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You searched for subject:(Whey protein). Showing records 1 – 30 of 200 total matches.

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Massey University

1. Sun, Xiaoli. Investigating astringency mechanism of WPI8855 in acidic condition.

Degree: Master of Food Technology, 2011, Massey University

Whey protein isolate is used as a functional ingredient in acidic whey protein beverages, but the associated astringency is a big hurdle to introduce these… (more)

Subjects/Keywords: Whey proteins; Whey protein beverages; Astringency; Saliva

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APA (6th Edition):

Sun, X. (2011). Investigating astringency mechanism of WPI8855 in acidic condition. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/3477

Chicago Manual of Style (16th Edition):

Sun, Xiaoli. “Investigating astringency mechanism of WPI8855 in acidic condition.” 2011. Masters Thesis, Massey University. Accessed October 27, 2020. http://hdl.handle.net/10179/3477.

MLA Handbook (7th Edition):

Sun, Xiaoli. “Investigating astringency mechanism of WPI8855 in acidic condition.” 2011. Web. 27 Oct 2020.

Vancouver:

Sun X. Investigating astringency mechanism of WPI8855 in acidic condition. [Internet] [Masters thesis]. Massey University; 2011. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/10179/3477.

Council of Science Editors:

Sun X. Investigating astringency mechanism of WPI8855 in acidic condition. [Masters Thesis]. Massey University; 2011. Available from: http://hdl.handle.net/10179/3477


McMaster University

2. Wageh, Mai. EFFECTS OF A MULTI-INGREDIENT SUPPLEMENT ON MUSCLE STRENGTH AND HYPERTROPHY IN YOUNG MEN AND WOMEN: A DOUBLE-BLINDED RANDOMIZED CONTROLLED TRIAL.

Degree: MSin Kinesiology, 2019, McMaster University

Resistance exercise training (RET) is a well-known stimulus for muscle protein synthesis. Protein supplementation, in conjunction with RET, has been shown to yield greater accretion… (more)

Subjects/Keywords: Supplement; Hypertrophy; Nutrition; Whey Protein

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APA (6th Edition):

Wageh, M. (2019). EFFECTS OF A MULTI-INGREDIENT SUPPLEMENT ON MUSCLE STRENGTH AND HYPERTROPHY IN YOUNG MEN AND WOMEN: A DOUBLE-BLINDED RANDOMIZED CONTROLLED TRIAL. (Masters Thesis). McMaster University. Retrieved from http://hdl.handle.net/11375/24968

Chicago Manual of Style (16th Edition):

Wageh, Mai. “EFFECTS OF A MULTI-INGREDIENT SUPPLEMENT ON MUSCLE STRENGTH AND HYPERTROPHY IN YOUNG MEN AND WOMEN: A DOUBLE-BLINDED RANDOMIZED CONTROLLED TRIAL.” 2019. Masters Thesis, McMaster University. Accessed October 27, 2020. http://hdl.handle.net/11375/24968.

MLA Handbook (7th Edition):

Wageh, Mai. “EFFECTS OF A MULTI-INGREDIENT SUPPLEMENT ON MUSCLE STRENGTH AND HYPERTROPHY IN YOUNG MEN AND WOMEN: A DOUBLE-BLINDED RANDOMIZED CONTROLLED TRIAL.” 2019. Web. 27 Oct 2020.

Vancouver:

Wageh M. EFFECTS OF A MULTI-INGREDIENT SUPPLEMENT ON MUSCLE STRENGTH AND HYPERTROPHY IN YOUNG MEN AND WOMEN: A DOUBLE-BLINDED RANDOMIZED CONTROLLED TRIAL. [Internet] [Masters thesis]. McMaster University; 2019. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/11375/24968.

Council of Science Editors:

Wageh M. EFFECTS OF A MULTI-INGREDIENT SUPPLEMENT ON MUSCLE STRENGTH AND HYPERTROPHY IN YOUNG MEN AND WOMEN: A DOUBLE-BLINDED RANDOMIZED CONTROLLED TRIAL. [Masters Thesis]. McMaster University; 2019. Available from: http://hdl.handle.net/11375/24968

3. Castleberry, Todd. The individual and combined effects of whey protein and acute aerobic exercise on glycemic control.

Degree: PhD, Kinesiology, 2018, Texas Woman's University

 A large issue with glycemic control can be attributed to postprandial hyperglycemia. The purpose of this study was to evaluate the combined effect of acute… (more)

Subjects/Keywords: Whey protein; Aerobic exercise

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APA (6th Edition):

Castleberry, T. (2018). The individual and combined effects of whey protein and acute aerobic exercise on glycemic control. (Doctoral Dissertation). Texas Woman's University. Retrieved from http://hdl.handle.net/11274/10736

Chicago Manual of Style (16th Edition):

Castleberry, Todd. “The individual and combined effects of whey protein and acute aerobic exercise on glycemic control.” 2018. Doctoral Dissertation, Texas Woman's University. Accessed October 27, 2020. http://hdl.handle.net/11274/10736.

MLA Handbook (7th Edition):

Castleberry, Todd. “The individual and combined effects of whey protein and acute aerobic exercise on glycemic control.” 2018. Web. 27 Oct 2020.

Vancouver:

Castleberry T. The individual and combined effects of whey protein and acute aerobic exercise on glycemic control. [Internet] [Doctoral dissertation]. Texas Woman's University; 2018. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/11274/10736.

