Preheat-induced soy protein particles with tunable heat stability.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127624
Abstract: Recently, there is a growing interest in developing protein-enriched beverages with improved nutritional and functional properties. However, this is challenged by heat-induced aggregation and gelation of edible proteins, which limits their practical applications in high… read more here.
Keywords: protein; heat stability; soy protein; protein particles ... See more keywords
Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105449
Abstract: Abstract Random aggregation character and beany flavor limit the application of soy protein products in drinkable and semi-solid protein-rich products that taste smooth and soft. A co-protein strategy was employed to prepare soy protein-based microparticles… read more here.
Keywords: protein; heat stability; soy protein; white protein ... See more keywords
Heat stability of whey protein ingredients based on state diagrams
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2018.12.006
Abstract: Abstract A state diagram approach was used to compare heat stability among whey protein ingredients. Solutions were thermal processed and solubility, turbidity, and colloidal structure (sol, precipitate, or gel) were plotted against the variables of… read more here.
Keywords: protein ingredients; heat stability; state diagrams; state ... See more keywords
Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
Sign Up to like & getrecommendations! Published in 2021 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2021.01.019
Abstract: Abstract Background Milk proteins, i.e. caseins and whey proteins, are widely used in many fields due to their various nutritional and functional properties. In manufacturing some milk protein-containing products, in particular with a high concentration… read more here.
Keywords: proteins reducing; milk; milk proteins; heat stability ... See more keywords
Modelling of heat stability and heat-induced aggregation of casein micelles in concentrated skim milk using a Weibullian model
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Dairy Technology"
DOI: 10.1111/1471-0307.12501
Abstract: Heat stability is known to be limited in concentrated skim milk leading to severe coagulation and sediment formation during storage. It has often been found to be in conflict with the extension of the shelf… read more here.
Keywords: weibullian model; heat stability; concentrated skim; skim milk ... See more keywords
Heat Stability and Icing Delay on Superhydrophobic Coatings in Facile One Step
Sign Up to like & getrecommendations! Published in 2022 at "Polymers"
DOI: 10.3390/polym14153124
Abstract: Superhydrophobic coatings are limited to poor durability and a tedious preparation process. In this work, an efficient, eco-friendly, and cost-effective sol-gel method is developed for preparing superhydrophobic surfaces using an all-in-one suspension composed of methyltrimethoxysilane… read more here.
Keywords: icing delay; superhydrophobic coating; superhydrophobic coatings; stability ... See more keywords