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The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine.
The flow behavior of an edible coating solution prepared from whey protein isolate (WPI) and glycerol (G) as plasticizer was studied using a HAAKE rheometer. The parameters used were concentration (15...
Whey protein concentrates containing 33 or 72% protein were evaluated as functional ingredients to improve the textural properties of surimi seafoods made from Pacific whiting. The development of leas...
Growth of psychrotrophic bacteria in nonfat dry milk at refrigeration temperatures was shown previously in our laboratory to cause a shift in plasmin (a native milk protease) from the casein to the wh...
The effect of fermented milk supplemented with whey protein concentrate on the serum lipid level of rats was investigated. The serum total cholesterol level for the group fed fermented milk with both ...
Aggregation of 10% whey protein solution was induced by addition of calcium salt, acidification, or proteolysis at 45°C. Effects of the preaggregation on thermal properties of whey proteins were exami...
Whey protein concentrates were prepared from two caprine and one ovine specialty cheese wheys by ultrafiltration-diafiltration and freeze-drying processes. The whey protein concentrates were compared ...
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...
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 ...
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...
The inhibitory activity against trypsin, elastase, and plasmin was determined in samples of Danbo 45+ that were manufactured from milk pasteurized at 72, 80, and 90°C for 15, 30, and 60 s; the corresp...
Solutions (17% TS) of whey protein concentrate (65% protein) were dialyzed against simulated milk ultrafiltrate containing 0 to 9 mM total Ca2+. The dialyzed solutions were heated at 66 or 71°C for 12...
Freeze-dried whey protein concentrates, containing 35 and 75% protein and varying amounts of residual lipids, were manufactured by pretreating whey with calcium chloride and heat. These and commercial...
The effects of high pressure, from 100 to 400 MPa (14,500 to 58,000 psi) and applied for different periods (10 to 60 min), on the biochemical and microbiological characteristics of milk have been inve...
Whey protein solutions, reconstituted 12% commercial whey protein isolate, were hydrolyzed at pH 7.0 by one of three proteases: trypsin, Neutrase® (from Bacillus subtilis), and a Bacillus lichenif...

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