Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzymeEISSA, Ahmed S; KHAN, Saad A.Food hydrocolloids. 2006, Vol 20, Num 4, pp 543-547, issn 0268-005X, 5 p.Article

Spherosil-S ion exchange process for preparing whey protein concentrate = Un procédé d'échange d'ions sur Sphérosil-5 pour la préparation des concentrés protéiques de lactosérumNICHOLS, J. A; MORR, C. V.Journal of food science. 1985, Vol 50, Num 3, pp 610-614, issn 0022-1147Article

The use of immobilized cells of Kluyveromyces fragilis for the production of up-grade whey protein concentrates = Utilisation de cellules immobilisées de Kluyveromyces fragilis pour la production de concentrés de protéines de lactosérum de qualité supérieureKIERSTAN, M; CORCORAN, E.Biotechnology letters. 1984, Vol 6, Num 12, pp 813-814, issn 0141-5492Article

Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefromRAMOS, Oscar L; REINAS, Isabel; SILVA, Sara I et al.Food hydrocolloids. 2013, Vol 30, Num 1, pp 110-122, issn 0268-005X, 13 p.Article

The effects of drying on the properties of extruded whey protein concentrates and isolatesNALESNIK, Catherine A; ONWULATA, Charles I; TUNICK, Michael H et al.Journal of food engineering. 2007, Vol 80, Num 2, pp 688-694, issn 0260-8774, 7 p.Article

Ingredients and pH are Key to Clear Beverages that Contain Whey ProteinLACLAIR, Caitlin E; ETZEL, Mark R.Journal of food science. 2010, Vol 75, Num 1, issn 0022-1147, C21-C27Article

The antioxidant systemBOUNOUS, Gustavo; MOLSON, John H.Anticancer research. 2003, Vol 23, Num 2B, pp 1411-1415, issn 0250-7005, 5 p.Article

Structural properties of stirred yoghurt as influenced by whey proteinsKRZEMINSKI, Alina; GROSSHABLE, Katja; HINRICHS, Jörg et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 10, pp 2134-2140, issn 0023-6438, 7 p.Article

Optimal operation of a protein hydrolysis reactor with enzyme recyclePRIETO, Carlos A; GUADIX, Emilia M; GUADIX, Antonio et al.Journal of food engineering. 2010, Vol 97, Num 1, pp 24-30, issn 0260-8774, 7 p.Article

Segregative interactions between gelatin and polymerised whey proteinFITZSIMONS, Sinead M; MULVIHILL, Daniel M; MORRIS, Edwin R et al.Food hydrocolloids. 2008, Vol 22, Num 3, pp 485-491, issn 0268-005X, 7 p.Article

Kinetics of sucrose crystallization in whey protein filmsDANGARAN, Kirsten L; KROCHTA, John M.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 19, pp 7152-7158, issn 0021-8561, 7 p.Article

Influence of tribomechanical micronization on the physical and functional properties of whey proteinsHERCEG, Z; LELAS, V; KRESIC, G et al.International journal of dairy technology. 2005, Vol 58, Num 4, pp 225-232, issn 1364-727X, 8 p.Article

Heat treatment of whey proteins in the presence of anionic surfactantsGIROUX, Hélène J; BRITTEN, Michel.Food hydrocolloids. 2004, Vol 18, Num 4, pp 685-692, issn 0268-005X, 8 p.Article

The use of ultrasonic feed pre-treatment to reduce membrane fouling in whey ultrafiltrationKOH, Li Ling A; HANH THI HONG NGUYEN; CHANDRAPALA, Jayani et al.Journal of membrane science (Print). 2014, Vol 453, pp 230-239, issn 0376-7388, 10 p.Article

Mixed matrix membrane chromatography based on hydrophobic interaction for whey protein fractionationSAUFI, Syed M; FEE, Conan J.Journal of membrane science (Print). 2013, Vol 444, pp 157-163, issn 0376-7388, 7 p.Article

Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticlesPURWANTI, Nanik; MOERKENS, Anouk; JAN VAN DER GOOT, Atze et al.Food hydrocolloids. 2012, Vol 26, Num 1, pp 240-248, issn 0268-005X, 9 p.Article

Thermodynamic incompatibility between denatured whey protein and konjac glucomannanTOBIN, John T; FITZSIMONS, Sinead M; CHAURIN, Valérie et al.Food hydrocolloids. 2012, Vol 27, Num 1, pp 201-207, issn 0268-005X, 7 p.Article

Study on the rheological properties of heat-induced whey protein isolate-dextran conjugate gelSUN, Wei-Wei; YU, Shu-Juan; YANG, Xiao-Quan et al.Food research international. 2011, Vol 44, Num 10, pp 3259-3263, issn 0963-9969, 5 p.Article

Characterization of a chitosan sample extracted from Brazilian shrimps and its application to obtain insoluble complexes with a commercial whey protein isolateBASTOS, Daniele S; BARRETO, Bianca N; SOUZA, Hiléia K. S et al.Food hydrocolloids. 2010, Vol 24, Num 8, pp 709-718, issn 0268-005X, 10 p.Article

Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatmentWEINONG ZHANG; QIXIN ZHONG.Food chemistry. 2010, Vol 119, Num 4, pp 1318-1325, issn 0308-8146, 8 p.Article

Viscoelastic behaviour of heat-treated whey protein concentrate suspensionsMEZA, B. E; VERDINI, R. A; RUBIOLO, A. C et al.Food hydrocolloids. 2009, Vol 23, Num 3, pp 661-666, issn 0268-005X, 6 p.Article

Effect of salts on the alkaline degradation of β-lactoglobulin gels and aggregates : Existence of a dissolution thresholdMERCADE-PRIETO, Ruben; PATERSON, William R; WILSON, D. Ian et al.Food hydrocolloids. 2009, Vol 23, Num 6, pp 1587-1595, issn 0268-005X, 9 p.Conference Paper

A cyclic batch membrane reactor for the hydrolysis of whey proteinPRIETO, Carlos A; GUADIX, Antonio; GONZALEZ-TELLO, Pedro et al.Journal of food engineering. 2007, Vol 78, Num 1, pp 257-265, issn 0260-8774, 9 p.Article

O/W/O double emulsions stabilized with WPI-polysaccharide conjugatesBENICHOU, Axel; ASERIN, Abraham; GARTI, Nissim et al.Colloids and surfaces. A, Physicochemical and engineering aspects. 2007, Vol 297, Num 1-3, pp 211-220, issn 0927-7757, 10 p.Article

W/O/W double emulsions stabilized with WPI-polysaccharide complexesBENICHOU, Axel; ASERIN, Abraham; GARTI, Nissim et al.Colloids and surfaces. A, Physicochemical and engineering aspects. 2007, Vol 294, Num 1-3, pp 20-32, issn 0927-7757, 13 p.Article