Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Palatasa Havea"'
Publikováno v:
Food Biophysics. 12:33-44
This study investigated the influence of model filler particles (glass beads) on the microstructure and rheological properties of Mozzarella cheese. Model Mozzarella cheese composites with increasing volume fractions of glass beads of various sizes a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2314fa4f7b2831b16277e56fd10b1476
https://doi.org/10.1007/s11483-016-9460-5
https://doi.org/10.1007/s11483-016-9460-5
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2014, 37 (2), pp.57-63. ⟨10.1016/j.idairyj.2014.03.001⟩
International Dairy Journal, Elsevier, 2014, 37 (2), pp.57-63. ⟨10.1016/j.idairyj.2014.03.001⟩
When skim milk (SM) and whey-protein-enriched skim milk (WPE-SM) were heated (80 C, 30 min)with N-ethylmaleimide (NEM, 0e0.8 mM), the levels of residual native whey proteins increased to w70%,whereas the levels of disulphide-bonded whey proteins decr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fbff10005f332a49a2c622bd464e390
https://doi.org/10.1016/j.idairyj.2014.03.001
https://doi.org/10.1016/j.idairyj.2014.03.001
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:13156-13164
The effect of added CaCl(2) on heat-induced changes in whey protein (WP) solutions prepared from whey protein isolate (WP1), acid whey protein concentrate (WP2), and cheese whey protein concentrate (WP3) was investigated. The loss of native-like, pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef6f262eb3151c2f042826acbd53db7e
https://doi.org/10.1021/jf203610k
https://doi.org/10.1021/jf203610k
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2015, 42, pp.42-50. ⟨10.1016/j.idairyj.2014.10.005⟩
International Dairy Journal, Elsevier, 2015, 42, pp.42-50. ⟨10.1016/j.idairyj.2014.10.005⟩
Low levels of β-mercaptoethanol (β-ME) or N-ethylmaleimide (NEM) were added to preheated skim milk (SM) and preheated whey protein-enriched skim milk (WPE-SM). Addition of NEM did not affect the heat-induced interactions between the proteins in hea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50494fb223c1182562a1b9ff9f2a23b2
https://hal.archives-ouvertes.fr/hal-01123274
https://hal.archives-ouvertes.fr/hal-01123274
Autor:
Palatasa Havea
Publikováno v:
International Dairy Journal. 16:415-422
Solutions (5%, w/w, pH 6.9), made from six different pilot-plant milk protein concentrate (MPC) powders, were centrifuged (700 g for 10 min at 20 °C) to isolate the insoluble material. The sediment (insoluble material) was characterized using one-di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2eef6dfa04c3df175bbd4cb6c24d5a49
https://doi.org/10.1016/j.idairyj.2005.06.005
https://doi.org/10.1016/j.idairyj.2005.06.005
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:9590-9601
Whey protein concentrate solutions (12% w/v, pH 6.65 +/- 0.05) were pressure treated at 800 MPa for 20-120 min and then examined using size exclusion chromatography (SEC), small deformation rheology, transmission electron microscopy, and various type
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e0186bc325380d63fa39e0ae98ddeed
https://doi.org/10.1021/jf0508403
https://doi.org/10.1021/jf0508403
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:4674-4681
Heat-induced aggregation of whey proteins in solutions made from two commercial whey protein concentrates (WPCs), one derived from mineral acid whey (acid WPC) and the other from cheese whey (cheese WPC), was studied using polyacrylamide gel electrop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::075354654d872c290ee93f91a1912bf0
https://doi.org/10.1021/jf011583e
https://doi.org/10.1021/jf011583e
Autor:
Dianne Sika-Paotonu, Pedro Azevedo, Allamanda Faatoese, Helen Wihongi, Hiueni Nuku, Maui Hudson, Palatasa Havea, Tom Parks, Tony Merriman, Diana Lennon
Publikováno v:
The Journal of Immunology. 198:125.30-125.30
Acute rheumatic fever (ARF) is an autoimmune condition caused by untreated Group A Streptococcal (GAS) infection of the upper respiratory tract (and possibly skin). Multiple or severe attacks of ARF can cause cardiac damage, known as Rheumatic Heart
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::590eb2f7b797214ffcadfff3c0c268e8
https://doi.org/10.4049/jimmunol.198.supp.125.30
https://doi.org/10.4049/jimmunol.198.supp.125.30
Publikováno v:
Journal of Agricultural and Food Chemistry. 48:1548-1556
The heat-induced protein-protein interactions of alpha-lactalbumin (alpha-La) and bovine serum albumin (BSA), dispersed in a pH 6.8, 10% whey protein concentrates (WPC) permeate, were followed using alkaline and sodium dodecyl sulfate (SDS) 1D and 2D
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0026e873caf9775e7db750870812bcf6
https://doi.org/10.1021/jf990736j
https://doi.org/10.1021/jf990736j
Publikováno v:
Journal of Dairy Research. 65:79-91
Whey protein concentrate (WPC) solutions containing 10, 30, 60 and 120 g dry powder/kg were heated at 75°C and whey protein aggregation was studied by following the changes in the distribution of β-lactoglobulin, α-lactalbumin and bovine serum alb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9160de3f8fdb8a26feea9049476c5d03
https://doi.org/10.1017/s0022029997002641
https://doi.org/10.1017/s0022029997002641