Artículos de revistas sobre el tema "Whey solutions"
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Храмцов, Андрей y Andrey Khramtsov. "Innovative Solutions in Milk Whey Production". Food Processing: Techniques and Technology 48, n.º 3 (24 de enero de 2019): 5–15. http://dx.doi.org/10.21603/2074-9414-2018-3-5-15.
Alizadehfard, Mohammad R. y Dianne E. Wiley. "Non-Newtonian behaviour of whey protein solutions". Journal of Dairy Research 63, n.º 2 (mayo de 1996): 315–20. http://dx.doi.org/10.1017/s0022029900031812.
Morison, Ken R. y Fiona M. Mackay. "VISCOSITY OF LACTOSE AND WHEY PROTEIN SOLUTIONS". International Journal of Food Properties 4, n.º 3 (30 de noviembre de 2001): 441–54. http://dx.doi.org/10.1081/jfp-100108647.
Мазеева, Ирина, Irina Maseeva, Игорь Короткий, Igor Korotkiy, Игорь Плотников y Igor Plotnikov. "Modern Packaging Solutions for Whey Protein Concentrate". Food Processing: Techniques and Technology 48, n.º 4 (13 de febrero de 2019): 48–58. http://dx.doi.org/10.21603/2074-9414-2018-4-48-58.
Tomczyńska-Mleko, M., E. Kamysz, E. Sikorska, C. Puchalski, S. Mleko, L. Ozimek, G. Kowaluk, W. Gustaw y M. Wesołowska-Trojanowska. "Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature". Czech Journal of Food Sciences 32, No. 1 (18 de febrero de 2014): 82–89. http://dx.doi.org/10.17221/326/2012-cjfs.
Jebson, Selwyn, Hong Chen y Osvaldo Campanella. "Fouling in a Centritherm Evaporator With Whey Solutions". Heat Transfer Engineering 30, n.º 10-11 (octubre de 2009): 859–67. http://dx.doi.org/10.1080/01457630902753722.
Belmar-Beiny, M. Teresa y Peter J. Fryer. "Preliminary stages of fouling from whey protein solutions". Journal of Dairy Research 60, n.º 4 (noviembre de 1993): 467–83. http://dx.doi.org/10.1017/s0022029900027837.
Beaulieu, M., Y. Pouliot y M. Pouliot. "Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios". Journal of Food Science 64, n.º 5 (septiembre de 1999): 776–80. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15910.x.
Liu, Ning, Guorong Wang y Mingruo Guo. "Effects of Radiation on Cross-Linking Reaction, Microstructure, and Microbiological Properties of Whey Protein-Based Tissue Adhesive Development". Polymers 14, n.º 18 (12 de septiembre de 2022): 3805. http://dx.doi.org/10.3390/polym14183805.
Zisu, Bogdan, Judy Lee, Jayani Chandrapala, Raman Bhaskaracharya, Martin Palmer, Sandra Kentish y Muthupandian Ashokkumar. "Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders". Journal of Dairy Research 78, n.º 2 (17 de marzo de 2011): 226–32. http://dx.doi.org/10.1017/s0022029911000070.
Ndiaye, N., Y. Pouliot, L. Saucier, L. Beaulieu y L. Bazinet. "Electroseparation of bovine lactoferrin from model and whey solutions". Separation and Purification Technology 74, n.º 1 (30 de julio de 2010): 93–99. http://dx.doi.org/10.1016/j.seppur.2010.05.011.
Lambelet, Pierre, Rafael Berrocal y Francine Ducret. "Low resolution NMR spectroscopy: a tool to study protein denaturation: I. Application to diamagnetic whey proteins". Journal of Dairy Research 56, n.º 2 (mayo de 1989): 211–22. http://dx.doi.org/10.1017/s0022029900026431.
Corbatón-Báguena, María-José, Silvia Álvarez-Blanco y María-Cinta Vincent-Vela. "Salt cleaning of ultrafiltration membranes fouled by whey model solutions". Separation and Purification Technology 132 (agosto de 2014): 226–33. http://dx.doi.org/10.1016/j.seppur.2014.05.029.
