Artículos de revistas sobre el tema "Whey protein ratio"
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Venter, B. G. y A. E. J. McGill. "The functional properties, modification and utilization of whey proteins". Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie 5, n.º 2 (18 de marzo de 1986): 98–104. http://dx.doi.org/10.4102/satnt.v5i2.983.
Texto completoHejtmánková, V. Pivec, E. Trnková y H. Dragounová. " Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period". Czech Journal of Animal Science 57, No. 7 (10 de julio de 2012): 323–31. http://dx.doi.org/10.17221/6007-cjas.
Texto completoThu, Tran Le. "EVALUATION OF THE INFLUENCE OF A VARYING MOLAR RATIO OF SODIUM DODECYL SULFATE TO WHEY PROTEIN ISOLATE ON THE STABILITY OF THE WHEY PROTEIN EMULSIONS". Vietnam Journal of Science and Technology 55, n.º 5A (24 de marzo de 2018): 26. http://dx.doi.org/10.15625/2525-2518/55/5a/12175.
Texto completoAl-Hatim, Raqad R., Ali K. Al-Rikabi y Amal K. Ghadban. "The Physico-Chemical Properties of Bovine and Buffalo Whey Proteins Milk by Using Ultrafiltration Membrane Technology". Basrah J. Agric. Sci. 33, n.º 1 (27 de junio de 2020): 122–34. http://dx.doi.org/10.37077/25200860.2020.33.1.10.
Texto completoChalermthai, Chan, Bastidas-Oyanedel, Taher, Olsen y Schmidt. "Preparation and Characterization of Whey Protein-Based Polymers Produced from Residual Dairy Streams". Polymers 11, n.º 4 (19 de abril de 2019): 722. http://dx.doi.org/10.3390/polym11040722.
Texto completoAgarkova, Eugeniya, Alexandr Kruchinin, Nikita Zolotaryov, Nataliya Pryanichnikova, Zinaida Belyakova y Tatyana Fedorova. "Processing cottage cheese whey components for functional food production". Foods and Raw Materials 8, n.º 1 (26 de febrero de 2020): 52–59. http://dx.doi.org/10.21603/2308-4057-2020-1-52-59.
Texto completoKunz, Clemens y Bo Lönnerdal. "Re-evaluation of the whey protein/casein ratio of human milk". Acta Paediatrica 81, n.º 2 (febrero de 1992): 107–12. http://dx.doi.org/10.1111/j.1651-2227.1992.tb12184.x.
Texto completoVAN BERESTEIJN, EMERENTIA C. H., ROGER A. PEETERS, JAAP KAPER, RON J. G. M. MEIJER, ARJAN J. P. M. ROBBEN y DANIËL G. SCHMIDT. "Molecular Mass Distribution Immunological Properties Nutritive Value of Whey Protein Hydrolysates". Journal of Food Protection 57, n.º 7 (1 de julio de 1994): 619–25. http://dx.doi.org/10.4315/0362-028x-57.7.619.
Texto completoXia, Ze Ying y Ming Xia. "Orthogonal Optimization of Enzymatic Hydrolysis of Whey Protein". Advanced Materials Research 550-553 (julio de 2012): 1556–60. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1556.
Texto completoMiralles, B., B. Bartolomé, L. Amigo y M. Ramos. "Comparison of Three Methods to Determine the Whey Protein to Total Protein Ratio in Milk". Journal of Dairy Science 83, n.º 12 (diciembre de 2000): 2759–65. http://dx.doi.org/10.3168/jds.s0022-0302(00)75171-x.
Texto completoMiralles, Beatriz, Begoña Bartolomé, Mercedes Ramos y Lourdes Amigo. "Determination of whey protein to total protein ratio in UHT milk using fourth derivative spectroscopy". International Dairy Journal 10, n.º 3 (marzo de 2000): 191–97. http://dx.doi.org/10.1016/s0958-6946(00)00037-6.
Texto completoRonayne De Ferrer, Patricia A. y Maria Elena Sambucetti. "Casein to Whey Protein Ratio in Rat and Human Milks: Effects of Maternal Protein Intake". Journal of Dairy Science 76, n.º 6 (junio de 1993): 1645–53. http://dx.doi.org/10.3168/jds.s0022-0302(93)77498-6.
