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La ricerca find articoli where soggetti phrase all words 'WHEY PROTEINS' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 408 riferimenti
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    1. Bylaite, E; Venskutonis, PR; Mapdpieriene, R
      Properties of caraway (Carum carvi L.) essential oil encapsulated into milk protein-based matrices

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    2. Taylor, VL; Goddard, C; Read, LC
      A milk growth factor extract reduces chemotherapeutic drug toxicity in epithelial cells in vitro

      IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-ANIMAL
    3. Hydamaka, AW; Wilbey, RA; Lewis, MJ; Kuo, AW
      Manufacture of heat and acid coagulated cheese from ultrafiltered milk retentates

      FOOD RESEARCH INTERNATIONAL
    4. Kelly, PM; O'Kennedy, BT
      The effect of casein/whey protein ratio and minerals on the rheology of fresh cheese gels using a model system

      INTERNATIONAL DAIRY JOURNAL
    5. O'Connell, JE; Fox, PF
      Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review

      INTERNATIONAL DAIRY JOURNAL
    6. Hogan, SA; McNamee, BF; O'Riordan, ED; O'Sullivan, M
      Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends

      INTERNATIONAL DAIRY JOURNAL
    7. Chevalier, F; Chobert, JM; Popineau, Y; Nicolas, MG; Haertle, T
      Improvement of functional properties of beta-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

      INTERNATIONAL DAIRY JOURNAL
    8. Sharma, R; Lorenzen, PC; Qvist, KB
      Influence of transglutaminase treatment of skim milk on the formation of epsilon-(gamma-glutamyl)lysine and the susceptibility of individual proteinstowards crosslinking

      INTERNATIONAL DAIRY JOURNAL
    9. Ferreira, IMPLVO; Mendes, E; Ferreira, MA
      HPLC/UV analysis of proteins in dairy products using a hydrophobic interaction chromatographic column

      ANALYTICAL SCIENCES
    10. Boza, JJ; Turini, M; Moennoz, D; Montigon, F; Vuichoud, J; Gueissaz, N; Gremaud, G; Pouteau, E; Piguet-Welsch, C; Finot, PA; Ballevre, O
      Effect of glutamine supplementation of the diet on tissue protein synthesis rate of glucocorticoid-treated rats

      NUTRITION
    11. Merin, U; Bernstein, S; Bloch-Damti, A; Yagil, R; van Creveld, C; Lindner, P; Gollop, N
      A comparative study of milk serum proteins in camel (Camelus dromedarius) and bovine colostrum

      LIVESTOCK PRODUCTION SCIENCE
    12. McIntosh, GH; Le Leu, RK
      The influence of dietary proteins on colon cancer risk

      NUTRITION RESEARCH
    13. McClements, DJ
      Estimation of steric exclusion and differential interaction contributions to protein transfer free energies in aqueous cosolvent solutions

      FOOD HYDROCOLLOIDS
    14. Turgeon, SL; Beaulieu, M
      Improvement and modification of whey protein gel texture using polysaccharides

      FOOD HYDROCOLLOIDS
    15. Alizadeh-Pasdar, N; Li-Chan, ECY
      Application of PRODAN fluorescent probe to measure surface hydrophobicity of proteins interacting with kappa-carrageenan

      FOOD HYDROCOLLOIDS
    16. Lee, SJ; Rosenberg, M
      Microencapsulation of theophylline in composite wall system consisting of whey proteins and lipids

      JOURNAL OF MICROENCAPSULATION
    17. Linares, E; Larre, C; Popineau, Y
      Freeze- or spray-dried gluten hydrolysates. 2. Effect of emulsification process on droplet size and emulsion stability

      JOURNAL OF FOOD ENGINEERING
    18. Recio, I; Ramos, M; Lopez-Fandino, R
      Capillary electrophoresis for the analysis of food proteins of animal origin

      ELECTROPHORESIS
    19. Strickland, M; Johnson, ME; Broadbent, JR
      Qualitative and quantitative analysis of proteins and peptides in milk products by capillary electrophoresis

