Essays about: "whey proteins"

Showing result 1 - 5 of 22 essays containing the words whey proteins.

1. 1. Properties & Stability of Hybrid Pea-Dairy Protein Formulas

   University essay from Lunds universitet/Förpackningslogistik

   Author : Kyriaki-Eirini Moschou; [2023]
   Keywords : properties; stability; hybrid formula; pea-dairy; protein mixtures; development; RTD; Agriculture and Food Sciences;

   Abstract : The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. READ MORE

3. 2. Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Ying Chen; [2023]
   Keywords : Calcium fortification; Milk proteins interactions; Colloid chemistry; Food technology; engineering and nutrition; Agriculture and Food Sciences;

   Abstract : Capolac is a product containing hydroxyapatite (HA) from Arla Food Ingredients, to be used for calcium fortification. The adsorption of casein and whey proteins onto the Capolac was investigated, aiming to solve the sedimentation problem of this insoluble calcium phosphate. READ MORE

4. 3. Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Charlotte Schüler; [2022]
   Keywords : Emulsion technology; Fat crystallization; Emulsified triglycerides; Colloid science; Food technology; Agriculture and Food Sciences; Technology and Engineering;

   Abstract : The goal of this project was to investigate the effect and interplay of formulation and processing parameters on the colloidal stability of emulsified triacylglycerols from a product quality perspective. Different methods to quantify and monitor this effect over time were evaluated. READ MORE

5. 4. Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Sarah Nachemson Ekwall; [2022]
   Keywords : Sunflower; press cake; fermentation; Lactoplantibacillus plantarum; food technology; Agriculture and Food Sciences;

   Abstract : Food's impact on the climate is getting more awareness, leading to an interest in finding possible solutions. One such is to use waste products to create new products. Sunflower press cake (SFPC) is a waste product from sunflower oil production with great potential because of its high protein content. READ MORE

6. 5. Study of fibrillation processes of amyloid-like β-lactoglobulin protein

   University essay from KTH/Kemi

   Author : Jose Nixon; [2021]
   Keywords : bLG; Thioflavin-T Fluroscence; Fibrillation; bLG; Thioflavin-T fluroscens; fibrillering;

   Abstract : Bovint β-laktoglobulinprotein (bLG) är ett litet globulärt protein med 162 aminosyrarester, som vanligtvis finns i mjölkvassle. Under sura förhällanden dissocierar dessa dimera proteiner och bildar amyloidliknande fibriller. READ MORE