Council of Science Editors:

Castleberry T. The individual and combined effects of whey protein and acute aerobic exercise on glycemic control. [Doctoral Dissertation]. Texas Woman's University; 2018. Available from: http://hdl.handle.net/11274/10736


University of Melbourne

4. Koh, Li Ling Apple. Ultrasonics as a new platform technology in dairy processing.

Degree: 2013, University of Melbourne

 It has been shown recently that the use of ultrasound (US) on dairy whey systems can lead to a reduction in the size of whey(more)

Subjects/Keywords: ultrasound; whey protein; heat

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APA (6th Edition):

Koh, L. L. A. (2013). Ultrasonics as a new platform technology in dairy processing. (Doctoral Dissertation). University of Melbourne. Retrieved from http://hdl.handle.net/11343/38267

Chicago Manual of Style (16th Edition):

Koh, Li Ling Apple. “Ultrasonics as a new platform technology in dairy processing.” 2013. Doctoral Dissertation, University of Melbourne. Accessed October 27, 2020. http://hdl.handle.net/11343/38267.

MLA Handbook (7th Edition):

Koh, Li Ling Apple. “Ultrasonics as a new platform technology in dairy processing.” 2013. Web. 27 Oct 2020.

Vancouver:

Koh LLA. Ultrasonics as a new platform technology in dairy processing. [Internet] [Doctoral dissertation]. University of Melbourne; 2013. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/11343/38267.

Council of Science Editors:

Koh LLA. Ultrasonics as a new platform technology in dairy processing. [Doctoral Dissertation]. University of Melbourne; 2013. Available from: http://hdl.handle.net/11343/38267


University of Minnesota

5. Lasky, Courtney. Maillard-Induced Glycation of Whey Protein Hydrolysate to Increase Solubility and Thermal Stability and Reduce Allergenicity in Acidified Protein Beverages.

Degree: MS, Food Science, 2015, University of Minnesota

 Interest in whey protein is continually increasing globally as a result of its excellent nutritive value, unique physiological benefits, and diverse functionality. More specifically, whey(more)

Subjects/Keywords: allergenicity; glycation; maillard; protein beverage; whey protein

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APA (6th Edition):

Lasky, C. (2015). Maillard-Induced Glycation of Whey Protein Hydrolysate to Increase Solubility and Thermal Stability and Reduce Allergenicity in Acidified Protein Beverages. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/174801

Chicago Manual of Style (16th Edition):

Lasky, Courtney. “Maillard-Induced Glycation of Whey Protein Hydrolysate to Increase Solubility and Thermal Stability and Reduce Allergenicity in Acidified Protein Beverages.” 2015. Masters Thesis, University of Minnesota. Accessed October 27, 2020. http://hdl.handle.net/11299/174801.

MLA Handbook (7th Edition):

Lasky, Courtney. “Maillard-Induced Glycation of Whey Protein Hydrolysate to Increase Solubility and Thermal Stability and Reduce Allergenicity in Acidified Protein Beverages.” 2015. Web. 27 Oct 2020.

Vancouver:

Lasky C. Maillard-Induced Glycation of Whey Protein Hydrolysate to Increase Solubility and Thermal Stability and Reduce Allergenicity in Acidified Protein Beverages. [Internet] [Masters thesis]. University of Minnesota; 2015. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/11299/174801.

Council of Science Editors:

Lasky C. Maillard-Induced Glycation of Whey Protein Hydrolysate to Increase Solubility and Thermal Stability and Reduce Allergenicity in Acidified Protein Beverages. [Masters Thesis]. University of Minnesota; 2015. Available from: http://hdl.handle.net/11299/174801


Technical University of Lisbon

6. Macedo, Antónia Teresa Zorro Nobre. Fraccionamento de lactossoro de ovelha por tecnologias de membranas e estudo das possiveis utilizações dos concentrados obtidos.

Degree: 2011, Technical University of Lisbon

Doutoramento em Engenharia Agro-Industrial - Instituto Superior de Agronomia

In this thesis we studied the efficiency of fractionation of ovine whey by ultrafiltration followed by… (more)

Subjects/Keywords: ovine whey; ultrafiltration; nanofiltration; protein concentrates; whey cheese; lactose concentrates

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APA (6th Edition):

Macedo, A. T. Z. N. (2011). Fraccionamento de lactossoro de ovelha por tecnologias de membranas e estudo das possiveis utilizações dos concentrados obtidos. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3871

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Macedo, Antónia Teresa Zorro Nobre. “Fraccionamento de lactossoro de ovelha por tecnologias de membranas e estudo das possiveis utilizações dos concentrados obtidos.” 2011. Thesis, Technical University of Lisbon. Accessed October 27, 2020. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3871.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Macedo, Antónia Teresa Zorro Nobre. “Fraccionamento de lactossoro de ovelha por tecnologias de membranas e estudo das possiveis utilizações dos concentrados obtidos.” 2011. Web. 27 Oct 2020.

Vancouver:

Macedo ATZN. Fraccionamento de lactossoro de ovelha por tecnologias de membranas e estudo das possiveis utilizações dos concentrados obtidos. [Internet] [Thesis]. Technical University of Lisbon; 2011. [cited 2020 Oct 27]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3871.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Macedo ATZN. Fraccionamento de lactossoro de ovelha por tecnologias de membranas e estudo das possiveis utilizações dos concentrados obtidos. [Thesis]. Technical University of Lisbon; 2011. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/3871

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Massey University

7. Tang, Qingnong. Rheology of whey protein solutions and gels : thesis submitted for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand .

Degree: 1993, Massey University

 The use of whey protein products in foods is governed by their nutritional and functional properties. Whey protein products have increasingly been applied in a… (more)

Subjects/Keywords: Whey proteins; Whey protein products

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APA (6th Edition):

Tang, Q. (1993). Rheology of whey protein solutions and gels : thesis submitted for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/4107

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Tang, Qingnong. “Rheology of whey protein solutions and gels : thesis submitted for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand .” 1993. Thesis, Massey University. Accessed October 27, 2020. http://hdl.handle.net/10179/4107.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Tang, Qingnong. “Rheology of whey protein solutions and gels : thesis submitted for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand .” 1993. Web. 27 Oct 2020.

Vancouver:

Tang Q. Rheology of whey protein solutions and gels : thesis submitted for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand . [Internet] [Thesis]. Massey University; 1993. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/10179/4107.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Tang Q. Rheology of whey protein solutions and gels : thesis submitted for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand . [Thesis]. Massey University; 1993. Available from: http://hdl.handle.net/10179/4107

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Mississippi State University

8. Zhang, Yin. Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

  Hydrolysis of casein using chymotrypsin results in the formation of polypeptides (CH) with a hydrophobic aromatic amino acid on one end of the chain… (more)

Subjects/Keywords: antimicrobial agent; antioxidant; whey protein; casein hydrolyzate

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APA (6th Edition):

Zhang, Y. (2013). Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07082013-121825/ ;

Chicago Manual of Style (16th Edition):

Zhang, Yin. “Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings.” 2013. Masters Thesis, Mississippi State University. Accessed October 27, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07082013-121825/ ;.

MLA Handbook (7th Edition):

Zhang, Yin. “Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings.” 2013. Web. 27 Oct 2020.

Vancouver:

Zhang Y. Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2020 Oct 27]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07082013-121825/ ;.

Council of Science Editors:

Zhang Y. Antioxidative and antimicrobial activity of casein hydrolyzate in cheddar whey-based edible coatings. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07082013-121825/ ;


University of Georgia

9. Kazmierski, Michelle Nicole. Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions.

Degree: 2014, University of Georgia

 Despite its widespread utilization, information relating to the characterization of commercially available whey protein isolate (WPI) is limited. Further insight into its behavior in mixed… (more)

Subjects/Keywords: Whey protein isolate; Heat-induced aggregation

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APA (6th Edition):

Kazmierski, M. N. (2014). Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/20598

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kazmierski, Michelle Nicole. “Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions.” 2014. Thesis, University of Georgia. Accessed October 27, 2020. http://hdl.handle.net/10724/20598.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kazmierski, Michelle Nicole. “Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions.” 2014. Web. 27 Oct 2020.

Vancouver:

Kazmierski MN. Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/10724/20598.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kazmierski MN. Thermally induced aggregation of whey proteins : characterization of protein isolates and beta-lactoglobulin/ pectin interactions. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/20598

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

10. Deep, Gagan. Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate.

Degree: MS, Dairy Science, 2012, South Dakota State University

  The objectives of this research were to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharides (BPS) producing cultures and utilize modified WPC… (more)

Subjects/Keywords: whey protein concentrate; exopolysaccharide; functionality; Dairy Science

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APA (6th Edition):

Deep, G. (2012). Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1467

Chicago Manual of Style (16th Edition):

Deep, Gagan. “Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate.” 2012. Masters Thesis, South Dakota State University. Accessed October 27, 2020. https://openprairie.sdstate.edu/etd/1467.

MLA Handbook (7th Edition):

Deep, Gagan. “Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate.” 2012. Web. 27 Oct 2020.

Vancouver:

Deep G. Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate. [Internet] [Masters thesis]. South Dakota State University; 2012. [cited 2020 Oct 27]. Available from: https://openprairie.sdstate.edu/etd/1467.

Council of Science Editors:

Deep G. Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate. [Masters Thesis]. South Dakota State University; 2012. Available from: https://openprairie.sdstate.edu/etd/1467

11. Mulcahy, Eve M. Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients.

Degree: 2017, University College Cork

 The core technological hurdles limiting the use of whey protein ingredients in value-added nutritional beverages include poor solubility, heat stability and lack of clarity, particularly… (more)

Subjects/Keywords: Whey protein; Conjugation; Starch hydrolysis products; Maillard reaction; Functional properties; Whey protein hydrolysis

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APA (6th Edition):

Mulcahy, E. M. (2017). Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/4007

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Mulcahy, Eve M. “Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients.” 2017. Thesis, University College Cork. Accessed October 27, 2020. http://hdl.handle.net/10468/4007.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Mulcahy, Eve M. “Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients.” 2017. Web. 27 Oct 2020.

Vancouver:

Mulcahy EM. Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients. [Internet] [Thesis]. University College Cork; 2017. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/10468/4007.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mulcahy EM. Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients. [Thesis]. University College Cork; 2017. Available from: http://hdl.handle.net/10468/4007

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Univerzitet u Beogradu

12. Arsić, Slavica, 1959-. Analiza tehno-ekonomske opravdanosti iskorišćenja surutke u Srbiji.

Degree: 2018, Univerzitet u Beogradu

Multidisciplinarne nauke-biotehnologija, ekonomija, prehrambena tehnologija / multidisciplinary sciences-biotechnology, economics, food technology

Surutka je glavni sporedni proizvod industrije mleka, koji nastaje pri enzimskom ili kiselinskom tretmanu… (more)

Subjects/Keywords: whey protein; softver SuperPro Designer; techno-economic analysis; production whey protein concentrate; lactose; production of functional beverage of whey; production of bioactive hydrolysates of whey proteins

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APA (6th Edition):

Arsić, Slavica, 1. (2018). Analiza tehno-ekonomske opravdanosti iskorišćenja surutke u Srbiji. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:18841/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Arsić, Slavica, 1959-. “Analiza tehno-ekonomske opravdanosti iskorišćenja surutke u Srbiji.” 2018. Thesis, Univerzitet u Beogradu. Accessed October 27, 2020. https://fedorabg.bg.ac.rs/fedora/get/o:18841/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Arsić, Slavica, 1959-. “Analiza tehno-ekonomske opravdanosti iskorišćenja surutke u Srbiji.” 2018. Web. 27 Oct 2020.