      ELECTROPHORESIS
    20. Rehder, MA; McGown, LB
      Open-tubular capillary electrochromatography of bovine beta-lactoglobulin variants A and B using an aptamer stationary phase

      ELECTROPHORESIS
    21. Jarudilokkul, S; Stuckey, DC
      Continuous forward and back extraction of lysozyme from egg white using reverse micelles

      SEPARATION SCIENCE AND TECHNOLOGY
    22. Gurgel, PV; Carbonell, RG; Swaisgood, HE
      Identification of peptide ligands generated by combinatorial chemistry that bind alpha-lactalbumin

      SEPARATION SCIENCE AND TECHNOLOGY
    23. Chevalier, F; Chobert, JM; Dalgalarrondo, M; Haertle, T
      Characterization of the Maillard reaction products of beta-lactoglobulin glucosylated in mild conditions

      JOURNAL OF FOOD BIOCHEMISTRY
    24. Zaleska, H; Ring, S; Tomasik, P
      Electrosynthesis of potato starch-whey protein isolate complexes

      CARBOHYDRATE POLYMERS
    25. Sitohy, M; Chobert, JM; Haertle, T
      Susceptibility to trypsinolysis of esterified milk proteins

      INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
    26. Rodrigues, LR; Venancio, A; Teixeira, JA
      Partitioning and separation of alpha-lactalbumin and beta-lactoglobulin inpolyethylene glycol/ammonium sulphate aqueous two-phase systems

      BIOTECHNOLOGY LETTERS
    27. Barros, RM; Ferreira, CA; Silva, SV; Malcata, FX
      Quantitative studies on the enzymatic hydrolysis of milk proteins brought about by cardosins precipitated by ammonium sulfate

      ENZYME AND MICROBIAL TECHNOLOGY
    28. Wal, JM
      Structure and function of milk allergens

      ALLERGY
    29. Bramanti, E; Ferri, F; Raspi, G; Lampugnani, L; Spinetti, MC; Miller, KE; Synovec, RE
      New method for separation and determination of denatured caseins by hydrophobic interaction chromatography

      TALANTA
    30. Ipsen, R; Bulow-Olsen, K; Otte, J; Qvist, KB
      Protease induced gelation of mixtures of alpha-lactalbumin and beta-lactoglobulin

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    31. French, SJ; Harper, WJ
      Theoretical representation of surface properties on hypothetical Maillard modified beta-lactoglobulin using GRASP/GRASS

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    32. Merin, U; Bernstein, S; van Creveld, C; Yagil, R; Gollop, N
      Camel (Camelus dromedarius) colostrum and milk composition during the lactation

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    33. Walsh-O'Grady, CD; O'Kennedy, BT; Fitzgerald, RJ; Lane, CN
      A rheological study of acid-set "simulated yogurt milk" gels prepared fromheat-or pressure-treated milk proteins

      LAIT
    34. Chevalier, F; Chobert, JM; Molle, D; Haertle, T
      Maillard glycation of beta-lactoglobulin with several sugars: comparative study of the properties of the obtained polymers and of the substituted sites

      LAIT
    35. Serris, GS; Biliaderis, CG
      Degradation kinetics of beetroot pigment encapsulated in polymeric matrices

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    36. Chambon-Savanovitch, C; Felgines, C; Walrand, S; Raul, F; Zarrabian, S; Meunier, MT; Farges, MC; Cynober, L; Vasson, MP
      A pancreatic extract-enriched diet improves the nutritional status of agedrats

      JOURNAL OF NUTRITION
    37. Le Tien, C; Vachon, C; Mateescu, MA; Lacroix, M
      Milk protein coatings prevent oxidative browning of apples and potatoes

      JOURNAL OF FOOD SCIENCE
    38. Keogh, MK; O'Kennedy, BT; Kelly, J; Auty, MA; Kelly, PM; Fureby, A; Haahr, AM
      Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients

      JOURNAL OF FOOD SCIENCE
    39. Anema, SG
      Kinetics of the irreversible thermal denaturation and disulfide aggregation of alpha-lactalbumin in milk samples of various concentrations

