The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Partitioning behavior of the whey proteins α-lactalbumin (α-la) and β-lactoglobulin (β-lg) in aqueous two-phase systems prepared with poly ethylene glycol (PEG) and sodium polyacrilate (NaPA) was investigated as a function of pH and polymer concentrations. It was observed that α-la concentrated in the PEG phase while β-lg concentrated in the NaPA phase. Response surface methodology was applied to...
The effects of protein composition on the gelation and rheological characteristics of acid-induced whey protein gels were studied. Gels composed of mixtures containing β-Lactoglobulin (β-Lg), α-Lactalbumin (α-La) and glycomacropeptide (GMP) were rheologically investigated using a mixture design and analyzed by response surface methodology. All mixtures evaluated gelled and self-supported gels were...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.