Vancouver:

Arsić, Slavica 1. Analiza tehno-ekonomske opravdanosti iskorišćenja surutke u Srbiji. [Internet] [Thesis]. Univerzitet u Beogradu; 2018. [cited 2020 Oct 27]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:18841/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Arsić, Slavica 1. Analiza tehno-ekonomske opravdanosti iskorišćenja surutke u Srbiji. [Thesis]. Univerzitet u Beogradu; 2018. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:18841/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Univerzitet u Beogradu

13. Obradović, Nataša, 1984, 54299145. Karakterizacija i primena prirodnih hidrogelova za inkapsulaciju probiotske starter kulture.

Degree: Tehnološko-metalurški fakultet, 2020, Univerzitet u Beogradu

Tehnološko inženjerstvo - Biohemijsko inženjerstvo i biotehnologija / Technological engineering - Biochemical Engineering and Biotechnology

Probiotske kulture su sve više zastupljene u ljudskoj ishrani pre… (more)

Subjects/Keywords: encapsulation; hydrogels; probiotics; ABY 6 culture; whey; whey protein concentrate; fermentation; functional food

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APA (6th Edition):

Obradović, Nataša, 1984, 5. (2020). Karakterizacija i primena prirodnih hidrogelova za inkapsulaciju probiotske starter kulture. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:22298/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Obradović, Nataša, 1984, 54299145. “Karakterizacija i primena prirodnih hidrogelova za inkapsulaciju probiotske starter kulture.” 2020. Thesis, Univerzitet u Beogradu. Accessed October 27, 2020. https://fedorabg.bg.ac.rs/fedora/get/o:22298/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Obradović, Nataša, 1984, 54299145. “Karakterizacija i primena prirodnih hidrogelova za inkapsulaciju probiotske starter kulture.” 2020. Web. 27 Oct 2020.

Vancouver:

Obradović, Nataša, 1984 5. Karakterizacija i primena prirodnih hidrogelova za inkapsulaciju probiotske starter kulture. [Internet] [Thesis]. Univerzitet u Beogradu; 2020. [cited 2020 Oct 27]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:22298/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Obradović, Nataša, 1984 5. Karakterizacija i primena prirodnih hidrogelova za inkapsulaciju probiotske starter kulture. [Thesis]. Univerzitet u Beogradu; 2020. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:22298/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Guelph

14. Kasran, Madzlan. Development of protein-polysaccharide complex for stabilization of oil-in-water emulsions.

Degree: PhD, Department of Food Science, 2013, University of Guelph

 Soy whey protein isolate (SWPI) – Fenugreek gum conjugates were developed and their molecular characteristics and emulsifying properties were investigated. SWPI was extracted from soy… (more)

Subjects/Keywords: Protein-polysaccharide conjugates; Soy whey protein; Fenugreek gum; Emulsions; NMR

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APA (6th Edition):

Kasran, M. (2013). Development of protein-polysaccharide complex for stabilization of oil-in-water emulsions. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5445

Chicago Manual of Style (16th Edition):

Kasran, Madzlan. “Development of protein-polysaccharide complex for stabilization of oil-in-water emulsions.” 2013. Doctoral Dissertation, University of Guelph. Accessed October 27, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5445.

MLA Handbook (7th Edition):

Kasran, Madzlan. “Development of protein-polysaccharide complex for stabilization of oil-in-water emulsions.” 2013. Web. 27 Oct 2020.

Vancouver:

Kasran M. Development of protein-polysaccharide complex for stabilization of oil-in-water emulsions. [Internet] [Doctoral dissertation]. University of Guelph; 2013. [cited 2020 Oct 27]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5445.

Council of Science Editors:

Kasran M. Development of protein-polysaccharide complex for stabilization of oil-in-water emulsions. [Doctoral Dissertation]. University of Guelph; 2013. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5445


University of Minnesota

15. Aldrich, Noel David. Dietary protein and weight in midlife adults.

Degree: PhD, Nutrition, 2013, University of Minnesota

 Current dietary recommendations include 0.8 g/kg/day of protein to meet metabolic requirements of nitrogen and amino acids; however, a growing body of data has identified… (more)

Subjects/Keywords: Body Composition; Midlife women; Protein; Weight Loss; Whey protein

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APA (6th Edition):

Aldrich, N. D. (2013). Dietary protein and weight in midlife adults. (Doctoral Dissertation). University of Minnesota. Retrieved from http://purl.umn.edu/150548

Chicago Manual of Style (16th Edition):

Aldrich, Noel David. “Dietary protein and weight in midlife adults.” 2013. Doctoral Dissertation, University of Minnesota. Accessed October 27, 2020. http://purl.umn.edu/150548.

MLA Handbook (7th Edition):

Aldrich, Noel David. “Dietary protein and weight in midlife adults.” 2013. Web. 27 Oct 2020.