      JOURNAL OF FOOD SCIENCE
    40. de Jongh, HHJ; Groneveld, T; de Groot, J
      Mild isolation procedure discloses new protein structural properties of beta-lactoglobulin

      JOURNAL OF DAIRY SCIENCE
    41. Dominguez, E; Perez, MD; Puyol, P; Sanchez, L; Calvo, M
      Effect of pH on antigen-binding activity of IgG from bovine colostrum uponheating

      JOURNAL OF DAIRY RESEARCH
    42. O'Connell, JE; Fox, PF
      Effect of beta-lactoglobulin and precipitation of calcium phosphate on thethermal coagulation of milk

      JOURNAL OF DAIRY RESEARCH
    43. Claeys, WL; Ludikhuyze, LR; Van Loey, AM; Hendrickx, ME
      Inactivation kinetics of alkaline phosphatase and lactoperoxidase, and denaturation kinetics of beta-lactoglobulin in raw milk under isothermal and dynamic temperature conditions

      JOURNAL OF DAIRY RESEARCH
    44. Sun, YX; Hayakawa, S
      Thermally induced aggregates in mixtures of alpha-lactalbumin with ovalbumins from different avian species

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    45. Hogan, SA; McNamee, BF; O'Riordan, ED; O'Sullivan, M
      Microencapsulating properties of sodium caseinate

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    46. Lajoie, N; Gauthier, SF; Pouliot, Y
      Improved storage stability of model infant formula by whey peptides fractions

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    47. Howell, NK; Herman, H; Li-Chan, ECY
      Elucidation of protein-lipid interactions in a lysozyme-corn oil system byFourier transform Raman spectroscopy

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    48. Jegou, S; Douliez, JP; Molle, D; Boivin, P; Marion, D
      Evidence of the glycation and denaturation of LTP1 during the malting and brewing process

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    49. Bordin, G; Raposo, FC; de la Calle, B; Rodriguez, AR
      Identification and quantification of major bovine milk proteins by liquid chromatography

      JOURNAL OF CHROMATOGRAPHY A
    50. Hau, J; Bovetto, L
      Characterisation of modified whey protein in milk ingredients by liquid chromatography coupled to electrospray ionisation mass spectrometry

      JOURNAL OF CHROMATOGRAPHY A
    51. Miralles, B; Rothbauer, V; Manso, MA; Amigo, L; Krause, I; Ramos, M
      Improved method for the simultaneous determination of whey proteins, caseins and para-kappa-casein in milk and dairy products by capillary electrophoresis

      JOURNAL OF CHROMATOGRAPHY A
    52. Jarudilokkul, S; Paulsen, E; Stuckey, DC
      The hydrodynamics of a Graesser ("raining bucket") contactor with a reverse micellar phase

      BIOTECHNOLOGY PROGRESS
    53. Boza, JJ; Moennoz, D; Vuichoud, J; Jarret, AR; Gaudard-de-Weck, D; Ballevre, O
      Protein hydrolysate vs free amino acid-based diets on the nutritional recovery of the starved rat

      EUROPEAN JOURNAL OF NUTRITION
    54. Kristinsson, HG; Rasco, BA
      Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture

      PROCESS BIOCHEMISTRY
    55. Robins, MM
      Emulsions - creaming phenomena

      CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
    56. Kos, B; Suskovic, J; Goreta, J; Matosic, S
      Effect of protectors on the viability of Lactobacillus acidophilus M92 in simulated gastrointestinal conditions

      FOOD TECHNOLOGY AND BIOTECHNOLOGY
    57. Hegedusic, V; Herceg, Z; Rimac, S
      Rheological properties of carboxymethylcellulose and whey model solutions before and after freezing

      FOOD TECHNOLOGY AND BIOTECHNOLOGY
    58. Kristinsson, HG; Rasco, BA
      Fish protein hydrolysates: Production, biochemical, and functional properties