Texto completoDijk, Francina J., Zandrie Hofman, Yvette C. Luiking, Matthew J. W. Furber, Justin D. Roberts, Ardy van Helvoort y Miriam van Dijk. "Muscle Protein Synthesis with a Hybrid Dairy and Plant-Based Protein Blend (P4) Is Equal to Whey Protein in a Murine Ageing Model after Fasting". Nutrients 15, n.º 11 (30 de mayo de 2023): 2569. http://dx.doi.org/10.3390/nu15112569.
Texto completoZhao, Li Na, Shao Yun Wang, Shun Li Huang y Yi Fan Huang. "Optimization of Chelation of Whey Protein Hydrolysate with Calcium Using Response Surface Method". Advanced Materials Research 781-784 (septiembre de 2013): 1856–60. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1856.
Texto completoRioux, Laurie-Eve y Sylvie L. Turgeon. "The Ratio of Casein to Whey Protein Impacts Yogurt Digestion In Vitro". Food Digestion 3, n.º 1-3 (2 de octubre de 2012): 25–35. http://dx.doi.org/10.1007/s13228-012-0023-z.
Texto completoPedrali, Davide, Alessio Scarafoni, Anna Giorgi y Vera Lavelli. "Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation". Antioxidants 12, n.º 6 (31 de mayo de 2023): 1192. http://dx.doi.org/10.3390/antiox12061192.
Texto completoShim, Jaeyong y Steven J. Mulvaney. "Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels". Journal of the Science of Food and Agriculture 81, n.º 8 (2001): 706–17. http://dx.doi.org/10.1002/jsfa.869.
Texto completoHERMANSEN, JOHN E., STEEN OSTERSEN, NIELS C. JUSTESEN y OLE AAES. "Effects of dietary protein supply on caseins, whey proteins, proteolysis and renneting properties in milk from cows grazing clover or N fertilized grass". Journal of Dairy Research 66, n.º 2 (mayo de 1999): 193–205. http://dx.doi.org/10.1017/s0022029999003477.
Texto completoKoutina, Glykeria, Colin A. Ray, Rene Lametsch y Richard Ipsen. "The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein". International Dairy Journal 77 (febrero de 2018): 10–18. http://dx.doi.org/10.1016/j.idairyj.2017.09.001.
Texto completoFeng, Ping, Christophe Fuerer, Adrienne McMahon, K. Arendse, A. Chanady, H. Chen, W. Chen et al. "Quantification of Whey Protein Content in Milk-Based Infant Formula Powders by Sodium Dodecyl Sulfate–Capillary Gel Electrophoresis (SDS-CGE): Multilaboratory Testing Study, Final Action 2016.15". Journal of AOAC INTERNATIONAL 101, n.º 5 (1 de septiembre de 2018): 1566–77. http://dx.doi.org/10.5740/jaoacint.18-0057.
Texto completoPark, Hye-Rin, Ga-Hyun Kim, Yeseul Na, Ji-Eun Oh y Mi-Sook Cho. "Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein". Food Science and Biotechnology 30, n.º 5 (mayo de 2021): 653–61. http://dx.doi.org/10.1007/s10068-021-00909-9.
Texto completoZhao, Li Na, Shao Yun Wang, Shun Li Huang y Yi Fan Huang. "The Relationship between the Hydrolysis Degree and Calcium-Binding Capacity of Whey Protein by Enzymatic Hydrolysis". Applied Mechanics and Materials 541-542 (marzo de 2014): 214–19. http://dx.doi.org/10.4028/www.scientific.net/amm.541-542.214.
Texto completoSilvestre, Marialice Pinto Coelho, Mauro Ramalho Silva, Viviane Dias Medeiros Silva, Mariana Wanessa Santana de Souza, Carlos de Oliveira Lopes Junior y Wendel de Oliveira Afonso. "Analysis of whey protein hydrolysates: peptide profile and ACE inhibitory activity". Brazilian Journal of Pharmaceutical Sciences 48, n.º 4 (diciembre de 2012): 747–57. http://dx.doi.org/10.1590/s1984-82502012000400019.
Texto completoBehrouzain, Fataneh, Seyed M. A. Razavi y Helen Joyner. "Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio". Carbohydrate Polymers 232 (marzo de 2020): 115775. http://dx.doi.org/10.1016/j.carbpol.2019.115775.
Texto completoTomaschunas, Maja, Jörg Hinrichs, Ehrhard Köhn y Mechthild Busch-Stockfisch. "Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt". International Dairy Journal 26, n.º 1 (septiembre de 2012): 31–35. http://dx.doi.org/10.1016/j.idairyj.2012.04.005.