Vancouver:

Aldrich ND. Dietary protein and weight in midlife adults. [Internet] [Doctoral dissertation]. University of Minnesota; 2013. [cited 2020 Oct 27]. Available from: http://purl.umn.edu/150548.

Council of Science Editors:

Aldrich ND. Dietary protein and weight in midlife adults. [Doctoral Dissertation]. University of Minnesota; 2013. Available from: http://purl.umn.edu/150548


University of Minnesota

16. Ruud, Kirsten. Maillard-Induced Glycation of Whey Protein Hydrolysate and its Effects on Physiochemical Characteristics and Shelf-life Stability.

Degree: MS, Food Science, 2015, University of Minnesota

Whey protein hydrolysates (WPH) are value-added ingredients, but a challenge with their commercial usage is their increased reactivity in many deteriorative reactions including moisture-induced protein/peptide… (more)

Subjects/Keywords: Maillard glycation; Protein hydrolysate; Storage study; Whey protein

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APA (6th Edition):

Ruud, K. (2015). Maillard-Induced Glycation of Whey Protein Hydrolysate and its Effects on Physiochemical Characteristics and Shelf-life Stability. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/191228

Chicago Manual of Style (16th Edition):

Ruud, Kirsten. “Maillard-Induced Glycation of Whey Protein Hydrolysate and its Effects on Physiochemical Characteristics and Shelf-life Stability.” 2015. Masters Thesis, University of Minnesota. Accessed October 27, 2020. http://hdl.handle.net/11299/191228.

MLA Handbook (7th Edition):

Ruud, Kirsten. “Maillard-Induced Glycation of Whey Protein Hydrolysate and its Effects on Physiochemical Characteristics and Shelf-life Stability.” 2015. Web. 27 Oct 2020.

Vancouver:

Ruud K. Maillard-Induced Glycation of Whey Protein Hydrolysate and its Effects on Physiochemical Characteristics and Shelf-life Stability. [Internet] [Masters thesis]. University of Minnesota; 2015. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/11299/191228.

Council of Science Editors:

Ruud K. Maillard-Induced Glycation of Whey Protein Hydrolysate and its Effects on Physiochemical Characteristics and Shelf-life Stability. [Masters Thesis]. University of Minnesota; 2015. Available from: http://hdl.handle.net/11299/191228


University of Georgia

17. Priyadarshi, Puranjay. Comparative study of the effects of three food proteins on the cooking quality of pork sausages.

Degree: 2014, University of Georgia

 Low-fat pork sausages were prepared with soy protein isolate (SPI), egg albumin (EA) and whey protein isolates (WPI) as binders at 1%, 2% and 3%… (more)

Subjects/Keywords: Pork sausage; soy protein isolate; whey protein isolate; egg albumin; microfluidization

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APA (6th Edition):

Priyadarshi, P. (2014). Comparative study of the effects of three food proteins on the cooking quality of pork sausages. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/30000

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Priyadarshi, Puranjay. “Comparative study of the effects of three food proteins on the cooking quality of pork sausages.” 2014. Thesis, University of Georgia. Accessed October 27, 2020. http://hdl.handle.net/10724/30000.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Priyadarshi, Puranjay. “Comparative study of the effects of three food proteins on the cooking quality of pork sausages.” 2014. Web. 27 Oct 2020.

Vancouver:

Priyadarshi P. Comparative study of the effects of three food proteins on the cooking quality of pork sausages. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/10724/30000.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Priyadarshi P. Comparative study of the effects of three food proteins on the cooking quality of pork sausages. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/30000

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


North Carolina State University

18. Dees, Amanda Lee. Effect of Various Ingredients on a Model Process Cheese System.

Degree: MS, Food Science, 2003, North Carolina State University

 The process cheese industry desires to increase formula flexibility by incorporating various alternative ingredients into process cheese. For example, incorporation of whey protein could reduce… (more)

Subjects/Keywords: polymerized whey protein concentrate; process cheese; whey protein concentrate; whey protein isolate

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APA (6th Edition):

Dees, A. L. (2003). Effect of Various Ingredients on a Model Process Cheese System. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/338

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dees, Amanda Lee. “Effect of Various Ingredients on a Model Process Cheese System.” 2003. Thesis, North Carolina State University. Accessed October 27, 2020. http://www.lib.ncsu.edu/resolver/1840.16/338.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dees, Amanda Lee. “Effect of Various Ingredients on a Model Process Cheese System.” 2003. Web. 27 Oct 2020.

Vancouver:

Dees AL. Effect of Various Ingredients on a Model Process Cheese System. [Internet] [Thesis]. North Carolina State University; 2003. [cited 2020 Oct 27]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/338.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dees AL. Effect of Various Ingredients on a Model Process Cheese System. [Thesis]. North Carolina State University; 2003. Available from: http://www.lib.ncsu.edu/resolver/1840.16/338

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

19. Khetni, Munir. Design, construction and evaluation of a vacuum evaporation system for the concentration of aqueous whey protein solutions.

Degree: MEng, Process Engineering, 2018, Stellenbosch University

 ENGLISH SUMMARY: Vacuum evaporation is an old and established technology for the industrial concentration of high water content streams. It is a clean, safe and… (more)

Subjects/Keywords: Vacuum evaporation system; Whey protein  – Concentration; Whey protein  – Denaturation; Heat transfer coefficient; Nusselt number; Concentrated milk; Evaporated milk; UCTD

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APA (6th Edition):

Khetni, M. (2018). Design, construction and evaluation of a vacuum evaporation system for the concentration of aqueous whey protein solutions. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/103547

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Khetni, Munir. “Design, construction and evaluation of a vacuum evaporation system for the concentration of aqueous whey protein solutions.” 2018. Thesis, Stellenbosch University. Accessed October 27, 2020. http://hdl.handle.net/10019.1/103547.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Khetni, Munir. “Design, construction and evaluation of a vacuum evaporation system for the concentration of aqueous whey protein solutions.” 2018. Web. 27 Oct 2020.