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    59. Boye, JI; Alli, I
      Thermal denaturation of mixtures of alpha-lactalbumin and beta-lactoglobulin: a differential scanning calorimetric study

      FOOD RESEARCH INTERNATIONAL
    60. Oldfield, DJ; Teehan, CM; Kelly, PM
      The effect of preheat treatment and other process parameters on the coffeestability of instant whole milk powder

      INTERNATIONAL DAIRY JOURNAL
    61. Devold, TG; Brovold, MJ; Langsrud, T; Vegarud, GE
      Size of native and heated casein micelles, content of protein and mineralsin milk from Norwegian Red Cattle - effect of milk protein polymorphism and different feeding regimes

      INTERNATIONAL DAIRY JOURNAL
    62. Schokker, EP; Singh, H; Pinder, DN; Creamer, LK
      Heat-induced aggregation of beta-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration

      INTERNATIONAL DAIRY JOURNAL
    63. Amigo, L; Recio, I; Ramos, M
      Genetic polymorphism of ovine milk proteins: its influence on technological properties of milk - a review

      INTERNATIONAL DAIRY JOURNAL
    64. Schokker, EP; Singh, H; Creamer, LK
      Heat-induced aggregation of beta-lactoglobulin A and B with alpha-lactalbumin

      INTERNATIONAL DAIRY JOURNAL
    65. Kananen, A; Savolainen, J; Makinen, J; Perttila, U; Myllykoski, L; Pihlanto-Leppala, A
      Influence of chemical modification of whey protein conformation on hydrolysis with pepsin and trypsin

      INTERNATIONAL DAIRY JOURNAL
    66. Svenning, C; Brynhildsvold, J; Molland, T; Langsrud, T; Vegarud, GE
      Antigenic response of whey proteins and genetic variants of beta-lactoglobulin - the effect of proteolysis and processing

      INTERNATIONAL DAIRY JOURNAL
    67. Otani, H; Kihara, Y; Park, M
      The immunoenhancing property of a dietary casein phosphopeptide preparation in mice

      FOOD AND AGRICULTURAL IMMUNOLOGY
    68. Twomey, M; Keogh, MK; O'Kennedy, BT; Auty, M; Mulvihill, DM
      Effect of milk composition on selected properties of spray-dried high-fat and skim-milk powders

      IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH
    69. Lee, SJ; Rosenberg, M
      Microencapsulation of theophylline in whey proteins: effects of core-to-wall ratio

      INTERNATIONAL JOURNAL OF PHARMACEUTICS
    70. Caric, MD; Milanovic, SD; Krstic, DM; Tekic, MN
      Fouling of inorganic membranes by adsorption of whey proteins

      JOURNAL OF MEMBRANE SCIENCE
    71. Selim, K; Tsimidou, M; Biliaderis, CG
      Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices

      FOOD CHEMISTRY
    72. Elagamy, EI
      Effect of heat treatment on camel milk proteins with respect to antimicrobial factors: a comparison with cows' and buffalo milk proteins

      FOOD CHEMISTRY
    73. Reiffers-Magnani, CK; Cuq, JL; Watzke, HJ
      Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions

      FOOD HYDROCOLLOIDS
    74. Laneuville, SI; Paquin, P; Turgeon, SL
      Effect of preparation conditions on the characteristics of whey protein - xanthan gum complexes

      FOOD HYDROCOLLOIDS
    75. Zaleska, H; Ring, SG; Tomasik, P
      Apple pectin complexes with whey protein isolate

      FOOD HYDROCOLLOIDS
    76. Eleya, MMO; Turgeon, SL
      The effects of pH on the rheology of beta-lactoglobulin/kappa-carrageenan mixed gels

      FOOD HYDROCOLLOIDS
    77. Lee, SJ; Rosenberg, M
      Preparation and some properties of water-insoluble, whey protein-based microcapsules

      JOURNAL OF MICROENCAPSULATION
    78. Boza, JJ; Moennoz, D; Jarret, AR; Vuichoud, J; Garcia-Rodenas, C; Finot, PA; Ballevre, O
      Neither glutamine nor arginine supplementation of diets increase glutaminebody stores in healthy growing rats

