whey, 92129-90-3

Articles:

PubMed:	The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.
J-Stage:	Concentrated Bovine Milk Whey Active Proteins Facilitate Osteogenesis through Activation of the JNK-ATF4 Pathway
PubMed:	Process optimization for the manufacture of lemon based beverage from hydrolyzed whey.
PubMed:	The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds.
PubMed:	Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey.
PubMed:	The distribution of fat in dried dairy particles determines flavor release and flavor stability.
PubMed:	Phages of non-dairy lactococci: isolation and characterization of ΦL47, a phage infecting the grass isolate Lactococcus lactis ssp. cremoris DPC6860.
PubMed:	Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.
PubMed:	The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
PubMed:	Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
PubMed:	Cold enzymatic bleaching of fluid whey.
PubMed:	Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients.
PubMed:	Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese.
PubMed:	Influence of heating and acidification on the flavor of whey protein isolate.
PubMed:	The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.
PubMed:	Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.
PubMed:	Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
PubMed:	[Medical and biological basis of the recipe of cultured milk products-containing rehydrating beverage for the athletes].
PubMed:	Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.
PubMed:	The effects of six weeks of supplementation with multi-ingredient performance supplements and resistance training on anabolic hormones, body composition, strength, and power in resistance-trained men.
PubMed:	Alternative bleaching methods for Cheddar cheese whey.
PubMed:	Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
PubMed:	Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.
PubMed:	The use of lactoperoxidase for the bleaching of fluid whey.
PubMed:	Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
PubMed:	Reducing the fat content in ground beef without sacrificing quality: a review.
PubMed:	Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
PubMed:	Effects of starter culture and storage on the flavor of liquid whey.
PubMed:	Application of sensory and instrumental volatile analyses to dairy products.
PubMed:	Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.
PubMed:	Qualitative comparison of blackcurrant and blackcurrant--whey beverages.
PubMed:	Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
PubMed:	Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
PubMed:	Consumer perception of astringency in clear acidic whey protein beverages.
PubMed:	Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressings.
PubMed:	The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
PubMed:	Production and partial purification of proteases from Aspergillus oryzae grown in a medium based on whey protein as an exclusive nitrogen source.
PubMed:	Invited review: Plasmin protease in milk: current knowledge and relevance to dairy industry.
PubMed:	Time course and specificity of lipolysis in Swiss cheese.
PubMed:	Invited review: Annatto usage and bleaching in dairy foods.
PubMed:	The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
PubMed:	Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi.
PubMed:	Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:	Characterization of flavor of whey protein hydrolysates.
PubMed:	Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.
PubMed:	Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
PubMed:	Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate.
PubMed:	Beta galactosidases and their potential applications: a review.
PubMed:	The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.
PubMed:	Flavor variability and flavor stability of U.S.-produced whole milk powder.
PubMed:	Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.
PubMed:	Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.
PubMed:	Mapping differences in consumer perception of sharp cheddar cheese in the United States.
PubMed:	The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi.
PubMed:	Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
PubMed:	Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy.
PubMed:	Encapsulation performance of proteins and traditional materials for spray dried flavors.
PubMed:	Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: effect on flavor, color, and texture.
PubMed:	The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate.
PubMed:	Consumer preferences for mild cheddar cheese flavors.
PubMed:	Membrane fractionation processes for removing 90% to 95% of the lactose and sodium from skim milk and for preparing lactose and sodium-reduced skim milk.
PubMed:	Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments.
PubMed:	Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
PubMed:	Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
PubMed:	Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
PubMed:	Impact of flavor attributes on consumer liking of Swiss cheese.
PubMed:	The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups.
PubMed:	Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.
PubMed:	Characterization of hydrophobic flavor release profile in oil-in-water emulsions.
PubMed:	Sensory properties of meal replacement bars and beverages made from whey and soy proteins.
PubMed:	Binding of 2-nonanone and milk proteins in aqueous model systems.
PubMed:	Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder.
PubMed:	Mexican chihuahua cheese: sensory profiles of young cheese.
PubMed:	Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
PubMed:	Sensory evaluation of whey and sweet cream buttermilk.
PubMed:	Sensory, functional, and analytical comparisons of whey butter with other butters.
PubMed:	Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt.
PubMed:	Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
PubMed:	Major technological advances and trends in cheese.
PubMed:	Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
PubMed:	Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
PubMed:	Characterization of dried whey protein concentrate and isolate flavor.
PubMed:	Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
PubMed:	Sensory characteristics and related volatile flavor compound profiles of different types of whey.
PubMed:	The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development.
PubMed:	Aroma compounds in sweet whey powder.
PubMed:	Short communication: utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrate.
PubMed:	New device to simulate swallowing and in vivo aroma release in the throat from liquid and semiliquid food systems.
PubMed:	Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
PubMed:	Antibotulinal activity of process cheese ingredients.
PubMed:	Mediterranean milk and milk products.
PubMed:	The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey.
PubMed:	Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
PubMed:	Effect of whey protein on the in vivo release of aldehydes.
PubMed:	[Maturation study of low fat Chanco cheese made with homogenized milk].
PubMed:	Determining flavor and flavor variability in commercially produced liquid cheddar whey.
PubMed:	Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.
PubMed:	Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis.
PubMed:	Interpretation of commercial food ingredient labels by parents of food-allergic children.
PubMed:	Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
PubMed:	Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
PubMed:	Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure.
PubMed:	Production of bioingredients from Kluyveromyces marxianus grown on whey: an alternative.
PubMed:	Sensory and physical properties of ice creams containing milk fat or fat replacers.
PubMed:	Chemical, physical, and sensory characteristics of mozzarella cheese fortified using protein-chelated iron or ferric chloride.
PubMed:	A review of the interactions between milk proteins and dairy flavor compounds.
PubMed:	Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate.
PubMed:	Benzaldehyde, citral, and d-limonene flavor perception in the presence of casein and whey proteins.
PubMed:	Manufacture of nonfat yogurt from a high milk protein powder.
PubMed:	Glycolysis and related reactions during cheese manufacture and ripening.
PubMed:	Fortification of soft drinks with protein from cottage cheese whey.
PubMed:	Characterization of a heat-stable protease of Pseudomonas fluorescens P26.