Keywords: پروتئین وی; Whey proteins; Ion induced gel; Aerated; Foamed; Simulated stomach release; Active ingredient;
مقالات ISI پروتئین وی (ترجمه نشده)
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Keywords: پروتئین وی; Whey proteins; Agar; Insoluble complexes; Coacervation; Rheology
Keywords: پروتئین وی; Whey proteins; Dextran; Maillard reaction; Rheological properties
Keywords: پروتئین وی; Protein particles; Whey proteins; Mixed gels; Rheology; Storage modulus; Texture
Keywords: پروتئین وی; Ultrasound treatment; Particle size; Molecular weight; Whey proteins;
Keywords: پروتئین وی; Whey proteins; Protein particles; Heat stability; Gelation; Protein drinks; Viscosity; High protein foods
Keywords: پروتئین وی; Whey proteins; Casein micelles; Acid gel; Rheology; Microstructure
Keywords: پروتئین وی; Whey proteins; Denaturation; Aggregation; Nanostructures; Molecular interaction; Moderate electric fields;
Keywords: پروتئین وی; Whey proteins; Dextrans; Maillard conjugation; Rheological properties;
Keywords: پروتئین وی; Maillard reaction; Whey proteins; Reactive lysine; Capillary electrophoresis; Hydroxymethylfurfural
Keywords: پروتئین وی; Whey proteins; Heteroprotein co-assembly; Complex coacervation; Bioactive; Vitamin; Biocarrier
One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes
Keywords: پروتئین وی; Whey proteins; α-Lactalbumin; Purification; AEC chromatography; Nanotubes; Protein gels;
Effect of SDS on whey protein polymers. Molecular investigation via dilute solution viscometry and dynamic light scattering
Keywords: پروتئین وی; Whey proteins; Surfactant; Dilute solution viscometry; Dynamic light scattering;
Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)
Keywords: پروتئین وی; Natural dye; Whey proteins; Porcine gelatin; Nanoparticles; Colorimetry;
Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions
Keywords: پروتئین وی; pH-stat; Titrimetry; Pepsin; Aspartic proteases; Proteolysis; Hydrolysis; Whey proteins; In vitro digestion;
Ultrasound-assisted crystallization of lactose in the presence of whey proteins and κ-carrageenan
Keywords: پروتئین وی; Lactose crystallization; Ultrasound; Whey proteins; Carrageenan;
Fabrication of whey proteins aggregates by controlled heat treatment and pH: Factors affecting aggregate size
Keywords: پروتئین وی; Whey proteins; Aggregation; Aggregate size;
Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D
Keywords: پروتئین وی; QCM-D; Whey proteins; Fouling; Deposition; Denaturation; Calcium;
Isolation of biofunctional bovine immunoglobulin G from milk- and colostral whey with mixed-mode chromatography at lab and pilot scale
Keywords: پروتئین وی; Immunoglobulin G; Hydrophobic charge-induction chromatography; Mixed-mode chromatography; Whey proteins;
Investigations on binding mechanism of bioactives from elderberry (Sambucus nigra L.) by whey proteins for efficient microencapsulation
Keywords: پروتئین وی; Elderberry; Anthocyanins; Flavonoids; Whey proteins; Binding; Microencapsulation;
Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH
Keywords: پروتئین وی; Whey proteins; Phenolic derivative; Thermal treatment; Protein-binding; Dynamic interfacial properties; Foam;
Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion
Keywords: پروتئین وی; Whey proteins; Dairy gel; Heat treatment; Digestion; Bioaccessibility; Amino acids;
Magnetic resonance imaging (MRI) to quantify the swelling and drying of whey protein hydrogels
Keywords: پروتئین وی; Magnetic resonance imaging; Swelling; Drying; Whey proteins; Hydrogels;
Limited changes in physical and rheological properties of peroxidase-cross-linked apo-α-lactalbumin after heat treatment
Keywords: پروتئین وی; Stability; Heat treatment; Enzymatic cross-linking; Peroxidase; α-lactalbumin; Whey proteins;
Full length articleProtonation of β-lactoglobulin in the presence of strong polyelectrolyte chains: a study using Monte Carlo simulation
Keywords: پروتئین وی; Whey proteins; Polyelectrolyte; β-lactoglobulin; Complex;
ReviewTechnological tools to include whey proteins in cheese: Current status and perspectives
Keywords: پروتئین وی; Whey proteins; Fortification; Cheese; Yield; Whey-based derivatives;
Modulation of the biomarkers of inflammation and oxidative stress by ruminant trans fatty acids and dairy proteins in vascular endothelial cells (HUVEC)
Keywords: پروتئین وی; CVD; cardiovascular diseases; DMSO; dimethyl sulfoxide; EA; elaidic acid (9t-18:1); F2-isoP; F2-isoprostane; HUVEC; human umbilical vein endothelial cells; iTFA; industrial TFA; LC-MS/MS; liquid chromatography coupled to tandem mass spectrometry; PG; pros
DNA-based analysis of protein variants reveals different genetic variability of the paralogous equine Ã-lactoglobulin genes LGB1 and LGB2
Keywords: پروتئین وی; Horse; Mare's milk; Whey proteins; Milk protein variants; β-lactoglobulin;