Vancouver:

Khetni M. Design, construction and evaluation of a vacuum evaporation system for the concentration of aqueous whey protein solutions. [Internet] [Thesis]. Stellenbosch University; 2018. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/10019.1/103547.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Khetni M. Design, construction and evaluation of a vacuum evaporation system for the concentration of aqueous whey protein solutions. [Thesis]. Stellenbosch University; 2018. Available from: http://hdl.handle.net/10019.1/103547

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


RMIT University

20. Chaudhary, V. Fundamental studies of the effect of glass transition temperature on enzymatic activity in high-solid biomaterials.

Degree: 2013, RMIT University

 This PhD research utilizes our understanding of the molecular dynamics of carbohydrates at the vicinity of the glass transition temperature ( Tg ) with the… (more)

Subjects/Keywords: Fields of Research; Glass transition temperature; enzymes; starch; gellan; whey protein

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APA (6th Edition):

Chaudhary, V. (2013). Fundamental studies of the effect of glass transition temperature on enzymatic activity in high-solid biomaterials. (Thesis). RMIT University. Retrieved from http://researchbank.rmit.edu.au/view/rmit:160390

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Chaudhary, V. “Fundamental studies of the effect of glass transition temperature on enzymatic activity in high-solid biomaterials.” 2013. Thesis, RMIT University. Accessed October 27, 2020. http://researchbank.rmit.edu.au/view/rmit:160390.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Chaudhary, V. “Fundamental studies of the effect of glass transition temperature on enzymatic activity in high-solid biomaterials.” 2013. Web. 27 Oct 2020.

Vancouver:

Chaudhary V. Fundamental studies of the effect of glass transition temperature on enzymatic activity in high-solid biomaterials. [Internet] [Thesis]. RMIT University; 2013. [cited 2020 Oct 27]. Available from: http://researchbank.rmit.edu.au/view/rmit:160390.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Chaudhary V. Fundamental studies of the effect of glass transition temperature on enzymatic activity in high-solid biomaterials. [Thesis]. RMIT University; 2013. Available from: http://researchbank.rmit.edu.au/view/rmit:160390

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


RMIT University

21. Yang, N. Molecular understanding of functionality and utilisation of whey protein in novel product concepts with chitosan and starch.

Degree: 2014, RMIT University

 The PhD research examines network formation of thermally treated composite biopolymer systems of whey protein isolate (WPI), native wheat starch (WS) and chitosan (CHT). The… (more)

Subjects/Keywords: Fields of Research; whey protein; chitosan; in vitro starch digestion

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APA (6th Edition):

Yang, N. (2014). Molecular understanding of functionality and utilisation of whey protein in novel product concepts with chitosan and starch. (Thesis). RMIT University. Retrieved from http://researchbank.rmit.edu.au/view/rmit:161061

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yang, N. “Molecular understanding of functionality and utilisation of whey protein in novel product concepts with chitosan and starch.” 2014. Thesis, RMIT University. Accessed October 27, 2020. http://researchbank.rmit.edu.au/view/rmit:161061.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yang, N. “Molecular understanding of functionality and utilisation of whey protein in novel product concepts with chitosan and starch.” 2014. Web. 27 Oct 2020.

Vancouver:

Yang N. Molecular understanding of functionality and utilisation of whey protein in novel product concepts with chitosan and starch. [Internet] [Thesis]. RMIT University; 2014. [cited 2020 Oct 27]. Available from: http://researchbank.rmit.edu.au/view/rmit:161061.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yang N. Molecular understanding of functionality and utilisation of whey protein in novel product concepts with chitosan and starch. [Thesis]. RMIT University; 2014. Available from: http://researchbank.rmit.edu.au/view/rmit:161061

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

22. Gonçalves Wanderley, Luciana. Estudo em ratos jovens consumindo alimentos nordestinos adicionados com suplemento protéico e submetidos ao exercício físico .

Degree: 2008, Universidade Federal de Pernambuco

 Este trabalho teve como objetivo: estudar, em ratos jovens, os efeitos da ingestão de Nutri Whey Protein® sobre alguns metabólitos e na composição corporal dos… (more)

Subjects/Keywords: proteína; whey protein; suplementação; suplementos protéicos; exercício físico; ratos.

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APA (6th Edition):

Gonçalves Wanderley, L. (2008). Estudo em ratos jovens consumindo alimentos nordestinos adicionados com suplemento protéico e submetidos ao exercício físico . (Thesis). Universidade Federal de Pernambuco. Retrieved from http://repositorio.ufpe.br/handle/123456789/8726

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Gonçalves Wanderley, Luciana. “Estudo em ratos jovens consumindo alimentos nordestinos adicionados com suplemento protéico e submetidos ao exercício físico .” 2008. Thesis, Universidade Federal de Pernambuco. Accessed October 27, 2020. http://repositorio.ufpe.br/handle/123456789/8726.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Gonçalves Wanderley, Luciana. “Estudo em ratos jovens consumindo alimentos nordestinos adicionados com suplemento protéico e submetidos ao exercício físico .” 2008. Web. 27 Oct 2020.

