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Items: 1 to 20 of 163

1.

Hydrolysis of whey protein isolate using subcritical water.

Espinoza AD, Morawicki RO, Hager T.

J Food Sci. 2012 Jan;77(1):C20-6. doi: 10.1111/j.1750-3841.2011.02462.x. Epub 2011 Nov 28.

PMID:
22122092
2.

Effect of additives on subcritical water hydrolysis of whey protein isolate.

Espinoza AD, Morawicki RO.

J Agric Food Chem. 2012 May 23;60(20):5250-6. doi: 10.1021/jf300581r. Epub 2012 May 9.

PMID:
22515418
3.

Screening of whey protein isolate hydrolysates for their dual functionality: influence of heat pre-treatment and enzyme specificity.

Adjonu R, Doran G, Torley P, Agboola S.

Food Chem. 2013 Feb 15;136(3-4):1435-43. doi: 10.1016/j.foodchem.2012.09.053. Epub 2012 Sep 23.

PMID:
23194546
4.

Enzymatic hydrolysis of heat-induced aggregates of whey protein isolate.

O'Loughlin IB, Murray BA, Kelly PM, FitzGerald RJ, Brodkorb A.

J Agric Food Chem. 2012 May 16;60(19):4895-904. doi: 10.1021/jf205213n. Epub 2012 May 4.

PMID:
22533541
5.

Whey protein isolate polydispersity affects enzymatic hydrolysis outcomes.

O'Loughlin IB, Murray BA, Brodkorb A, FitzGerald RJ, Robinson AA, Holton TA, Kelly PM.

Food Chem. 2013 Dec 1;141(3):2334-42. doi: 10.1016/j.foodchem.2013.05.056. Epub 2013 May 24.

PMID:
23870966
6.

Peptic and tryptic hydrolysis of native and heated whey protein to reduce its antigenicity.

Kim SB, Ki KS, Khan MA, Lee WS, Lee HJ, Ahn BS, Kim HS.

J Dairy Sci. 2007 Sep;90(9):4043-50.

PMID:
17699020
7.
9.

Total solids content and degree of hydrolysis influence proteolytic inactivation kinetics following whey protein hydrolysate manufacture.

Conesa C, FitzGerald RJ.

J Agric Food Chem. 2013 Oct 23;61(42):10135-44. doi: 10.1021/jf401837a. Epub 2013 Oct 15.

PMID:
24047254
10.

Oxygen permeability and mechanical properties of films from hydrolyzed whey protein.

Sothornvit R, Krochta JM.

J Agric Food Chem. 2000 Sep;48(9):3913-6.

PMID:
10995290
11.

Heat-induced destabilization of oil-in-water emulsions formed from hydrolyzed whey protein.

Euston SR, Finnigan SR, Hirst RL.

J Agric Food Chem. 2001 Nov;49(11):5576-83.

PMID:
11714362
12.
13.

Antioxidative activity of whey protein hydrolysates in a liposomal system.

Peña-Ramos EA, Xiong YL.

J Dairy Sci. 2001 Dec;84(12):2577-83.

PMID:
11814013
14.

Enzymatic hydrolysis of heated whey: iron-binding ability of peptides and antigenic protein fractions.

Kim SB, Seo IS, Khan MA, Ki KS, Lee WS, Lee HJ, Shin HS, Kim HS.

J Dairy Sci. 2007 Sep;90(9):4033-42.

PMID:
17699019
15.

Physicochemical and sensory characteristics of whey protein hydrolysates generated at different total solids levels.

Spellman D, O'Cuinn G, FitzGerald RJ.

J Dairy Res. 2005 May;72(2):138-43.

PMID:
15909678
16.

Combined effects of high-pressure and enzymatic treatments on the hydrolysis of chickpea protein isolates and antioxidant activity of the hydrolysates.

Zhang T, Jiang B, Miao M, Mu W, Li Y.

Food Chem. 2012 Dec 1;135(3):904-12. doi: 10.1016/j.foodchem.2012.05.097. Epub 2012 Jun 1.

PMID:
22953804
17.
18.

Production of a high gel strength whey protein concentrate from cheese whey.

Veith PD, Reynolds EC.

J Dairy Sci. 2004 Apr;87(4):831-40.

PMID:
15259217
19.

Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex.

Sindayikengera S, Xia WS.

J Zhejiang Univ Sci B. 2006 Feb;7(2):90-8.

20.

Characterization of flavor of whey protein hydrolysates.

Leksrisompong PP, Miracle RE, Drake M.

J Agric Food Chem. 2010 May 26;58(10):6318-27. doi: 10.1021/jf100009u.

PMID:
20415487
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