Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

Autor: Valeska F. Sager, Merete B. Munk, Mikka Stenholdt Hansen, Wender L. P. Bredie, Lilia Ahrné

Publikováno v: Foods, Vol 10, Iss 1, p 8 (2020)

This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0–250 mM), protein content (10%, 15%, 20%), fat content (

Externí odkaz: https://doaj.org/article/0d66886b6e4d4780abf3a0f0f27f18f1

Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate

Autor: Mette Christensen, Trine Kastrup Dalsgaard, H.T. Kristensen, Marianne Hammershøj, Mikka Stenholdt Hansen

Publikováno v: Thorgaard Kristensen, H, Christensen, M, Hansen, M S, Hammershøj, M & Dalsgaard, T K 2022, ' Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate ', Food Chemistry, vol. 373, no. Part B, 131509 . https://doi.org/10.1016/j.foodchem.2021.131509

Interactions between pea protein and whey protein isolates in co-precipitates and blends consist of a combination of disulphide bonds, hydrophobic and electrostatic interactions. The present study aims to clarify if the two proteins with free thiols,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e15d26bfe7531a9b6396347235deec7e
https://pure.au.dk/portal/da/publications/mechanisms-behind-proteinprotein-interactions-in-a-lglegumin-coprecipitate(972c5675-597f-4495-9931-c85bb91bac5f).html

Co-precipitation of whey and pea protein – indication of interactions

Autor: Mette Christensen, Anders Hauer Møller, H.T. Kristensen, Trine Kastrup Dalsgaard, Mikka Stenholdt Hansen, Marianne Hammershøj

Publikováno v: Thorgaard Kristensen, H, Møller, A H, Christensen, M, Hansen, M S, Hammershøj, M & Dalsgaard, T K 2020, ' Co-precipitation of whey and pea protein – indication of interactions ', International Journal of Food Science and Technology, vol. 55, no. 8, pp. 2920-2930 . https://doi.org/10.1111/ijfs.14553

The aim was to optimise the yield of co-precipitation of whey protein isolate (WPI) and pea protein isolate (PPI) and compare co-precipitates and protein blends with respect to solubility. The yield of co-precipitates was tested with different protei

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b6acce436d52922da81cf81e611ab90
https://pure.au.dk/portal/da/publications/coprecipitation-of-whey-and-pea-protein--indication-of-interactions(3e79b4c1-0c9d-4cb3-9527-e920355e4d9c).html

Novel genetic variation associated to CSN3 strongly affects rennet-induced milk coagulation

Autor: Lone Bruhn Madsen, Vivi Raundahl Gregersen, G.M. Maciel, Mikka Stenholdt Hansen, Lotte Bach Larsen, Bart Buitenhuis, Christian Bendixen, Nina Aagaard Poulsen

Publikováno v: Poulsen, N A, Gregersen, V R, Maciel, G D M, Madsen, L B, Buitenhuis, A J, Stenholt Hansen, M, Bendixen, C & Larsen, L B 2017, ' Novel genetic variation associated to CSN3 strongly affects rennet-induced milk coagulation ', International Dairy Journal, vol. 71, pp. 122-130 . https://doi.org/10.1016/j.idairyj.2017.03.012

The effect on rennet-induced milk coagulation of three novel genetic haplotypes in close proximity to CSN3 encoding κ-casein was evaluated. Milk samples were collected from 71 Danish Holstein cows homozygous for the three novel haplotypes named acco

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6fdd13922cd6bb49f8a70a4ba3d0542
https://pure.au.dk/portal/da/publications/novel-genetic-variation-associated-to-csn3-strongly-affects-rennetinduced-milk-coagulation(4a5f987b-23d2-405d-8155-b05e7f117c69).html