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Prior denaturation and aggregation of whey proteins: is this a useful strategy for increasing the content of these proteins in UHT high-protein dairy beverages?
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 144, p. 43, doi. 10.1016/j.fbp.2023.12.008
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- Article
Cross‐linked casein micelle used as encapsulating agent for jaboticaba (Plinia jaboticaba) phenolic compounds by spray drying.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 765, doi. 10.1111/1471-0307.12704
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- Article
Impact of Dry Heating in an Alkaline Environment on the Structure and Foaming Properties of Whey Proteins.
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- Food & Bioprocess Technology, 2020, v. 13, n. 10, p. 1755, doi. 10.1007/s11947-020-02519-5
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- Article
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment.
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- Food Science & Technology International, 2022, v. 28, n. 6, p. 545, doi. 10.1177/10820132211031756
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- Article