Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.12.005
Abstract: In this study, the effect of four different hydrocolloids (gelatin, κ-carrageenan, low methoxy pectin and curdlan) on the rheology, tribology and microstructure of milk protein solutions with fixed protein content (3.4%) but varying casein to… read more here.
Keywords: casein; casein whey; protein solution; rheology ... See more keywords
Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105850
Abstract: Abstract The current interest in individualized food through additive manufacturing has identified a need for more information on the formulation and printability of potential ingredients. Here, the effect of formulation parameters of casein-whey protein suspensions… read more here.
Keywords: via temperature; casein whey; protein suspensions; whey protein ... See more keywords
Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability
Sign Up to like & getrecommendations! Published in 2024 at "Journal of Microencapsulation"
DOI: 10.1080/02652048.2024.2335152
Abstract: Abstract Aims To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability. Methods Emulsions were prepared by homogenisation and ultrasonication. The properties of the… read more here.
Keywords: antarctic krill; krill oil; days days; casein whey ... See more keywords
Effects of different heat treatment processes on the physicochemical properties and structural changes of casein and whey protein from bovine milk.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of dairy science"
DOI: 10.3168/jds.2025-27358
Abstract: To investigate the effects of different heat treatment processes, infusion technology (INF) and UHT, on the physicochemical properties and structural changes of casein and whey protein from bovine milk. Two sterilization conditions, INF (156°C to… read more here.
Keywords: protein bovine; changes casein; whey protein; casein whey ... See more keywords
An Evaluation of the Protein Requirements of Japanese Young Men by Consuming Two Types of Dairy Proteins Using the Indicator Amino Acid Oxidation Method.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of nutritional science and vitaminology"
DOI: 10.3177/jnsv.68.383
Abstract: The indicator amino acid oxidation method is a relatively new method for determining protein requirements. Our hypothesis was that the protein requirement of the casein-whey protein mixture (70% casein and 30% whey protein) was lower… read more here.
Keywords: casein; protein requirements; casein whey; amino acid ... See more keywords
Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11070897
Abstract: A liquid chromatography–mass spectrometry method based on multiple reaction monitoring (MRM) was developed for the simultaneous quantification of markers representing two potentially competing pathways, the Maillard reaction and the dehydroalanine pathway. The two pathways involve… read more here.
Keywords: presence; reaction; maillard reaction; reaction dehydroalanine ... See more keywords