Open Access
| Issue |
BIO Web Conf.
Volume 167, 2025
5th International Conference on Smart and Innovative Agriculture (ICoSIA 2024)
|
|
|---|---|---|
| Article Number | 04004 | |
| Number of page(s) | 5 | |
| Section | Precision Nutrition Technology | |
| DOI | https://doi.org/10.1051/bioconf/202516704004 | |
| Published online | 19 March 2025 | |
- P. J. Wilde, Emulsions and nanoemulsions using dairy ingredients. Dairy-Derived Ingredients: Food and Nutraceutical Uses. (Woodhead Publishing Limited, 2009) https://doi.org/10.1533/9781845697198.3.539 [Google Scholar]
- Q. A’yun, I. N. Azzahrani, A. Huyst, L. deNeve, J. C. Martins, M. van Troys, C. Hidayat, P. Van der Meeren, Heat stable whey protein stabilised O/W emulsions: Optimisation of the whey protein concentrate dry heat incubation conditions. Colloids and Surfaces A. 603, 125192 (2020) [Google Scholar]
- C.Y. Xi, N.X. Kang, C.H. Zhao, Y.J. Liu, Z.W. Sun, T.H. Zhang, Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates. Food Biosci, 33, 100507 (2020). https://doi.Org/10.1016/i.fbio.2019.100507 [Google Scholar]
- J. Wu, H. Li, Q A’yun, A. S. Doost, B. De Meulenaer, P. Van der Meeren, Coniugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk. Tren. Food. Sci. Tech. 108, 287–296 (2021). https://doi.org/10.1016/i.tifs.2021.01.019 [CrossRef] [Google Scholar]
- A. Saatchi, H. Kiani, M. Labbafi, A new functional protein-polysaccharide coniugate based on protein concentrate from sesame processing by-products: Functional and physico-chemical properties. Inter. J. Bio. Macromol. 122, 659–666 (2019) https://doi.org/10.1016/i.iibiomac.2018.10.122 [CrossRef] [Google Scholar]
- F. R. Leighton, Determination of whey protein index of skim milk powder. Aust. J. Dairy Technol. 17, 186 (1962) [Google Scholar]
- G. R. Schacterle, R. L. Pollack, Method of for the quantitative in biologic assay material of small amounts protein the commonly employed method for the quantitative assay of proteins by Lowry et al .(1) takes about 40 min to perform and requires three reagents . The modification of t. Analytical Chemistry. 51, 654–655 (1973) [Google Scholar]
- S. D. Nielsen, L. Knudsen, L. T. Bakgaard, V. Rauh, L. B. Larsen. Influence of lactose on the maillard reaction and dehydroalanine-mediated protein cross-linking in casein and whey. Foods. 11 (7) (2022) https://doi.org/10.3390/foods11070897 [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.