Works Published in 2009
Displaying works 41 - 44 of 44 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2009 journal article
Descriptive analysis of kernels of selected black and Persian walnut cultivars
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 89(1), 117–121.
author keywords: Juglans; aroma; flavor; nuts; sensory attributes; texture
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH
JOURNAL OF DAIRY SCIENCE, 92(1), 35–48.
author keywords: whey glycoprotein; lactosylation; Maillard reaction at low pH; emulsion
MeSH headings : Carbohydrate Metabolism; Colorimetry; Emulsions / chemistry; Food Technology; Glycosylation; Hydrogen-Ion Concentration; Mass Spectrometry; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Milk Proteins / metabolism; Milk Proteins / ultrastructure; Water / chemistry; Whey Proteins
TL;DR:
It is suggested that the functionality of mWPC ingredients can be enhanced by conjugation with carbohydrate materials at low pH, especially with regard to improving the emulsifying attributes.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 review
Genomic features of Lactobacillus species
[Review of ]. Frontiers in Bioscience, 14, 1362–1386.
Source: NC State University Libraries
Added: August 6, 2018
2009 review
Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ kappa-carrageenan
[Review of ]. FOOD HYDROCOLLOIDS, 23(2), 468–489.
author keywords: Biopolymer mixtures; Carrageenan; Gelation; Rheology; Whey proteins
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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