Texto completoSturaro, Alba, Massimo De Marchi, Elisa Zorzi y Martino Cassandro. "Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta cheese yield and composition". International Dairy Journal 48 (septiembre de 2015): 46–52. http://dx.doi.org/10.1016/j.idairyj.2015.02.003.
Texto completoStanislavskaya, Ekaterina B., Elena I. Melnikova, Arina R. Fedorova, Maksim M. Danyliv y Olga A. Vasilenko. "Technology of semi-hard cheese using protein fat simulator". BIO Web of Conferences 27 (2020): 00032. http://dx.doi.org/10.1051/bioconf/20202700032.
Texto completoZhang, Haowei, Juan Wu y Yu Cheng. "Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels". Foods 12, n.º 10 (18 de mayo de 2023): 2040. http://dx.doi.org/10.3390/foods12102040.
Texto completoVarney, Jessica L., Heather A. Adams, Jason W. Fowler y Craig N. Coon. "PSVIII-B-10 Feeding Senior Labrador Retrievers Hydrolyzed Whey Protein Isolate to Prevent Sarcopenia". Journal of Animal Science 100, Supplement_3 (21 de septiembre de 2022): 317–18. http://dx.doi.org/10.1093/jas/skac247.579.
Texto completoBravo-Núñez, Ángela, Raquel Garzón, Cristina M. Rosell y Manuel Gómez. "Evaluation of Starch–Protein Interactions as a Function of pH". Foods 8, n.º 5 (7 de mayo de 2019): 155. http://dx.doi.org/10.3390/foods8050155.
Texto completoJeswan Singh, Mandeep, Jayani Chandrapala, Punsandani Udabage, Ian McKinnon y Mary Ann Augustin. "Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios". Journal of Dairy Research 82, n.º 2 (12 de diciembre de 2014): 135–42. http://dx.doi.org/10.1017/s0022029914000739.
Texto completoNurminabari, Ina Siti. "KAJIAN PENAMBAHAN SKIM DAN SANTAN TERHADAP KARAKTERISTIK YOGHURT DARI WHEY". Pasundan Food Technology Journal 5, n.º 1 (31 de marzo de 2018): 54. http://dx.doi.org/10.23969/pftj.v5i1.810.
Texto completoSady, M., J. Domagała, T. Grega y D. Najgebauer-Lejko. "Quality properties of non-fat yogurt with addition of whey protein concentrate". Biotehnologija u stocarstvu 23, n.º 5-6-1 (2007): 291–99. http://dx.doi.org/10.2298/bah0701291s.
Texto completoHaast, Johannes De, Trevor J. Britz, Johannes C. Novello y Emilige W. Verwey. "Anaerobic digestion of deproteinated cheese whey". Journal of Dairy Research 52, n.º 3 (agosto de 1985): 457–67. http://dx.doi.org/10.1017/s0022029900024365.
Texto completoAndoyo, Robi, Anindya Rahmana Fitri, Ratih Siswanina Putri, Efri Mardawati, Bambang Nurhadi, Nandi Sukri y Rudi Saprudin Darwis. "Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry". agriTECH 41, n.º 2 (9 de junio de 2021): 161. http://dx.doi.org/10.22146/agritech.55439.
Texto completoProtte, Kristin, Franziska Balinger, Jochen Weiss, Ronny Löffler y Stefan Nöbel. "Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation". Food Hydrocolloids 89 (abril de 2019): 554–62. http://dx.doi.org/10.1016/j.foodhyd.2018.11.015.
Texto completoSambashivaiah, Sucharita, Mark Cope, Ratna Mukherjea, Sumithra Selvam, Nivya George, Rebecca Kuriyan y Anura V. Kurpad. "The Effect of Soy and Whey Protein Supplementation on Glucose Homeostasis in Healthy Normal Weight Asian Indians". Journal of Nutrition and Metabolism 2023 (10 de julio de 2023): 1–9. http://dx.doi.org/10.1155/2023/2622057.
Texto completoRen, Haoyi, Tristan C. Liu, Yipin Lu, Kai Zhang, Ying Xu, Peng Zhou y Xue Tang. "A comparison study of the influence of milk protein versus whey protein in high-protein diets on adiposity in rats". Food & Function 12, n.º 3 (2021): 1008–19. http://dx.doi.org/10.1039/d0fo01960g.
Texto completoFeng, Ping, Christophe Fuerer y Adrienne McMahon. "Quantification of Whey Protein Content in Infant Formulas by Sodium Dodecyl Sulfate-Capillary Gel Electrophoresis (SDS-CGE): Single-Laboratory Validation, First Action 2016.15". Journal of AOAC INTERNATIONAL 100, n.º 2 (1 de marzo de 2017): 510–21. http://dx.doi.org/10.5740/jaoacint.16-0344.
