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1
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Effects of Ultra-high Pressure Homogenization on the Emulsifying Properties of Whey Protein Isolates under Various pH
Sang-Ho Lee | Korean Society of Food Science and Technology | 2008
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2
Study on Skin Care Properties of Milk Kefir Whey
Study on Skin Care Properties of Milk Kefir Whey
M. J. Chen | M. J. Chen | 2006
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3
Effect of IGF-I Rich Fraction from Bovine Colostral Whey on Murine Immunity
Effect of IGF-I Rich Fraction from Bovine Colostral Whey on Murine Immunity
Kyung-A Hwang | Kyung-A Hwang | 2006
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4
Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects
Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects
AH Frid | Cadmus journal ser | 2005
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5
Separation of Lactoferrin from Model Whey Protein Mixture by Reverse Micelles Formed by Cationic Surfactant
Separation of Lactoferrin from Model Whey Protein Mixture by Reverse Micelles Formed by Cationic Surfactant
Kyung-Hyun Noh | Korean Society of Food Science and Technology | 2005
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6
Production of Functional Whey Protein Concentrate by Monitoring the Process of Ultrafiltration
Production of Functional Whey Protein Concentrate by Monitoring the Process of Ultrafiltration
H. M. Jayaprakasha | H. M. Jayaprakasha | 2005
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7
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Jeong-Jun Lee | Korean Society of Food Science and Technology | 2004
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8
Calcium-binding Peptides Derived from Tryptic Hydrolysates of Cheese Whey Protein
Calcium-binding Peptides Derived from Tryptic Hydrolysates of Cheese Whey Protein
S. B. Kim | S. B. Kim | 2004
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9
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
S. B. Kim | S. B. Kim | 2004
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10
Effects of Genetic Vatiants of k-casein and β-Iactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
Effects of Genetic Vatiants of k-casein and β-Iactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
J. W. Choi | J. W. Choi | 2002
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