There are several types of milk protein ingredients available in the market. Skim milk powder (SMP), whole milk powder, milk protein concentrate powders (MPC), casein and whey protein concentrate powders are widely produced and used as ingredients in a range of milk protein based beverages. MPC...
Furthermore, flavor (sensory and instrumental) properties of both pilot-scale manufactured protein powders were different from commercial powders suggesting the role of other influencing factors (e.g., milk supply, processing equipment, sanitation)....
The powders were characterized by X-ray diffraction (XRD) and transmission electron microscopy (TEM). The PZT powder consists of nearly homogenous and spherical grains with an average diameter of 5-10 nm. A possible formation mechanism is proposed. © 2002 Elsevier Science B.V. All rights ...
However, viscosity after the temperature increase was higher than initial values, possibly due to additional protein denaturation and hydrophobic interactions. Derivatized powders were stable and retained desired functionality over a wide range of food processing and preparation conditions and may therefore ...
Characterization of stickiness and cake formation in whole and skim milk powders These simple techniques were suitable for determining the sticky point temperature (SPT) of the milk powders. Furthermore, the techniques provided useful ... N ?Zkan,N Walisinghe,DC Xiao - 《Journal of Food ...
Collagen protein (type 1 and 2) Tastes delicious Easy mixing and no sediment 100% fruiting body mushrooms Fair Trade Certified The chart is simple and easy to read, and the additional green color coding of the Jibby column further emphasizes the differences between the coffee powders. Product c...
Synthesis and characterization of hydroxyapatite powders from eggshell for functional biomedical application Apatitic phosphates are considered within the category of bioceramics. HA and its derives are used of in the fields of medicine, orthopedics and dentistry ... E Bulus,D Ismik,DS Mansuroglu,.....
- 《Journal of Agricultural & Food Chemistry》 被引量: 65发表: 2005年 RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF DERIVATIZED WHEY PROTEIN CONCENTRATE POWDERS The gelling ability of whey proteins provides important textural and water holding properties in many foods. However, because many products ...
Little is known about the use of whey protein-depleted milk protein powders for high-protein yogurt products. Microfiltration also depletes soluble ions, in addition to whey proteins, and so alterations to the ionic strength of rehydrated MCI dispersions were also explored, to understand their ...
Their corresponding electrogenerated thiophene-salen-cobalt polymers were prepared by anodic oxidation and could be recovered as insoluble powders for heterogeneous catalysis. Their activity and selectivity were evaluated according to the polymerization conditions. A polymer that was formed from the direct ...