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Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics
cake improver hyacinth bean protein isolate
2009/5/8
Effects of protein isolate prepared from hyacinth bean (Lablab purpureus (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seed...
Effects of Protein Isolate from Hyacinth Beans（Lablab purpureus（L.）Sweet）Seeds on Cake Characteristics
cake improver hyacinth bean protein isolate
2010/2/3
Effects of protein isolate prepared from hyacinth bean (Lablab purpureus (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seed...
Effects of Salts on the Properties of Sols and Gels Prepared from Whey Protein Isolate and Process Whey Protein
whey protein isolate process whey protein gelation
2008/3/28
Process whey protein was prepared by heat treatment of whey protein isolate under salt-free conditions. Addition of sodium chloride, trisodium cit-rate, potassium chloride, or calcium chloride to a pr...
Properties of Gels Induced by Heat, Protease, Calcium Salt, and Acidulant from Calcium Ion-Aggregated Whey Protein Isolate
aggregation of whey proteins gelation microstructure calcium
2008/3/28
Gelation that was induced by heat, protease, calcium salt, or acidulant from a solution of Ca2+- aggregated whey protein was investigated by analyses of the rheological, textural, and microstructural ...
Aggregation Induced by Calcium Chloride and Subsequent Thermal Gelation of Whey Protein Isolate
whey proteins aggregation gelation calcium
2008/3/28
The aggregation of whey proteins that was induced by CaCl2 was investigated by measuring turbidity and aggregate size. The effect of the aggregation on thermal gelation was determined by measuring gel...
Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate
whey protein hydrolysis proteases gelation
2008/3/23
Whey protein isolate was hydrolyzed by three proteolytic enzymes, porcine trypsin, a Bacillus subtilis protease (Neutrase®), and a Bacillus licheniformis protease. The heat-induced gelation proper...
Effect of Heat Treatments in Very Acidic Conditions on Whey Protein Isolate Properties
heat treatment acidic conditions functional properties whey protein isolate
2008/3/22
The effect of heat treatments of whey protein isolate was studied under very acidic conditions. Dispersions of whey protein isolate in .1 M HCl (PH 1.2 to 1.3) were heated at 90°C for 0 to 120 min, ad...