Physicochemical properties of caprine and commercial bovine whey protein concentrate-Reference-Cited by-同舟云学术

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Physicochemical properties of caprine and commercial bovine whey protein concentrate

Published:2019-06-22 Issue:4 Volume:13 Page:2729-2739
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Ayunta Carolina A.,Quinzio Claudia M.,Puppo María C.,Iturriaga Laura B.

Funder

Universidad Nacional de Santiago del Estero

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-019-00194-5.pdf

Reference44 articles.

1. R. Atra, G. Vatai, E. Bekassy-Molnar, A. Balint, Investigation of ultra and nanofiltration for utilization of whey protein and lactose. J. Food Eng. 67, 325–332 (2005)

2. A. Rektor, G. Vatai, Membrane filtration of Mozzarella whey. Desalination 162, 279–286 (2004)

3. V.A. Boumba, L.P. Voutsinas, C.D. Philippopoulos, Composition and nutritional value of commercial dried whey products from feta cheese manufacture. Int. J. Dairy Technol. 54, 141–145 (2001)

4. E. Kinsella, D.M. Whitehead, Proteins in whey: chemical, physical and functional properties. Adv. Food Nutr. Res. 33, 343–438 (1989)

5. M.A.M. Hoffman, G. Sala, C. Olieman, K. de Kruif, Molecular mass distributions of heat-induced β-lactoglobulin agaggregates. J. Agric. Food Chem. 45, 2949–2957 (1997)

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1. Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey;CyTA - Journal of Food;2023-04-17

2. Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents;Foods;2023-02-01

3. Gels of carrageenan-caprine whey protein concentrate: A physicochemical study;Food Science and Technology International;2022-11-09

4. Recovery of high-value compounds from food by-products;Food Engineering Innovations Across the Food Supply Chain;2022

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