Zobrazeno 1 - 10
of 198
pro vyhledávání: '"Todor Vasiljevic"'
Publikováno v:
Foods, Vol 13, Iss 23, p 3857 (2024)
Faba bean protein isolate (FBPI) is emerging as a promising protein ingredient in the food industry. However, a lack of comprehensive scientific understanding of its functional properties, particularly solubility, limits broader application. This stu
Externí odkaz:
https://doaj.org/article/3b598c0fe7ec4a2695564da6ef4a6a16
Publikováno v:
Foods, Vol 13, Iss 11, p 1724 (2024)
Micellar calcium phosphate (MCP) plays an important role in maintaining the structure and stability of the casein micelle and its properties during processing. The objective of this study was to investigate how heating (10 min at 80 or 90 °C) at dif
Externí odkaz:
https://doaj.org/article/2a114a540a3944808da763da01ebf372
Publikováno v:
Foods, Vol 13, Iss 10, p 1517 (2024)
The effect of shear on heat-induced changes in milk protein concentrate suspensions was examined at different pH levels, revealing novel insights into micellar dissociation and protein aggregation dynamics. Milk protein concentrate suspensions, adjus
Externí odkaz:
https://doaj.org/article/6a91c56f6de345108b5556da1b571980
Publikováno v:
Foods, Vol 13, Iss 2, p 263 (2024)
Milk protein concentrates (MPCs) possess significant potential for diverse applications in the food industry. However, their heat stability may be a limitation to achieving optimal functional performance. Shearing, an inherent process in food manufac
Externí odkaz:
https://doaj.org/article/08c9365e2dab46fe95e51a8e37ea57ca
Publikováno v:
Foods, Vol 13, Iss 2, p 322 (2024)
Micellar calcium phosphate (MCP) content of skim milk was modified by pH adjustment followed by dialysis. Turbidity, casein micelle size and partitioning of Ca and caseins between the colloidal and soluble phases of milk were determined. Protein stru
Externí odkaz:
https://doaj.org/article/a59c3cf94145480c9e50eafb95b34264
Publikováno v:
Foods, Vol 12, Iss 24, p 4397 (2023)
The inability of lactose to properly crystallize due to the presence of high amounts of salts poses significant hurdles for its downstream processing with some dairy waste streams such as acid whey. This study aimed to investigate the physicochemical
Externí odkaz:
https://doaj.org/article/fbed108167d249059719f48ca5960617
Publikováno v:
Foods, Vol 12, Iss 24, p 4404 (2023)
Milk protein dispersions containing added cocoa powder (1.5% (w/w)) and sucrose (7% (w/w)) and varying levels of κ-carrageenan (0.01, 0.03, or 0.05% w/w) were subjected to combined heat treatment (90 °C/5 min or 121 °C/2.6 min) and shear (100 or 1
Externí odkaz:
https://doaj.org/article/40a6251ed8854b0abf188042d1417492
Publikováno v:
Foods, Vol 12, Iss 23, p 4248 (2023)
Plant proteases, including actinidin, papain and bromelain, have been widely used in the food industry but with limited application in dairy systems. This research aimed to establish and compare operational parameters (kinetics, temperature, enzyme t
Externí odkaz:
https://doaj.org/article/f6e25e8bd5b24b37ab729e2a87f2b9d5
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1701-1712 (2022)
The impact of amino acid mutations within the peptide structure of bovine milk protein is important to understand as it can effect processability and subsequently effect its physiological properties. Genetic polymorphisms of bovine caseins can influe
Externí odkaz:
https://doaj.org/article/29d1acb6e82d40418a495adffc067408
Publikováno v:
Foods, Vol 12, Iss 20, p 3806 (2023)
The main aim of the study was to establish the impact of limited proteolysis by actinidin on the functionality of selected milk protein systems. The plant protease actinidin was used to produce hydrolysates (MPHs) from milk protein concentrate (MPC)
Externí odkaz:
https://doaj.org/article/fde88e2a274641db86d1d0cbd60e8c0d