Artykuły w czasopismach na temat „Whey solutions”
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Храмцов, Андрей, i Andrey Khramtsov. "Innovative Solutions in Milk Whey Production". Food Processing: Techniques and Technology 48, nr 3 (24.01.2019): 5–15. http://dx.doi.org/10.21603/2074-9414-2018-3-5-15.
Alizadehfard, Mohammad R., i Dianne E. Wiley. "Non-Newtonian behaviour of whey protein solutions". Journal of Dairy Research 63, nr 2 (maj 1996): 315–20. http://dx.doi.org/10.1017/s0022029900031812.
Morison, Ken R., i Fiona M. Mackay. "VISCOSITY OF LACTOSE AND WHEY PROTEIN SOLUTIONS". International Journal of Food Properties 4, nr 3 (30.11.2001): 441–54. http://dx.doi.org/10.1081/jfp-100108647.
Мазеева, Ирина, Irina Maseeva, Игорь Короткий, Igor Korotkiy, Игорь Плотников i Igor Plotnikov. "Modern Packaging Solutions for Whey Protein Concentrate". Food Processing: Techniques and Technology 48, nr 4 (13.02.2019): 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 i 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 (18.02.2014): 82–89. http://dx.doi.org/10.17221/326/2012-cjfs.
Jebson, Selwyn, Hong Chen i Osvaldo Campanella. "Fouling in a Centritherm Evaporator With Whey Solutions". Heat Transfer Engineering 30, nr 10-11 (październik 2009): 859–67. http://dx.doi.org/10.1080/01457630902753722.
Belmar-Beiny, M. Teresa, i Peter J. Fryer. "Preliminary stages of fouling from whey protein solutions". Journal of Dairy Research 60, nr 4 (listopad 1993): 467–83. http://dx.doi.org/10.1017/s0022029900027837.
Beaulieu, M., Y. Pouliot i M. Pouliot. "Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios". Journal of Food Science 64, nr 5 (wrzesień 1999): 776–80. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15910.x.
Liu, Ning, Guorong Wang i Mingruo Guo. "Effects of Radiation on Cross-Linking Reaction, Microstructure, and Microbiological Properties of Whey Protein-Based Tissue Adhesive Development". Polymers 14, nr 18 (12.09.2022): 3805. http://dx.doi.org/10.3390/polym14183805.
Zisu, Bogdan, Judy Lee, Jayani Chandrapala, Raman Bhaskaracharya, Martin Palmer, Sandra Kentish i Muthupandian Ashokkumar. "Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders". Journal of Dairy Research 78, nr 2 (17.03.2011): 226–32. http://dx.doi.org/10.1017/s0022029911000070.
Ndiaye, N., Y. Pouliot, L. Saucier, L. Beaulieu i L. Bazinet. "Electroseparation of bovine lactoferrin from model and whey solutions". Separation and Purification Technology 74, nr 1 (30.07.2010): 93–99. http://dx.doi.org/10.1016/j.seppur.2010.05.011.
Lambelet, Pierre, Rafael Berrocal i Francine Ducret. "Low resolution NMR spectroscopy: a tool to study protein denaturation: I. Application to diamagnetic whey proteins". Journal of Dairy Research 56, nr 2 (maj 1989): 211–22. http://dx.doi.org/10.1017/s0022029900026431.
Corbatón-Báguena, María-José, Silvia Álvarez-Blanco i María-Cinta Vincent-Vela. "Salt cleaning of ultrafiltration membranes fouled by whey model solutions". Separation and Purification Technology 132 (sierpień 2014): 226–33. http://dx.doi.org/10.1016/j.seppur.2014.05.029.
Da Costa, A. R., A. G. Fane i D. E. Wiley. "Ultrafiltration of whey protein solutions in spacer-filled flat channels". Journal of Membrane Science 76, nr 2-3 (luty 1993): 245–54. http://dx.doi.org/10.1016/0376-7388(93)85221-h.
GONZÁLEZ-TELLO, P., F. CAMACHO, E. M. GUADIX, G. LUZÓN i P. A. GONZÁLEZ. "DENSITY, VISCOSITY AND SURFACE TENSION OF WHEY PROTEIN CONCENTRATE SOLUTIONS". Journal of Food Process Engineering 32, nr 2 (kwiecień 2009): 235–47. http://dx.doi.org/10.1111/j.1745-4530.2007.00213.x.