Enzymatic generation of whey protein hydrolysates under pH-controlled and non pH-controlled conditions: Impact on physicochemical and bioactive properties
Keywords: پروتئین وی; pH stat; Whey proteins; Peptide profile; DPP-IV inhibition; ORAC;
pH-stat vs. free-fall pH techniques in the enzymatic hydrolysis of whey proteins
Keywords: پروتئین وی; Enzymatic hydrolysis; Whey proteins; Protease; pH-stat; Free-fall pH;
Pili of Lactobacillus rhamnosus GG mediate interaction with β-lactoglobulin
Keywords: پروتئین وی; Probiotic; Whey proteins; β-lactoglobulin; Pili; Adhesion; Atomic force microscopyAFM, atomic force microscopy; LAB, lactic acid bacteria; β-LG, β-lactoglobulin; α-LA, α-lactalbumin; BSA, bovine serum albumin; EPS, exopolysaccharides; FJC, freely jointed
In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids
Keywords: پروتئین وی; WPI; whey protein isolate; WP; whey proteins; FFA; free fatty acids; SSF; simulated salivary fluid; eSSF; electrolyte mix in the SSF; SGF; simulated gastric fluid; eSGF; electrolyte mix in the SGF; SIF; simulated intestinal fluid; eSIF; electrolyte mix in
Covalent labelling of β-casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by β-casein and whey protein isolate
Keywords: پروتئین وی; β-Casein; Whey proteins; Emulsion stability; Confocal laser scanning microscopy; Covalent labelling techniques;
Complex coacervates obtained from peptide leucine and gum arabic: Formation and characterization
Keywords: پروتئین وی; Complex coacervation; Biopolymers; Whey proteins; Bioactives; Polypeptide;
A novel ultra-high performance liquid chromatography method for the rapid determination of β-lactoglobulin as heat load indicator in commercial milk samples
Keywords: پروتئین وی; Liquid milk; Extended shelf life (ESL) milk; Whey proteins; β-Lactoglobulin; UHPLC
Pulsed electric field treatment of reconstituted skim milks at alkaline pH or with added EDTA
Keywords: پروتئین وی; Pulsed electric fields; Ohmic heating; Milk; pH (⩾6.7); EDTA; Caseins; Whey proteins
Effect of pH, transmembrane pressure and whey proteins on the properties of casein micelle deposit layers
Keywords: پروتئین وی; Casein micelles; Whey proteins; Membrane fouling; Deposit layer resistance; Deposit layer structure;
Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
Keywords: پروتئین وی; Green tea polyphenols; Whey proteins; Interactions; Interface; Foam
Investigation of the protective effect of whey proteins on lactococcal phages during heat treatment at various pH
Keywords: پروتئین وی; Whey proteins; Lactococcal phages; Heat treatment; Aggregation; FTIR
Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect
Keywords: پروتئین وی; Milk proteins; Biopolymer nanoparticles; Electrostatic interaction; Thermal gelation; Whey proteins
Whey protein mucoadhesive properties for oral drug delivery: Mucin-whey protein interaction and mucoadhesive bond strength
Keywords: پروتئین وی; Oral drug delivery system; Whey proteins; Polymer; Gastro-intestinal mucoadhesion;
Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin
Keywords: پروتئین وی; Interactions; Rosmarinic acid; Whey proteins
DNA-based identification of novel ovine milk protein gene variants
Keywords: پروتئین وی; Sheep; Caseins; Whey proteins; Genetic variants;
Complex coacervates obtained from lactoferrin and gum arabic: Formation and characterization
Keywords: پروتئین وی; Coacervation; Biopolymers; Polymeric complex; Whey proteins
Effect of human and simulated gastric juices on the digestion of whey proteins and carboxymethylcellulose-stabilised O/W emulsions
Keywords: پروتئین وی; Emulsions; Digestibility; Whey proteins; Carboxymethylcellulose;
β-Lactoglobulin films with spiral cracks
Keywords: پروتئین وی; Spiral cracks; Whey proteins; β-Lactoglobulin; Plasticizer
Membrane fractionation of a β-lactoglobulin tryptic digest: Effect of the pH
Keywords: پروتئین وی; Peptide fractionation; Ultrafiltration/nanofiltration; β-Lactoglobulin; Tryptic hydrolysate; Whey proteins; Bioactive peptides;
Intracellular fate of retinyl acetate-loaded submicron delivery systems by in vitro intestinal epithelial cells: A comparison between whey protein-stabilised submicron droplets and micelles stabilised with polysorbate 80
Keywords: پروتئین وی; Submicron emulsions; Ultra-high-pressure homogenisation; In vitro cell cultures; Whey proteins; Polysorbate 80; Retinyl acetate;
Newtonian viscosity behavior of dilute solutions of polymerized whey proteins. Would viscosity measurements reveal more detailed molecular properties?
Keywords: پروتئین وی; Whey proteins; Dilute solution viscometry; Thermodynamics
Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?
Keywords: پروتئین وی; Maillard reaction; Whey proteins; Dextran; Gels; Mechanical properties