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在“Elsevier电子期刊”中，命中：1,344条，耗时：0.027985 秒

在所有数据库中总计命中：4,664条

1.Novel angiotensin-converting enzyme inhibitory peptides from caseins and whey proteins of goat milk

作者：Hisham R. Ibrahim^a ; ^{hishamri@chem.agri.kagoshima-u.ac.jp} ; ^{k2504042@kadai.jp} ; Ahmed S. Ahmed^b ; Takeshi Miyata^a

关键词：GCP ; goat casein proteins ; GWP ; goat whey proteins ; P-GCP ; pepsin digested-GCP ; P-GWP ; pepsin digested-GWP ; ACE ; angiotensin I-converting enzyme ; HHL ; hippuryl-histidyl-leucine ; HA ; hippuric acid ; HL ; histidyl-leucine ; TNBS ; 24 ; 6-trinitrobenzene sulfonate ; TNP- ; 24 ; 6-trinitrophenyl ; MALDI-TOF/MS ; matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

刊名：Journal of Advanced Research

出版年：2017

2.Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7

作者：Julia Katharina Keppler^a ; ; Dierk Martin^b ; Vasil M. Garamus^c ; Claire Berton-Carabin^d ; Elia Nipoti^e ; Tom Coenye^f ; Karin Schwarz^a

关键词：Whey protein isolate ; Allyl isothiocyanate ; Covalent modification ; SAXS ; Hydrophobicity ; Antimicrobial effect

刊名：Food Hydrocolloids

出版年：2017

3.A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions

作者：Graciela E. Leiva ; Gabriela B. Naranjo ; Laura S. Malec ; ^{malec@qo.fcen.uba.ar" class="auth_mail" title="E-mail the corresponding author}

关键词：Maillard reaction ; Whey proteins ; Reactive lysine ; Capillary electrophoresis ; Hydroxymethylfurfural

刊名：Food Chemistry

出版年：2017

4.Properties of whey proteins obtained from different whey streams

作者：Manjula Nishanthi ; Todor Vasiljevic ; Jayani Chandrapala ; ^{Janage.Chandrapala@vu.edu.au}

刊名：International Dairy Journal

出版年：2017

5.Whey protein mouth drying influenced by thermal denaturation

作者：Stephanie P. Bull^a ; Yuchun Hong^a ; Vitaliy V. Khutoryanskiy^b ; Jane K. Parker^a ; Marianthi Faka^c ; Lisa Methven^a ; ^{l.methven@reading.ac.uk}

关键词：β-LG ; β-lactoglobulin ; ANOVA ; analysis of variance ; DLS ; dynamic light scattering ; QDA ; quantitative descriptive analysis ; RM-ANOVA ; repeated measures analysis of variance ; WPC ; whey protein concentrate

刊名：Food Quality and Preference

出版年：2017

6.Effect of hydrogen peroxide on improving the heat stability of whey protein isolate solutions

作者：Suresh Sutariya^a ; ^{sutariyasuresh83@gmail.com} ; Hasmukh Patel^a ; ^b ; ^{HPatel@landolakes.com}

关键词：Whey protein ; Heat stability ; Hydrogen peroxide ; β-Lactoglobulin ; Gelation

刊名：Food Chemistry

出版年：2017

7.Photo-oxidation of whey proteins: Molecular markers of modification

作者：Jolon M. Dyer^a ; ^b ; ^c ; ^d ; ^{jolon.dyer@agresearch.co.nz} ; Stefan Clerens^a ; ^c ; Ancy Thomas^a ; Chris Callaghan^a ; Santanu Deb-Choudhury^a ; Stephen Haines^a

刊名：International Dairy Journal

出版年：2017

8.Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten

作者：Marlies A. Lambrecht^a ; ^{marlies.lambrecht@kuleuven.be} ; Ine Rombouts^a ; ^{ine.rombouts@kuleuven.be} ; Bart De Ketelaere^b ; ^{bart.deketelaere@kuleuven.be} ; Jan A. Delcour^a ; ^{jan.delcour@kuleuven.be}

关键词：Network formation ; Cross-links ; Co-protein effect ; Egg ; Soy ; Whey ; Wheat gluten

刊名：Food Chemistry

出版年：2017

9.The formation of non-heat-treated whey protein cold-set hydrogels via non-toxic chemical cross-linking

作者：Arash Abaee^a ; Ashkan Madadlou^a ; ^{a.madadlou@ut.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Ali Akbar Saboury^b

关键词：Protein conformation ; Water-holding capacity ; Alkali-catalyzed ; Circular dichroism

刊名：Food Hydrocolloids

出版年：2017

10.Distribution, stability, and protein interactions of Aflatoxin M₁ in fresh cheese

作者：Guadalupe Chavarrí ; a^a ; ^c ; Andrea Molina^c ; ^d ; Astrid Leiva^c ; Geovanna Mé ; ndez^c ; Eric Wong-Gonzá ; lez^a ; ^b ; Marianela Corté ; s-Muñ ; oz^a ; ^b ; Cé ; sar Rodrí ; guez^e ; ^f ; Fabio Granados-Chinchilla^c ; ^{fabio.granados@ucr.ac.cr}

关键词：Aflatoxin M1 ; Fresh cheese ; Milk ; Whey ; Cheese manufacturing ; Milk protein interactions

刊名：Food Control

出版年：2017

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