EFFECTS OF IONIC STRENGTH ON THE FOAMING PROPERTIES OF WHEY PROTEIN ISOLATE AND EGG WHITE IN THE PRESENCE OF POLYSACCHARIDES

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.2008.00302.x ◽

2009 ◽

Vol 33 (4) ◽

pp. 513-526 ◽

Author(s):

E.A. ERÇELEBI ◽

E. IBANOĞLU

Keyword(s):

Ionic Strength ◽

Whey Protein ◽

Whey Protein Isolate ◽

Egg White ◽

Protein Isolate ◽

Foaming Properties

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Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition

Colloids and Surfaces A Physicochemical and Engineering Aspects ◽

10.1016/j.colsurfa.2021.126470 ◽

2021 ◽

pp. 126470

Author(s):

Ai Sato ◽

Kentaro Matsumiya ◽

Wataru Kaneko ◽

Masanori Okazaki ◽

Yasuki Matsumura

Keyword(s):

High Pressure ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Foaming Properties ◽

High Pressure Homogenization ◽

Ultra High Pressure ◽

Micellar Casein

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Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength

Food Hydrocolloids ◽

10.1016/j.foodhyd.2016.10.025 ◽

2017 ◽

Vol 63 ◽

pp. 716-726 ◽

Author(s):

Arima Diah Setiowati ◽

Serveh Saeedi ◽

Wahyu Wijaya ◽

Paul Van der Meeren

Keyword(s):

Heat Treatment ◽

Ionic Strength ◽

Whey Protein ◽

Heat Stability ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Dry Heat ◽

Dry Heat Treatment

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Tailor made protein based aerogel particles from egg white protein, whey protein isolate and sodium caseinate: Influence of the preceding hydrogel characteristics

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.05.021 ◽

2018 ◽

Vol 83 ◽

pp. 365-374 ◽

Author(s):

Christian Kleemann ◽

Ilka Selmer ◽

Irina Smirnova ◽

Ulrich Kulozik

Keyword(s):

Whey Protein ◽

Sodium Caseinate ◽

Whey Protein Isolate ◽

Egg White ◽

Protein Isolate ◽

Egg White Protein

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Effects of Calcium and Magnesium Ions on Aggregation of Whey Protein Isolate and Its Effect on Foaming Properties

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00040a003 ◽

1994 ◽

Vol 42 (4) ◽

pp. 856-862 ◽

Author(s):

Haiming Zhu ◽

Srinivasan Damodaran

Keyword(s):

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Foaming Properties ◽

Magnesium Ions ◽

Calcium And Magnesium ◽

Calcium And Magnesium Ions

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Oscillatory Rheological Comparison of the Gelling Characteristics of Egg White, Whey Protein Concentrates, Whey Protein Isolate, and .beta.-Lactoglobulin

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00046a010 ◽

1994 ◽

Vol 42 (10) ◽

pp. 2126-2130 ◽

Author(s):

Qingnong Tang ◽

Owen J. McCarthy ◽

Peter A. Munro

Keyword(s):

Whey Protein ◽

Whey Protein Isolate ◽

Egg White ◽

Protein Isolate ◽

Protein Concentrates ◽

Whey Protein Concentrates ◽

Beta Lactoglobulin

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Heat-Induced Conformational Changes in Whey Protein Isolate and Its Relation to Foaming Properties

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00040a002 ◽

1994 ◽

Vol 42 (4) ◽

pp. 846-855 ◽

Author(s):

Haiming Zhu ◽

Srinivasan Damodaran

Keyword(s):

Whey Protein ◽

Conformational Changes ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Foaming Properties

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Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate

Food Hydrocolloids ◽

10.1016/j.foodhyd.2004.08.001 ◽

2005 ◽

Vol 19 (4) ◽

pp. 721-729 ◽

Author(s):

S LAPLANTE ◽

S TURGEON ◽

P PAQUIN

Keyword(s):

Ionic Strength ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Model System ◽

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Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins

Colloids and Surfaces B Biointerfaces ◽

10.1016/j.colsurfb.2006.10.017 ◽

2007 ◽

Vol 54 (2) ◽

pp. 200-210 ◽

Author(s):

J.P. Davis ◽

E.A. Foegeding

Keyword(s):

Whey Protein ◽

Interfacial Properties ◽

Whey Protein Isolate ◽

Egg White ◽

Protein Isolate ◽

Egg White Proteins

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Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems

Journal of Food Science ◽

10.1111/1750-3841.12940 ◽

2015 ◽

Vol 80 (8) ◽

pp. N1893-N1902 ◽

Author(s):

Zhengshan Wang ◽

Sha Zhang ◽

Bongkosh Vardhanabhuti

Keyword(s):

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Foaming Properties ◽

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Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus

International Dairy Journal ◽

10.1016/s0958-6946(03)00111-0 ◽

2003 ◽

Vol 13 (11) ◽

pp. 903-908 ◽

Author(s):

A. Bals ◽

U. Kulozik

Keyword(s):

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Foaming Properties

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