Corbatón-Báguena, María-José, Silvia Álvarez-Blanco i María-Cinta Vincent-Vela. "Fouling mechanisms of ultrafiltration membranes fouled with whey model solutions". Desalination 360 (marzec 2015): 87–96. http://dx.doi.org/10.1016/j.desal.2015.01.019.
Melnikova, E. I., E. B. Stanislavskaia i K. Y. Baranova. "Use of whey protein ingredients to produce milk fat simulants". Proceedings of the Voronezh State University of Engineering Technologies 82, nr 3 (19.10.2020): 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 i Guillaume Delaplace. "Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger". Foods 10, nr 2 (27.01.2021): 259. http://dx.doi.org/10.3390/foods10020259.
Chakravartula, Swathi Sirisha Nallan, Michela Soccio, Nadia Lotti, Federica Balestra, Marco Dalla Rosa i Valentina Siracusa. "Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate". Materials 12, nr 15 (1.08.2019): 2454. http://dx.doi.org/10.3390/ma12152454.
Warji, W., N. Purwanti, S. S. Mardjan i S. Yuliani. "Temperature and Heating Time of Forming Process of Nanofibrils of Whey Protein Isolate". IOP Conference Series: Earth and Environmental Science 830, nr 1 (1.09.2021): 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 i James A. O’Mahony. "Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins". Dairy 2, nr 4 (27.10.2021): 602–16. http://dx.doi.org/10.3390/dairy2040047.
Santos, Leandro Freire dos, Cibely Maria Gonçalves, Priscila Lumi Ishii i 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, nr 4 (28.06.2017): 643. http://dx.doi.org/10.4136/ambi-agua.1936.
Nawangsari, Dwi Novrina, Ahmad Ni`matullah Al-Baarri, Sri Mulyani, Anang Mohamad Legowo i V. Priyo Bintoro. "Resistance of Immobilized Lactoperoxidase Activity from Bovine Whey Against Storage Solutions". International Journal of Dairy Science 9, nr 2 (15.03.2014): 56–62. http://dx.doi.org/10.3923/ijds.2014.56.62.
Herceg, Z., V. Hegedušić i S. Rimac. "Influence of hydrocolloids on the rheological properties of whey model solutions". Acta Alimentaria 29, nr 2 (maj 2000): 89–104. http://dx.doi.org/10.1556/aalim.29.2000.2.1.
KANTEREWICZ, ROSA J., i JORGE CHIRIFE. "Determination and Correlation of the Water Activity of Cheese Whey Solutions". Journal of Food Science 51, nr 1 (styczeń 1986): 227–28. http://dx.doi.org/10.1111/j.1365-2621.1986.tb10877.x.
Baldasso, C., L. D. F. Marczak i I. C. Tessaro. "A Comparison of Different Electrodes Solutions on Demineralization of Permeate Whey". Separation Science and Technology 49, nr 2 (17.01.2014): 179–85. http://dx.doi.org/10.1080/01496395.2013.837923.
Zhu, Dan, Srinivasan Damodaran i John A. Lucey. "Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions". Journal of Agricultural and Food Chemistry 56, nr 16 (sierpień 2008): 7113–18. http://dx.doi.org/10.1021/jf800909w.
Quach, My Le, Xiao Dong Chen i Ralph J. Stevenson. "Headspace sampling of whey protein concentrate solutions using solid-phase microextraction". Food Research International 31, nr 5 (czerwiec 1998): 371–79. http://dx.doi.org/10.1016/s0963-9969(98)00098-2.
Corbatón-Báguena, María-José, Silvia Álvarez-Blanco i María-Cinta Vincent-Vela. "Evaluation of fouling resistances during the ultrafiltration of whey model solutions". Journal of Cleaner Production 172 (styczeń 2018): 358–67. http://dx.doi.org/10.1016/j.jclepro.2017.10.149.
Han, J. H., i J. M. Krochta. "Physical Properties of Whey Protein Coating Solutions and Films Containing Antioxidants". Journal of Food Science 72, nr 5 (czerwiec 2007): E308—E314. http://dx.doi.org/10.1111/j.1750-3841.2007.00358.x.
Tosi, E., L. Canna, H. Lucero i E. Ré. "Foaming properties of sweet whey solutions as modified by thermal treatment". Food Chemistry 100, nr 2 (styczeń 2007): 794–99. http://dx.doi.org/10.1016/j.foodchem.2005.11.001.
Bryant, Cory M., i D. Julian McClements. "Ultrasonic spectroscopy study of relaxation and scattering in whey protein solutions". Journal of the Science of Food and Agriculture 79, nr 12 (wrzesień 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 i Krzysztof Dwiecki. "Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein". Molecules 27, nr 19 (27.09.2022): 6395. http://dx.doi.org/10.3390/molecules27196395.
