. 26, n. 7, p. 1824, doi. 10.3390/molecules26071824
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- Article
Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-Lactoglobulin.
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- Molecules, 2020, v. 25, n. 16, p. 3637, doi. 10.3390/molecules25163637
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- Article
Interactions between β-Lactoglobulin and 3,3′-Diindolylmethane in Model System.
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- Molecules, 2019, v. 24, n. 11, p. 2151, doi. 10.3390/molecules24112151
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- Article
Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li.
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- Molecules, 2019, v. 24, n. 5, p. 939, doi. 10.3390/molecules24050939
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- Article
Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions.
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- Molecules, 2019, v. 24, n. 4, p. 727, doi. 10.3390/molecules24040727
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- Article
Physicochemical and Microstructural Properties of Polymerized Whey Protein Encapsulated 3,3′-Diindolylmethane Nanoparticles.
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- Molecules, 2019, v. 24, n. 4, p. 702, doi. 10.3390/molecules24040702
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- Article
Protein digestion properties of Xinong Saanen goat colostrum and mature milk using in vitro digestion model.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 13, p. 5819, doi. 10.1002/jsfa.9852
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- Article
Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 9, p. 2819, doi. 10.1002/jsfa.8110
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- Article
Zinc‐loaded whey protein nanoparticles prepared by enzymatic cross‐linking and desolvation.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 9, p. 2205, doi. 10.1111/ijfs.13809
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- Article
Microencapsulation of ginsenosides using polymerised whey protein ( PWP) as wall material and its application in probiotic fermented milk.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 4, p. 1009, doi. 10.1111/ijfs.13365
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- Article
Ultrasound-induced changes in physical and functional properties of whey proteins.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 2, p. 381, doi. 10.1111/ijfs.13292
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- Article
Interactions between whey protein and inulin in a model system.
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- Journal of Food Science & Technology, 2018, v. 55, n. 10, p. 4051, doi. 10.1007/s13197-018-3331-7
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- Article
Formulation and Functional Properties of Whey Protein-Based Tissue Adhesive Using Totarol as an Antimicrobial Agent.
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- Processes, 2020, v. 8, n. 4, p. 496, doi. 10.3390/pr8040496
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- Article
Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches.
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- Foods, 2022, v. 11, n. 3, p. 479, doi. 10.3390/foods11030479
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- Article
Analysis and Comparison of Nutrition Profiles of Canine Milk with Bovine and Caprine Milk.
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- Foods, 2022, v. 11, n. 3, p. 472, doi. 10.3390/foods11030472
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- Article
Enhanced Stability and Oral Bioavailability of Cannabidiol in Zein and Whey Protein Composite Nanoparticles by a Modified Anti-Solvent Approach.
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- Foods, 2022, v. 11, n. 3, p. 376, doi. 10.3390/foods11030376
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- Publication type:
- Article
Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein.
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- Foods, 2021, v. 10, n. 12, p. 2942, doi. 10.3390/foods10122942
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- Article
Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates.
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- Foods, 2021, v. 10, n. 10, p. 2462, doi. 10.3390/foods10102462
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- Article
Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material.
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- Foods, 2020, v. 9, n. 9, p. 1198, doi. 10.3390/foods9091198
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- Article
Stability, Digestion, and Cellular Transport of Soy Isoflavones Nanoparticles Stabilized by Polymerized Goat Milk Whey Protein.
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- Antioxidants, 2024, v. 13, n. 5, p. 567, doi. 10.3390/antiox13050567
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- Article
Effects of Radiation on Cross-Linking Reaction, Microstructure, and Microbiological Properties of Whey Protein-Based Tissue Adhesive Development.
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- Polymers (20734360), 2022, v. 14, n. 18, p. N.PAG, doi. 10.3390/polym14183805
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- Article
Use of Whey Protein as a Natural Polymer for Tissue Adhesive: Preliminary Formulation and Evaluation In Vitro.
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- Polymers (20734360), 2018, v. 10, n. 8, p. 843, doi. 10.3390/polym10080843
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- Article
Milk Protein Polymer and Its Application in Environmentally Safe Adhesives.
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- Polymers (20734360), 2016, v. 8, n. 9, p. 324, doi. 10.3390/polym8090324
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- Publication type:
- Article
Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt.
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- Foods, 2024, v. 13, n. 3, p. 486, doi. 10.3390/foods13030486
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- Publication type:
- Article
Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein.