Da Costa, A. R., A. G. Fane y D. E. Wiley. "Ultrafiltration of whey protein solutions in spacer-filled flat channels". Journal of Membrane Science 76, n.º 2-3 (febrero de 1993): 245–54. http://dx.doi.org/10.1016/0376-7388(93)85221-h.
GONZÁLEZ-TELLO, P., F. CAMACHO, E. M. GUADIX, G. LUZÓN y P. A. GONZÁLEZ. "DENSITY, VISCOSITY AND SURFACE TENSION OF WHEY PROTEIN CONCENTRATE SOLUTIONS". Journal of Food Process Engineering 32, n.º 2 (abril de 2009): 235–47. http://dx.doi.org/10.1111/j.1745-4530.2007.00213.x.
Corbatón-Báguena, María-José, Silvia Álvarez-Blanco y María-Cinta Vincent-Vela. "Fouling mechanisms of ultrafiltration membranes fouled with whey model solutions". Desalination 360 (marzo de 2015): 87–96. http://dx.doi.org/10.1016/j.desal.2015.01.019.
Melnikova, E. I., E. B. Stanislavskaia y K. Y. Baranova. "Use of whey protein ingredients to produce milk fat simulants". Proceedings of the Voronezh State University of Engineering Technologies 82, n.º 3 (19 de octubre de 2020): 90–95. http://dx.doi.org/10.20914/2310-1202-2020-3-90-95.
Scudeller, Luisa A., Pascal Blanpain-Avet, Thierry Six, Séverine Bellayer, Maude Jimenez, Thomas Croguennec, Christophe André y Guillaume Delaplace. "Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger". Foods 10, n.º 2 (27 de enero de 2021): 259. http://dx.doi.org/10.3390/foods10020259.
Chakravartula, Swathi Sirisha Nallan, Michela Soccio, Nadia Lotti, Federica Balestra, Marco Dalla Rosa y Valentina Siracusa. "Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate". Materials 12, n.º 15 (1 de agosto de 2019): 2454. http://dx.doi.org/10.3390/ma12152454.
Warji, W., N. Purwanti, S. S. Mardjan y S. Yuliani. "Temperature and Heating Time of Forming Process of Nanofibrils of Whey Protein Isolate". IOP Conference Series: Earth and Environmental Science 830, n.º 1 (1 de septiembre de 2021): 012067. http://dx.doi.org/10.1088/1755-1315/830/1/012067.
Guralnick, Jacob R., Ram R. Panthi, Valeria L. Cenini, Vinay S. N. Mishra, Barry M. G. O’Hagan, Shane V. Crowley y James A. O’Mahony. "Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins". Dairy 2, n.º 4 (27 de octubre de 2021): 602–16. http://dx.doi.org/10.3390/dairy2040047.
Santos, Leandro Freire dos, Cibely Maria Gonçalves, Priscila Lumi Ishii y Hélio Hiroshi Suguimoto. "Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution". Ambiente e Agua - An Interdisciplinary Journal of Applied Science 12, n.º 4 (28 de junio de 2017): 643. http://dx.doi.org/10.4136/ambi-agua.1936.
Nawangsari, Dwi Novrina, Ahmad Ni`matullah Al-Baarri, Sri Mulyani, Anang Mohamad Legowo y V. Priyo Bintoro. "Resistance of Immobilized Lactoperoxidase Activity from Bovine Whey Against Storage Solutions". International Journal of Dairy Science 9, n.º 2 (15 de marzo de 2014): 56–62. http://dx.doi.org/10.3923/ijds.2014.56.62.
Herceg, Z., V. Hegedušić y S. Rimac. "Influence of hydrocolloids on the rheological properties of whey model solutions". Acta Alimentaria 29, n.º 2 (mayo de 2000): 89–104. http://dx.doi.org/10.1556/aalim.29.2000.2.1.
