Effect of Indigenous Lactococcus lactis on Physicochemical and Sensory Properties of Thermo‐Coagulated Acid Whey Protein

2021 ◽  
Author(s):  
Justina Mileriene ◽  
Loreta Serniene ◽  
Kristina Kondrotiene ◽  
Lina Lauciene ◽  
Vaida Andruleviciute ◽  
...  
Keyword(s):  
Whey Protein ◽  
Lactococcus Lactis ◽  
Sensory Properties ◽  
Acid Whey

Author response for "Quality and Nutritional Characteristics of Traditional Curd Cheese Enriched with Thermo‐Coagulated Acid Whey Protein and Indigenous Lactococcus Lactis Strain"

2020 ◽  
Author(s):  
Justina Mileriene ◽  
Loreta Serniene ◽  
Kristina Kondrotiene ◽  
Lina Lauciene ◽  
Neringa Kasetiene ◽  
...  
Keyword(s):  
Whey Protein ◽  
Lactococcus Lactis ◽  
Author Response ◽  
Nutritional Characteristics ◽  
Acid Whey

Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

2020 ◽  
Author(s):  
Justina Mileriene ◽  
Loreta Serniene ◽  
Kristina Kondrotiene ◽  
Lina Lauciene ◽  
Neringa Kasetiene ◽  
...  
Keyword(s):  
Whey Protein ◽  
Lactococcus Lactis ◽  
Nutritional Characteristics ◽  
Lactis Strain ◽  
Acid Whey

Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid–whey protein isolate–dextran and vitamin E

2020 ◽  
Vol 85 (10) ◽  
pp. 3323-3332
Author(s):  
Hao Wang ◽  
Yong Yan ◽  
Xiangru Feng ◽  
Zijian Wu ◽  
Yatu Guo ◽  
...  
Keyword(s):  
Vitamin E ◽  
Chlorogenic Acid ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Physicochemical Stability ◽  
Acid Whey
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