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- Foods, 2023, v. 12, n. 19, p. 3626, doi. 10.3390/foods12193626
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- Article
Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA‐5 during freeze‐drying.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2708, doi. 10.1002/fsn3.1130
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- Publication type:
- Article
Effects of feeding hyperlipidemia rats with symbiotic oat‐based frozen yogurt on serum triglycerides and cholesterol.
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- Food Science & Nutrition, 2019, v. 7, n. 3, p. 1096, doi. 10.1002/fsn3.949
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- Publication type:
- Article
Effect of sodium triphosphate on particle size of heat‐induced whey protein concentrate aggregates.
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- Food Science & Nutrition, 2018, v. 6, n. 7, p. 1940, doi. 10.1002/fsn3.665
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- Article
Ultrasound‐induced changes in structural and physicochemical properties of β‐lactoglobulin.
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- Food Science & Nutrition, 2018, v. 6, n. 4, p. 1053, doi. 10.1002/fsn3.646
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- Publication type:
- Article
Effects of Polymerized Whey Proteins on Consistency and Water-holding Properties of Goat's Milk Yogurt.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 1, p. C34, doi. 10.1111/j.1365-2621.2006.tb12385.x
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- Article
Oat-based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilus.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M216, doi. 10.1111/j.1365-2621.2005.tb07191.x
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- Article
Comparative proteomics analysis of whey fractions from Korean mother's milk with different gender babies in the northeast China.
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- International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 292, doi. 10.1111/1471-0307.13053
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- Article
Whey protein polymerisation and its applications in environmentally safe adhesives.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 481, doi. 10.1111/1471-0307.12303
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- Publication type:
- Article
Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein-fortified set yoghurt) using polymerised whey protein as a co-thickening agent.
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- International Journal of Dairy Technology, 2015, v. 68, n. 2, p. 261, doi. 10.1111/1471-0307.12186
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- Article
Gross composition and nutrient profiles of Chinese yak (Maiwa) milk.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 3, p. 568, doi. 10.1111/j.1365-2621.2006.01463.x
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- Publication type:
- Article
Physiochemical properties and probiotic survivability of symbiotic oat-based beverage.
- Published in:
- Food Science & Biotechnology, 2018, v. 27, n. 3, p. 735, doi. 10.1007/s10068-017-0290-0
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- Publication type:
- Article
PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES, MICROSTRUCTURE, AND STORAGE STABILITY OF WHEY PROTEIN/POLYVINYLPYRROLIDONE BASED GLUE STICKS.
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- BioResources, 2012, v. 7, n. 4, p. 5422, doi. 10.15376/biores.7.4.5422-5434
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- Publication type:
- Article
WATER-RESISTANT WHEY PROTEIN BASED WOOD ADHESIVE MODIFIED BY POST-TREATED PHENOL-FORMALDEHYDE OLIGOMERS (PFO).
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- BioResources, 2012, v. 7, n. 2, p. 1972, doi. 10.15376/biores.7.2.1972-1983
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- Article
WHEY PROTEIN-BASED WATER-RESISTANT AND ENVIRONMENTALLY SAFE ADHESIVES FOR PLYWOOD.
- Published in:
- BioResources, 2011, v. 6, n. 3, p. 3339, doi. 10.15376/biores.6.3.3339-3351
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- Publication type:
- Article
Stability of lutein encapsulated whey protein nano-emulsion during storage.
- Published in:
- PLoS ONE, 2018, v. 13, n. 2, p. 1, doi. 10.1371/journal.pone.0192511
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- Article
Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt.
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- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 3, p. 189, doi. 10.1515/pjfns-2015-0043
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- Publication type:
- Article
Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes.
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- International Journal of Molecular Sciences, 2019, v. 20, n. 17, p. 4089, doi. 10.3390/ijms20174089
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- Article
Preparation and Characterization of Whey Protein Isolate–DIM Nanoparticles.
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- International Journal of Molecular Sciences, 2019, v. 20, n. 16, p. 3917, doi. 10.3390/ijms20163917
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- Article
Heat-induced changes in sodium Caseinate.
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- Journal of Dairy Research, 1989, v. 56, n. 3, p. 503, doi. 10.1017/S0022029900028995
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- Publication type:
- Article
MICROENCAPSULATION OF Lactobacillus acidophilus (La-5), ITS EVALUATION AND APPLICATION IN THE YOGHURT.
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- Pakistan Journal of Agricultural Sciences, 2016, v. 53, n. 4, p. 933, doi. 10.21162/PAKJAS/16.3978
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- Article