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Journal of Medicinal Food
|
March 18, 2016
Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and Satiety
Caroline L Campbell, E Allen Foegeding, G Keith Harris
Journal of Food Science
|
November 22, 2019
Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties
Yvette T Pascua Cubides, Peter R Eklund, E Allen Foegeding
Journal of Texture Studies
|
May 31, 2017
A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement
Caroline L Campbell, E Allen Foegeding, Fred van de Velde
Food & Function
|
February 10, 2016
Formation of whey protein-polyphenol meso-structures as a natural means of creating functional particles
Margaret Schneider, Debora Esposito, Mary Ann Lila, et al.
Journal of Agricultural and Food Chemistry
|
September 4, 2010
Effect of disulfide interactions and hydrolysis on the thermal aggregation of β-lactoglobulin
Prashant Mudgal, Christopher R Daubert, Debra A Clare, et al.
Journal of Agricultural and Food Chemistry
|
October 2, 2003
Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: peptide identification and determination of enzyme specificity
Dany Doucet, Don E Otter, Sylvie F Gauthier, et al.
Journal of Agricultural and Food Chemistry
|
September 18, 2003
Enzyme-induced gelation of extensively hydrolyzed whey proteins by alcalase: comparison with the plastein reaction and characterization of interactions
Dany Doucet, Sylvie F Gauthier, Don E Otter, et al.
Journal of Agricultural and Food Chemistry
|
April 14, 2005
Denaturation and aggregation of three alpha-lactalbumin preparations at neutral pH
Matthew K McGuffey, Kevin L Epting, Robert M Kelly, et al.
Food Chemistry
|
November 1, 2019
Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods
Min Li, Cheikh Ndiaye, Sydney Corbin, et al.
Journal of Texture Studies
|
July 20, 2019
Viscosity drives texture perception of protein beverages more than hydrocolloid type
Ty B Wagoner, Esra Çakır-Fuller, Rebecca Shingleton, et al.
Page
of 6
Search research articles
Search
Showing results (41-50 of 57) with videos related to
Sort By:
Page
of 6
Journal of Medicinal Food
|
March 18, 2016
Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and Satiety
Caroline L Campbell, E Allen Foegeding, G Keith Harris
Journal of Food Science
|
November 22, 2019
Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties
Yvette T Pascua Cubides, Peter R Eklund, E Allen Foegeding
Journal of Texture Studies
|
May 31, 2017
A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement
Caroline L Campbell, E Allen Foegeding, Fred van de Velde
Food & Function
|
February 10, 2016
Formation of whey protein-polyphenol meso-structures as a natural means of creating functional particles
Margaret Schneider, Debora Esposito, Mary Ann Lila, et al.
Journal of Agricultural and Food Chemistry
|
September 4, 2010
Effect of disulfide interactions and hydrolysis on the thermal aggregation of β-lactoglobulin
Prashant Mudgal, Christopher R Daubert, Debra A Clare, et al.
Journal of Agricultural and Food Chemistry
|
October 2, 2003
Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: peptide identification and determination of enzyme specificity
Dany Doucet, Don E Otter, Sylvie F Gauthier, et al.
Journal of Agricultural and Food Chemistry
|
September 18, 2003
Enzyme-induced gelation of extensively hydrolyzed whey proteins by alcalase: comparison with the plastein reaction and characterization of interactions
Dany Doucet, Sylvie F Gauthier, Don E Otter, et al.
Journal of Agricultural and Food Chemistry
|
April 14, 2005
Denaturation and aggregation of three alpha-lactalbumin preparations at neutral pH
Matthew K McGuffey, Kevin L Epting, Robert M Kelly, et al.
Food Chemistry
|
November 1, 2019
Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods
Min Li, Cheikh Ndiaye, Sydney Corbin, et al.
Journal of Texture Studies
|
July 20, 2019
Viscosity drives texture perception of protein beverages more than hydrocolloid type
Ty B Wagoner, Esra Çakır-Fuller, Rebecca Shingleton, et al.
Page
of 6