Nguyen, Nguyen H. A., Christina Streicher i 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 (październik 2018): 285–93. http://dx.doi.org/10.1016/j.idairyj.2018.06.012.
Oberherr, Renata, Renata Fioravante Tassinary, Letícia Vognach i Simone Stulp. "Application of ultrafiltration and electrodialysis techniques in lactic acid removal from whey solutions". Eclética Química Journal 44, nr 1SI (20.11.2019): 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 i Lala Stepanyan. "Development of an efficient method for obtaining lactose and lactulose from whey". Pharmacia 70, nr 4 (10.10.2023): 1039–46. http://dx.doi.org/10.3897/pharmacia.70.e109086.
Gracheva, N. A., i I. A. Skorkina. "Technology of using herbal ingredients for whey sauce". IOP Conference Series: Earth and Environmental Science 845, nr 1 (1.11.2021): 012092. http://dx.doi.org/10.1088/1755-1315/845/1/012092.
Aspirault, Claudie, Alain Doyen i 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, nr 8 (17.04.2020): 2792. http://dx.doi.org/10.3390/ijms21082792.
Raoufi, Nassim, Rassoul Kadkhodaee, Glyn O. Phillips, Yapeng Fang i Masoud Najaf Najafi. "Characterisation of whey protein isolate-gum tragacanth electrostatic interactions in aqueous solutions". International Journal of Food Science & Technology 51, nr 5 (23.03.2016): 1220–27. http://dx.doi.org/10.1111/ijfs.13088.
Li, Liang, Feng-Hua Sun, Wendy Y. Huang i Stephen H. Wong. "Effect of Whey Protein in Carbohydrate-Electrolyte Solutions On Post-Exercise Rehydration". Medicine & Science in Sports & Exercise 46 (maj 2014): 97. http://dx.doi.org/10.1249/01.mss.0000493462.14859.55.
Jansson, Therese, Søren B. Nielsen, Mikael A. Petersen i Marianne N. Lund. "Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions". International Dairy Journal 104 (maj 2020): 104653. http://dx.doi.org/10.1016/j.idairyj.2020.104653.
Vázquez da Silva, M., i 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 (kwiecień 2011): 1143–48. http://dx.doi.org/10.4028/www.scientific.net/ddf.312-315.1143.
Hou, Yifan, Xiaonan Zhang, Cuina Wang i Mingruo Guo. "Formulation and Functional Properties of Whey Protein-Based Tissue Adhesive Using Totarol as an Antimicrobial Agent". Processes 8, nr 4 (24.04.2020): 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, nr 5A (24.03.2018): 26. http://dx.doi.org/10.15625/2525-2518/55/5a/12175.
Barukčić, Irena, Katarina Lisak Jakopović i Rajka Božanić. "Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities". Food technology and biotechnology 57, nr 4 (2019): 448–60. http://dx.doi.org/10.17113/ftb.57.04.19.6460.
Antipova, L. V., S. A. Titov, V. N. Zhdanov i 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, nr 4 (21.03.2019): 298–303. http://dx.doi.org/10.20914/2310-1202-2018-4-298-303.
Tang, Qingnong, Peter A. Munro i Owen J. McCarthy. "Rheology of whey protein concentrate solutions as a function of concentration, temperature, pH and salt concentration". Journal of Dairy Research 60, nr 3 (sierpień 1993): 349–61. http://dx.doi.org/10.1017/s0022029900027692.
Colsenet, Roxane, François Mariette i Mireille Cambert. "NMR Relaxation and Water Self-Diffusion Studies in Whey Protein Solutions and Gels". Journal of Agricultural and Food Chemistry 53, nr 17 (sierpień 2005): 6784–90. http://dx.doi.org/10.1021/jf050162k.
Patel, Hasmukh A., Harjinder Singh, Palatasa Havea, Thérèse Considine i Lawrence K. Creamer. "Pressure-Induced Unfolding and Aggregation of the Proteins in Whey Protein Concentrate Solutions". Journal of Agricultural and Food Chemistry 53, nr 24 (listopad 2005): 9590–601. http://dx.doi.org/10.1021/jf0508403.
Cornacchia, Leonardo, Cécile Forquenot de la Fortelle i Paul Venema. "Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point". Journal of Agricultural and Food Chemistry 62, nr 3 (8.01.2014): 733–41. http://dx.doi.org/10.1021/jf404456q.