Sökning: "WHEY PROTEINS"

Visar resultat 6 - 10 av 20 avhandlingar innehållade orden WHEY PROTEINS.

  1. 6. Functionality of Spray-Dried Whey Protein Powders - Surface Composition, Particle Morphology and Rehydration

    Författare :Ida-Marie Andersson; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Milk serum protein; Lactose; Whey protein powders; Spray drying; Particle morphology; Surface composition; Rehydration; Functionality; Milk serum protein; Lactose; Whey protein powders; Spray drying; Particle morphology; Surface composition; Rehydration; Functionality;

    Sammanfattning : Whey protein powder functionality is expected to be closely linked to both structure and properties of the proteins. It is essential that whey protein powders are easily dispersed and dissolved in order to fulfil the specified nutrient content and the functionality in the final product. LÄS MER

  3. 7. Competitive Protein Adsorption during Spray-drying

    Författare :Karin Landström; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; pyrene; quenching; fluorescence; beta-casein; beta-lactoglobulin; bovine serum albumin; milk proteins; Spray-drying; competitive adsorption; Surface and boundary layery chemistry; Ytkemi; gränsskikt;

    Sammanfattning : The aim of this thesis was to study competitive adsorption of milk proteins during spray-drying. For this purpose, a new surface sensitive method was developed which measures the quantitative amount of specific proteins at the powder surface. LÄS MER

  4. 8. Phase Distribution of Mixed Biopolymer Gels in Relation to Process Conditions

    Författare :Pernilla Walkenström; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; gelatin; whey protein; phase distribution; shear; high pressure; rheological properties; microstructure; mixed gels;

    Sammanfattning : The influence of various process parameters on the microstructure and rheological properties of pure and mixed gels of gelatin and whey proteins has been investigated. Gelatin is a cold-set protein and whey proteins are a group of thermo-set globular proteins. Depending on the charge present, whey proteins can form two types of gel structures. LÄS MER

  5. 9. Correlating Microstructure with Texture of Particulate Biopolymer Gels

    Författare :Maud Langton; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; microstructure; image analysis; texture; electron microscopy; lactoglobulin; particulate gels; whey protein; light microscopy;

    Sammanfattning : The microstructure of particulate biopolymer gels has been studied to comprehend the effect of microstructure on textural properties. Particulate structures have been characterized at different levels by using light microscopy, scanning electron microscopy, and transmission electron microscopy. LÄS MER

  7. 10. Non-ionic block copolymers and proteins at the air-water interface

    Författare :Brita Rippner Blomqvist; Per M. Claesson; Cosima Stubenrauch; KTH; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Physical chemistry; Fysikalisk kemi; Physical chemistry; Fysikalisk kemi;

    Sammanfattning : The behavior of block copolymer and protein films at interfaces is of central importance to their function in many application areas. Poly(ethylene oxide)-poly(propylene oxide)-poly(ethylene oxide) (PEO-PPO-PEO) block copolymers function e.g. LÄS MER