      CLINICAL NUTRITION
    79. Tellez, CM; Cole, KD
      Preparative electrochromatography of proteins in various types of porous media

      ELECTROPHORESIS
    80. Herrero-Martinez, JM; Simo-Alfonso, EF; Ramis-Ramos, G; Gelfi, C; Righetti, PG
      Determination of cow's milk and ripening time in nonbovine cheese by capillary electrophoresis of the ethanol-water protein fraction

      ELECTROPHORESIS
    81. Freitag, R; Vogt, S
      Comparison of particulate and continuous-bed columns for protein displacement chromatography

      JOURNAL OF BIOTECHNOLOGY
    82. Sawyer, L; Kontopidis, G
      The core lipocalin, bovine beta-lactoglobulin

      BIOCHIMICA ET BIOPHYSICA ACTA-PROTEIN STRUCTURE AND MOLECULAR ENZYMOLOGY
    83. da Silva, LHM; Meirelles, AJA
      Phase equilibrium in polyethylene glycol/maltodextrin aqueous two-phase systems

      CARBOHYDRATE POLYMERS
    84. da Silva, LHM; Meirelles, AJA
      Bovine serum albumin, alpha-lactoalbumin and beta-lactoglobulin partitioning in polyethylene glycol/maltodextrin aqueous-two-phase systems

      CARBOHYDRATE POLYMERS
    85. Rahali, V; Chobert, JM; Haertle, T; Gueguen, J
      Emulsification of chemical and enzymatic hydrolysates of beta-lactoglobulin: characterization of the peptides adsorbed at the interface

      NAHRUNG-FOOD
    86. Otani, H; Kitamura, H; Park, M; Kihara, Y; Oshida, T; Kusuhara, S; Sawada, K
      Enhancement of intestinal IgA levels in piglets by oral administration of a commercially available casein phosphopeptide preparation

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    87. Halbert, C; O'Kennedy, BT; Hallihan, A; Kelly, PM
      Stabilisation of calcium phosphate using denatured whey proteins

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    88. Mleko, S
      Formation of reversible whey protein gels

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    89. Bikker, JF; Anema, SG; Li, Y; Hill, JP
      Thermal denaturation of beta-lactoglobulin A, B and C in heated skim milk

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    90. Danthine, S; Blecker, C; Paquot, M; Innocente, N; Deroanne, C
      Progress in milk fat globule membrane research: a review.

      LAIT
    91. Ochirkhuyag, B; Chobert, JM; Dalgalarrondo, M; Haertle, T
      Characterization of mare caseins. Identification of alpha(S1)- and alpha(S2)-caseins

      LAIT
    92. Hardas, N; Danviriyakul, S; Foley, JL; Nawar, WW; Chinachoti, P
      Accelerated stability studies of microencapsulated anhydrous milk fat

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    93. Anema, SG; Li, Y
      Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    94. Lee, SJ; Rosenberg, M
      Whey protein-based microcapsules prepared by double emulsification and heat gelation

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    95. Lee, SJ; Rosenberg, M
      Whey protein-based microcapsules prepared by double emulsification and heat gelation

      FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
    96. Clawin-Radecker, I; Kiesner, C; Schlimme, E
      Analysis of the acid-soluble contents of alpha-lactalbumin, beta-lactoglobulin, serum albumin and of the immunoglobulin fraction in pasteurized milk.

      KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE
    97. Lorenzen, PC
      Processes for modifying milk protein.

      KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE
    98. Apenten, RKO; Galani, D
      Protein stability function relations: native beta-lactoglobulin sulphhydryl-disulphide exchange with PDS

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    99. Trezza, TA; Krochta, JM
      Color stability of edible coatings during prolonged storage

      JOURNAL OF FOOD SCIENCE
    100. Mleko, S; Foegeding, EA
      pH induced aggregation and weak gel formation of whey protein polymers

      JOURNAL OF FOOD SCIENCE


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Documento generato il 15/08/20 alle ore 04:22:15