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Showing 1 to 12 of 12 for “"Whey protein concentrate (WPC)"”.

  1. The effect of whey protein on insulin and glucose responses in recreationally active males

    Hoover, Thomas H.2017

    … and glycemic responses of hydrolyzed whey protein concentrate (WPH) in comparison to its intact form, whey protein concentrate (WPC), and carbohydrate control (CHO) in recreationally active young men over a 3-hr postprandial period. Thirteen subjects aged 23±2.3y (mean±SEM) …

    twu Repository record

  2. Etude des propriétés de surface et techno-fonctionnelles des fractions protéose-peptones

    Karamoko, GaoussouULiège - Université de Liège2014

    … complex heterogeneous mixture of thermoresistant proteins of whey. The general objective of this work was to contribute to a better knowledge and understanding of surface properties and techno-functional properties (foaming and emulsifying properties) and well as setting a relationship between the …

    liege Repository record

  3. Effect of atomization on viability of microencapsulated probiotics

    Lee, Eun YoungUniversity of Illinois at Urbana-Champaign2012

    … storage and simulated GI tract. Especially, whey protein concentrate (WPC) and two-fluid nozzle atomization were significantly effective to maintain viable counts of probiotics during simulated GI tract.

    uiuc Repository record

  4. Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate

    Deep, Gagan2017

    … objectives of this research were to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharides (BPS) producing cultures and utilize modified WPC to replace egg whites in cake. Two different BPS-producing cultures, Lactococcus lactis ssp. cremoris (JFR) and …

    sdstate Repository record

  5. Compositional and analytical factors affecting the stickiness of dairy powders

    O'Donoghue, Laura T.University College Cork2019

    … and relative humidity of the air or the protein content of the powder. The first objective of this study was to investigate the influence of particle size on the physicochemical properties and stickiness behaviour of a selection of lactose-containing dairy powders. Using a fluidisation …

    cork Repository record

  6. Studies on heat- and pressure-induced interactions of milk proteins : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand

    Patel, Hasmukh Ambalal2007

    massey

  7. Reduction of Pink Color Development in Cooked,Uncured Ground Turkey Breast by the Addition of Dairy Proteins

    Slesinski, Alan J.Virginia Tech1998

    … 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 induced in …

    vt Repository record

  8. Characterization of ethanol induced protein gels by ultra-small angle x-ray scattering and rheological measurements

    Uzun, SuzanUniversity of Illinois at Urbana-Champaign2017

    Gelation is one of the main functions of food proteins. Protein gelation has been utilized to improve physical properties of protein-based products or for delivery of bioactive compounds. On the other hand, the control of gelation is very important to prevent formation of gel network which may …

    uiuc Repository record

  9. Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream

    Ruger, Paul2017

    … Batch three, contained 0.10% emulsifier and 1 % whey protein concentrate (WPC) substituted for 1 % nonfat dry milk (NDM), upon exiting the pasteurizer was heated to 60°C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm<sup>2</sup> pressure on the second (T5), and cooled to …

    sdstate Repository record

  10. Membrane Fouling Mitigation with Water Hammer

    Aslam, MohamedResearchSpace@Auckland2023

    … (UF) experiments were carried out with whey protein concentrate solutions under various operating parameters to determine the permeate flux improvement by the applied water hammer. Up to 84% permeate flux enhancement was obtained with water hammer. The ability of the water hammer to ease …

    auckland-ms Repository record

  11. Influence of dietary factors on the macro and micro-composition of bovine milk for use in protein ingredient powder manufacture

    Magan, Jonathan B.University College Cork2021

    … and functional properties of bovine milk-based protein ingredients. There was a significant effect of feeding system on the concentration of metabolite compounds and B vitamins in skim milk powder (SMP) and whey ingredients, which were distinguishable by liquid chromatography-mass spectrometry. …

    cork Repository record

  12. Digestible indispensable amino acid scores for food proteins

    Mathai, John KolurathilUniversity of Illinois at Urbana-Champaign2019

    Three experiments were conducted to determine protein quality and to evaluate digestible indispensable amino acid scoring (DIAAS) methodology. Experiment 1 was conducted to compare protein digestibility corrected amino acid scores (PDCAAS) and DIAAS for various plant and animal proteins. Values for …

    uiuc Repository record