Vancouver:

Gonçalves Wanderley L. Estudo em ratos jovens consumindo alimentos nordestinos adicionados com suplemento protéico e submetidos ao exercício físico . [Internet] [Thesis]. Universidade Federal de Pernambuco; 2008. [cited 2020 Oct 27]. Available from: http://repositorio.ufpe.br/handle/123456789/8726.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gonçalves Wanderley L. Estudo em ratos jovens consumindo alimentos nordestinos adicionados com suplemento protéico e submetidos ao exercício físico . [Thesis]. Universidade Federal de Pernambuco; 2008. Available from: http://repositorio.ufpe.br/handle/123456789/8726

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Cornell University

23. Mustapha, Nor Afizah. Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx).

Degree: PhD, Food Science and Technology, 2013, Cornell University

 Reactive supercritical fluid extrusion (RSCFX) is a novel integrated process for controlled chemical reactions and continuous generation of expanded extrudates of modified functionalities. Twin screw… (more)

Subjects/Keywords: Supercritical fluid extrusion; Texturized whey protein; Cold-set gelation

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APA (6th Edition):

Mustapha, N. A. (2013). Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx). (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/34329

Chicago Manual of Style (16th Edition):

Mustapha, Nor Afizah. “Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx).” 2013. Doctoral Dissertation, Cornell University. Accessed October 27, 2020. http://hdl.handle.net/1813/34329.

MLA Handbook (7th Edition):

Mustapha, Nor Afizah. “Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx).” 2013. Web. 27 Oct 2020.

Vancouver:

Mustapha NA. Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx). [Internet] [Doctoral dissertation]. Cornell University; 2013. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/1813/34329.

Council of Science Editors:

Mustapha NA. Functionalization Of Whey Protein By Reactive Supercritical Fluid Extrusion (Rscfx). [Doctoral Dissertation]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/34329


Cornell University

24. Yoon, Ashton Kylen. UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2019, Cornell University

 The worldwide Greek yogurt market is a growing multi-billion dollar industry in need of a solution for its environmentally problematic acid whey (GAW) byproduct. Utilization… (more)

Subjects/Keywords: acid whey; byproducts; dietary fiber; extrusion; milk protein; SCFX

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APA (6th Edition):

Yoon, A. K. (2019). UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/70063

Chicago Manual of Style (16th Edition):

Yoon, Ashton Kylen. “UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS.” 2019. Masters Thesis, Cornell University. Accessed October 27, 2020. http://hdl.handle.net/1813/70063.

MLA Handbook (7th Edition):

Yoon, Ashton Kylen. “UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS.” 2019. Web. 27 Oct 2020.

Vancouver:

Yoon AK. UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS. [Internet] [Masters thesis]. Cornell University; 2019. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/1813/70063.

Council of Science Editors:

Yoon AK. UTILIZATION OF ACID WHEY IN THE SUPERCRITICAL FLUID EXTRUSION OF VALUE-ADDED PROTEIN BASED SNACK FOODS. [Masters Thesis]. Cornell University; 2019. Available from: http://hdl.handle.net/1813/70063


University of Saskatchewan

25. Patel, Aakash Dilipkumar 1991-. STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis.

Degree: 2017, University of Saskatchewan

 Nanoemulsions (NEs) typically have average droplet size less than 200 nm which provides them many characteristics advantages over conventional emulsions. NEs have higher stability and… (more)

Subjects/Keywords: Nanoemulsions; Nanogels; Sodium caseinate; Whey protein isolate; Emulsion gelation

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APA (6th Edition):

Patel, A. D. 1. (2017). STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/8308

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Patel, Aakash Dilipkumar 1991-. “STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis.” 2017. Thesis, University of Saskatchewan. Accessed October 27, 2020. http://hdl.handle.net/10388/8308.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Patel, Aakash Dilipkumar 1991-. “STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis.” 2017. Web. 27 Oct 2020.

Vancouver:

Patel AD1. STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis. [Internet] [Thesis]. University of Saskatchewan; 2017. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/10388/8308.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Patel AD1. STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis. [Thesis]. University of Saskatchewan; 2017. Available from: http://hdl.handle.net/10388/8308

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


North Carolina State University

26. Spicer, Valerie Denise. The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions.

Degree: MS, Food Science, 2002, North Carolina State University

 The development of reduced fat foods is a continual challenge in the food industry. Among the many attributes fat contributes to food products is flavor.… (more)

Subjects/Keywords: whey protein isolate; volatility; flavor

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APA (6th Edition):

Spicer, V. D. (2002). The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/1862

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Spicer, Valerie Denise. “The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions.” 2002. Thesis, North Carolina State University. Accessed October 27, 2020. http://www.lib.ncsu.edu/resolver/1840.16/1862.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Spicer, Valerie Denise. “The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions.” 2002. Web. 27 Oct 2020.

Vancouver:

Spicer VD. The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions. [Internet] [Thesis]. North Carolina State University; 2002. [cited 2020 Oct 27]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/1862.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Spicer VD. The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions. [Thesis]. North Carolina State University; 2002. Available from: http://www.lib.ncsu.edu/resolver/1840.16/1862

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


North Carolina State University

27. Firebaugh, Jonathan David. Characterization and application of a derivatized whey ingredient.

Degree: MS, Food Science, 2004, North Carolina State University

Whey protein is a nutritious ingredient that is manipulated to impart texture in many foods. Thermal treatment is commonly used as a means of inducing… (more)

Subjects/Keywords: whey protein; rheology; derivatization

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APA (6th Edition):

Firebaugh, J. D. (2004). Characterization and application of a derivatized whey ingredient. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/437

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Firebaugh, Jonathan David. “Characterization and application of a derivatized whey ingredient.” 2004. Thesis, North Carolina State University. Accessed October 27, 2020. http://www.lib.ncsu.edu/resolver/1840.16/437.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Firebaugh, Jonathan David. “Characterization and application of a derivatized whey ingredient.” 2004. Web. 27 Oct 2020.