KANTEREWICZ, ROSA J. y JORGE CHIRIFE. "Determination and Correlation of the Water Activity of Cheese Whey Solutions". Journal of Food Science 51, n.º 1 (enero de 1986): 227–28. http://dx.doi.org/10.1111/j.1365-2621.1986.tb10877.x.
Baldasso, C., L. D. F. Marczak y I. C. Tessaro. "A Comparison of Different Electrodes Solutions on Demineralization of Permeate Whey". Separation Science and Technology 49, n.º 2 (17 de enero de 2014): 179–85. http://dx.doi.org/10.1080/01496395.2013.837923.
Zhu, Dan, Srinivasan Damodaran y John A. Lucey. "Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions". Journal of Agricultural and Food Chemistry 56, n.º 16 (agosto de 2008): 7113–18. http://dx.doi.org/10.1021/jf800909w.
Quach, My Le, Xiao Dong Chen y Ralph J. Stevenson. "Headspace sampling of whey protein concentrate solutions using solid-phase microextraction". Food Research International 31, n.º 5 (junio de 1998): 371–79. http://dx.doi.org/10.1016/s0963-9969(98)00098-2.
Corbatón-Báguena, María-José, Silvia Álvarez-Blanco y María-Cinta Vincent-Vela. "Evaluation of fouling resistances during the ultrafiltration of whey model solutions". Journal of Cleaner Production 172 (enero de 2018): 358–67. http://dx.doi.org/10.1016/j.jclepro.2017.10.149.
Han, J. H. y J. M. Krochta. "Physical Properties of Whey Protein Coating Solutions and Films Containing Antioxidants". Journal of Food Science 72, n.º 5 (junio de 2007): E308—E314. http://dx.doi.org/10.1111/j.1750-3841.2007.00358.x.
Tosi, E., L. Canna, H. Lucero y E. Ré. "Foaming properties of sweet whey solutions as modified by thermal treatment". Food Chemistry 100, n.º 2 (enero de 2007): 794–99. http://dx.doi.org/10.1016/j.foodchem.2005.11.001.
Bryant, Cory M. y D. Julian McClements. "Ultrasonic spectroscopy study of relaxation and scattering in whey protein solutions". Journal of the Science of Food and Agriculture 79, n.º 12 (septiembre de 1999): 1754–60. http://dx.doi.org/10.1002/(sici)1097-0010(199909)79:12<1754::aid-jsfa438>3.0.co;2-d.
Bielska, Paulina, Dorota Cais-Sokolińska y Krzysztof Dwiecki. "Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein". Molecules 27, n.º 19 (27 de septiembre de 2022): 6395. http://dx.doi.org/10.3390/molecules27196395.
Nguyen, Nguyen H. A., Christina Streicher y Skelte G. Anema. "The effect of thiol reagents on the denaturation of the whey protein in milk and whey protein concentrate solutions". International Dairy Journal 85 (octubre de 2018): 285–93. http://dx.doi.org/10.1016/j.idairyj.2018.06.012.
Oberherr, Renata, Renata Fioravante Tassinary, Letícia Vognach y Simone Stulp. "Application of ultrafiltration and electrodialysis techniques in lactic acid removal from whey solutions". Eclética Química Journal 44, n.º 1SI (20 de noviembre de 2019): 39. http://dx.doi.org/10.26850/1678-4618eqj.v44.1si.2019.p39-45.
Tsaturyan, Avetis, Lilya Arstamyan, Anyuta Sargsyan, Jaklina Saribekyan, Ani Voskanyan, Ella Minasyan, Monika Israelyan, Tatevik Sargsyan y Lala Stepanyan. "Development of an efficient method for obtaining lactose and lactulose from whey". Pharmacia 70, n.º 4 (10 de octubre de 2023): 1039–46. http://dx.doi.org/10.3897/pharmacia.70.e109086.
Gracheva, N. A. y I. A. Skorkina. "Technology of using herbal ingredients for whey sauce". IOP Conference Series: Earth and Environmental Science 845, n.º 1 (1 de noviembre de 2021): 012092. http://dx.doi.org/10.1088/1755-1315/845/1/012092.