Texto completoMelnikova, E. I. y E. V. Bogdanova. "Estimation of the kinetic parameters of whey proteins proteolysis in the UF-concentrate of cheese whey". Proceedings of the Voronezh State University of Engineering Technologies 82, n.º 4 (20 de enero de 2021): 107–12. http://dx.doi.org/10.20914/2310-1202-2020-4-107-112.
Texto completoRadovanovic, Mira, Predrag Pudja, Vladimir Pavlovic, Jelena Miocinovic y Aleksandar Nedeljkovic. "Microstructure of kajmak skin layer made during kajmak production". Mljekarstvo 70, n.º 3 (18 de junio de 2020): 150–61. http://dx.doi.org/10.15567/mljekarstvo.2020.0302.
Texto completoSharp, Matthew Alan y Gabriel Harris. "A Method for Determination of Unbound Fats in Protein Bar Formulations Compared with Isolated Fat/Protein Combinations to Optimize Shelf Life". Current Developments in Nutrition 4, Supplement_2 (29 de mayo de 2020): 776. http://dx.doi.org/10.1093/cdn/nzaa052_045.
Texto completoMiralles, B., M. Ramos y L. Amigo. "Influence of Proteolysis of Milk on the Whey Protein to Total Protein Ratio as Determined by Capillary Electrophoresis". Journal of Dairy Science 86, n.º 9 (septiembre de 2003): 2813–17. http://dx.doi.org/10.3168/jds.s0022-0302(03)73878-8.
Texto completoBORCHERDING, KATJA, PETER C. H. R. LORENZEN y WOLFGANG HOFFMANN. "Effect of protein content, casein-whey protein ratio and pH value on the foaming properties of skimmed milk". International Journal of Dairy Technology 62, n.º 2 (mayo de 2009): 161–69. http://dx.doi.org/10.1111/j.1471-0307.2009.00472.x.
Texto completoPichon, Lisa, Mylene Potier, Daniel Tome, Takashi Mikogami, Benoit Laplaize, Christine Martin-Rouas y Gilles Fromentin. "High-protein diets containing different milk protein fractions differently influence energy intake and adiposity in the rat". British Journal of Nutrition 99, n.º 4 (16 de noviembre de 2007): 739–48. http://dx.doi.org/10.1017/s0007114507831709.
Texto completoKruchinin, Aleksandr G., Ekaterina I. Bolshakova y Irina A. Barkovskaya. "Bioinformatic Modeling (In Silico) of Obtaining Bioactive Peptides from the Protein Matrix of Various Types of Milk Whey". Fermentation 9, n.º 4 (14 de abril de 2023): 380. http://dx.doi.org/10.3390/fermentation9040380.
Texto completoJacobs, Wesley, Paul Johns, Phillip Haselberger, Joseph J. Thompson, Darryl Sullivan y Steve Baugh. "Calculation of Whey Protein Fraction in Milk-Based Infant Formula: First Action 2012.07". Journal of AOAC INTERNATIONAL 96, n.º 3 (1 de mayo de 2013): 502–7. http://dx.doi.org/10.5740/jaoacint.13-033.
Texto completoKwon, Hye Young, Jin Hwan Kim, Won Jae Lee, Sung Bum Ju y Seong Deok Yoon. "Utility Assessment of Whey Protein and β-carotene Supplementation for Muscle Mass, 1RM, Immunoglobulin and White Blood Cell Ratio during High Intensity Muscular Resistance Training". Journal of Sport and Leisure Studies 34 (30 de noviembre de 2008): 1217–25. http://dx.doi.org/10.51979/kssls.2008.11.34.1217.
Texto completoPhosanam, Arissara, Jayani Chandrapala, Thom Huppertz, Benu Adhikari y Bogdan Zisu. "In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio". International Dairy Journal 117 (junio de 2021): 105008. http://dx.doi.org/10.1016/j.idairyj.2021.105008.
Texto completoGilani, Sarwar y Nana Farkye. "AOAC Expert Review Panel Adopts Official MethodsSM for Whey Protein/Casein Ratio in Infant Formula". Journal of AOAC INTERNATIONAL 96, n.º 3 (1 de mayo de 2013): 500. http://dx.doi.org/10.5740/jaoacint.gilani_whey_intro.
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