Vancouver:

Firebaugh JD. Characterization and application of a derivatized whey ingredient. [Internet] [Thesis]. North Carolina State University; 2004. [cited 2020 Oct 27]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/437.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Firebaugh JD. Characterization and application of a derivatized whey ingredient. [Thesis]. North Carolina State University; 2004. Available from: http://www.lib.ncsu.edu/resolver/1840.16/437

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Vermont

28. Lu, Jinglin. Chemical Properties And Probiotics Survivability Of Symbiotic Coconut Yogurt Using Polymerized Whey Protein As A Gelation Agent.

Degree: MS, Nutrition and Food Sciences, 2020, University of Vermont

  Food products from coconut fruits are delicious and nutritious; the coconut water could be directly used as a sports drink; whereas the meat can… (more)

Subjects/Keywords: coconut yogurt; polymerised whey protein; probiotics; Food Science

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lu, J. (2020). Chemical Properties And Probiotics Survivability Of Symbiotic Coconut Yogurt Using Polymerized Whey Protein As A Gelation Agent. (Thesis). University of Vermont. Retrieved from https://scholarworks.uvm.edu/graddis/1251

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lu, Jinglin. “Chemical Properties And Probiotics Survivability Of Symbiotic Coconut Yogurt Using Polymerized Whey Protein As A Gelation Agent.” 2020. Thesis, University of Vermont. Accessed October 27, 2020. https://scholarworks.uvm.edu/graddis/1251.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lu, Jinglin. “Chemical Properties And Probiotics Survivability Of Symbiotic Coconut Yogurt Using Polymerized Whey Protein As A Gelation Agent.” 2020. Web. 27 Oct 2020.

Vancouver:

Lu J. Chemical Properties And Probiotics Survivability Of Symbiotic Coconut Yogurt Using Polymerized Whey Protein As A Gelation Agent. [Internet] [Thesis]. University of Vermont; 2020. [cited 2020 Oct 27]. Available from: https://scholarworks.uvm.edu/graddis/1251.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lu J. Chemical Properties And Probiotics Survivability Of Symbiotic Coconut Yogurt Using Polymerized Whey Protein As A Gelation Agent. [Thesis]. University of Vermont; 2020. Available from: https://scholarworks.uvm.edu/graddis/1251

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Vermont

29. McCarthy, James Thomas. Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer.

Degree: MS, Nutrition and Food Sciences, 2015, University of Vermont

  Probiotic dairy foods, especially non- and low-fat dairy products, are becoming popular in the US. A non-fat goat's milk yogurt containing probiotics (Lactobacillus acidophilus… (more)

Subjects/Keywords: goat's milk; nonfat yogurt; probiotic; whey protein concentrate; Food Science; Nutrition

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APA (6th Edition):

McCarthy, J. T. (2015). Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer. (Thesis). University of Vermont. Retrieved from https://scholarworks.uvm.edu/graddis/442

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

McCarthy, James Thomas. “Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer.” 2015. Thesis, University of Vermont. Accessed October 27, 2020. https://scholarworks.uvm.edu/graddis/442.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

McCarthy, James Thomas. “Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer.” 2015. Web. 27 Oct 2020.

Vancouver:

McCarthy JT. Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer. [Internet] [Thesis]. University of Vermont; 2015. [cited 2020 Oct 27]. Available from: https://scholarworks.uvm.edu/graddis/442.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

McCarthy JT. Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer. [Thesis]. University of Vermont; 2015. Available from: https://scholarworks.uvm.edu/graddis/442

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Vermont

30. Walsh, Helen. Functional properties of whey protein and its application in nanocomposite materials and functional foods.

Degree: PhD, Animal Nutrition and Food Science, 2014, University of Vermont

Whey is a byproduct of cheese making; whey proteins are globular proteins which can be modified and polymerized to add functional benefits, these benefits… (more)

Subjects/Keywords: Carbonation Coating; Nanoclay; Whey Protein; Yogurt Drink; Food Science; Materials Chemistry

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Walsh, H. (2014). Functional properties of whey protein and its application in nanocomposite materials and functional foods. (Doctoral Dissertation). University of Vermont. Retrieved from https://scholarworks.uvm.edu/graddis/496

Chicago Manual of Style (16th Edition):

Walsh, Helen. “Functional properties of whey protein and its application in nanocomposite materials and functional foods.” 2014. Doctoral Dissertation, University of Vermont. Accessed October 27, 2020. https://scholarworks.uvm.edu/graddis/496.

MLA Handbook (7th Edition):

Walsh, Helen. “Functional properties of whey protein and its application in nanocomposite materials and functional foods.” 2014. Web. 27 Oct 2020.

Vancouver:

Walsh H. Functional properties of whey protein and its application in nanocomposite materials and functional foods. [Internet] [Doctoral dissertation]. University of Vermont; 2014. [cited 2020 Oct 27]. Available from: https://scholarworks.uvm.edu/graddis/496.

Council of Science Editors:

Walsh H. Functional properties of whey protein and its application in nanocomposite materials and functional foods. [Doctoral Dissertation]. University of Vermont; 2014. Available from: https://scholarworks.uvm.edu/graddis/496

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