Aspirault, Claudie, Alain Doyen y Laurent Bazinet. "Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification". International Journal of Molecular Sciences 21, n.º 8 (17 de abril de 2020): 2792. http://dx.doi.org/10.3390/ijms21082792.
Raoufi, Nassim, Rassoul Kadkhodaee, Glyn O. Phillips, Yapeng Fang y Masoud Najaf Najafi. "Characterisation of whey protein isolate-gum tragacanth electrostatic interactions in aqueous solutions". International Journal of Food Science & Technology 51, n.º 5 (23 de marzo de 2016): 1220–27. http://dx.doi.org/10.1111/ijfs.13088.
Li, Liang, Feng-Hua Sun, Wendy Y. Huang y Stephen H. Wong. "Effect of Whey Protein in Carbohydrate-Electrolyte Solutions On Post-Exercise Rehydration". Medicine & Science in Sports & Exercise 46 (mayo de 2014): 97. http://dx.doi.org/10.1249/01.mss.0000493462.14859.55.
Jansson, Therese, Søren B. Nielsen, Mikael A. Petersen y Marianne N. Lund. "Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions". International Dairy Journal 104 (mayo de 2020): 104653. http://dx.doi.org/10.1016/j.idairyj.2020.104653.
Vázquez da Silva, M. y João M. P. Q. Delgado. "Cold-Set Whey Protein Isolate Gels: The Influence of Aggregates Concentration on Viscoelastic Properties". Defect and Diffusion Forum 312-315 (abril de 2011): 1143–48. http://dx.doi.org/10.4028/www.scientific.net/ddf.312-315.1143.
Hou, Yifan, Xiaonan Zhang, Cuina Wang y Mingruo Guo. "Formulation and Functional Properties of Whey Protein-Based Tissue Adhesive Using Totarol as an Antimicrobial Agent". Processes 8, n.º 4 (24 de abril de 2020): 496. http://dx.doi.org/10.3390/pr8040496.
Thu, 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.
Barukčić, Irena, Katarina Lisak Jakopović y Rajka Božanić. "Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities". Food technology and biotechnology 57, n.º 4 (2019): 448–60. http://dx.doi.org/10.17113/ftb.57.04.19.6460.
Antipova, L. V., S. A. Titov, V. N. Zhdanov y A. N. Karpak. "The use of internal friction measurements for the study of ultra- and nanofiltration of modified curd whey". Proceedings of the Voronezh State University of Engineering Technologies 80, n.º 4 (21 de marzo de 2019): 298–303. http://dx.doi.org/10.20914/2310-1202-2018-4-298-303.
Tang, Qingnong, Peter A. Munro y Owen J. McCarthy. "Rheology of whey protein concentrate solutions as a function of concentration, temperature, pH and salt concentration". Journal of Dairy Research 60, n.º 3 (agosto de 1993): 349–61. http://dx.doi.org/10.1017/s0022029900027692.
Colsenet, Roxane, François Mariette y Mireille Cambert. "NMR Relaxation and Water Self-Diffusion Studies in Whey Protein Solutions and Gels". Journal of Agricultural and Food Chemistry 53, n.º 17 (agosto de 2005): 6784–90. http://dx.doi.org/10.1021/jf050162k.
Patel, Hasmukh A., Harjinder Singh, Palatasa Havea, Thérèse Considine y Lawrence K. Creamer. "Pressure-Induced Unfolding and Aggregation of the Proteins in Whey Protein Concentrate Solutions". Journal of Agricultural and Food Chemistry 53, n.º 24 (noviembre de 2005): 9590–601. http://dx.doi.org/10.1021/jf0508403.
Cornacchia, Leonardo, Cécile Forquenot de la Fortelle y Paul Venema. "Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point". Journal of Agricultural and Food Chemistry 62, n.º 3 (8 de enero de 2014): 733–41. http://dx.doi.org/10.1021/jf404456q.