Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 8 of 8 for “"Dairy proteins"”.
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Plant protein structure design and its potential substitution of dairy proteins in gelation systems
Plant-based proteins are gain attention as versatile alternatives to dairy-derived proteins as functional ingredients in food formulations due to their greater sustainability and lower production costs, and health benefits. However, in-depth knowledge about the structural and functional knowledge …
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Reduction of Pink Color Development in Cooked,Uncured Ground Turkey Breast by the Addition of Dairy Proteins
… of this research was to determine if other dairy proteins also possess this capability. In particular, sodium caseinate (SC) and whey protein concentrate (WPC) were evaluated and compared to nonfat dry milk and to no dairy protein containing processed turkey. Pink color development was …
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Strategies for fortifying dairy protein-based formulated nutritional products with calcium
… associated with calcium (Ca) fortification of dairy-based nutritional products, such as poor heat stability, high viscosity, physical instability and impaired heat transfer, limit the addition of high levels of Ca. This thesis describes novel research into the development of strategies for …
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Macronutrient-Flavonoid Interactions, Effects in Model Food Matrices
… occurrence in many packaged food products the dairy proteins, sodium caseinate and whey protein isolate were utilized. These extracts were incorporated into each of the above stated matrices at levels that may be plausible in consumer packaged food products with minimal effects on the sensorial …
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Optimizing Faba Bean Protein-Stabilized Cream Emulsions to Develop a Plant-based Whipped Cream
… if one is lactose intolerant or allergic to dairy proteins. Furthermore, it is common for these alternatives to dairy to include a large number of gums and synthetic emulsifiers to obtain the desired texture. This research aims to create a stable plant-based cream emulsion that can then be …
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Influence of infant milk formula processing on protein digestion and gut barrier health in vitro and in vivo
… loads during IMF processing denature native milk proteins, increase protein aggregation and promote the Maillard reaction, with the generation of advanced glycation end products. Denatured and aggregated dairy proteins will be digested differently in the infant gut compared to native dairy …
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Dairy ingredients-based emulsions and beta-carotene delivery
Instability and water-insolubility of many bioactive nutrients greatly limit their oral bioavailability and thus their health benefits. Therefore, the delivery of these compounds requires protective mechanisms. Emulsion-based delivery systems are becoming some of the most ideal microencapsulation …