Egg‐white proteins are extensively utilised as food ingredients due to their unique functional
properties. Several attempts have been made in order to improve the functional properties of …

Spray-freeze-drying (SFD) involves spraying a solution into a cold medium, and freeze-
drying the resultant frozen particles, which can be performed by contacting the particles with …

Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …

A reversed phase HPLC technique has been applied to measure the loss of solubility (at pH
4.6) of α-lactalbumin and β-lactoglobulin resulting from the spray drying of whey protein …

Proteins are one of the food constituents most affected by heating, and some of the changes
involve their unfolding, denaturation and gelation. Ohmic heating has often been claimed to …

A method for detecting and quantifying bovine, ovine and caprine milk mixtures in milk and
cheeses by means of reversed-phase high-performance liquid chromatography (RP-HPLC) …

Proteins derived from various natural sources such as plant, animal, and milk are converted
into dry powder form to enhance their stability and for long-term storage. Even therapeutic …

This study investigated the effects of thermal processing (63° C for 30 min, 80° C and 90° C
for 45 s) on the stability of orange oil (3.5% w/w) beverage emulsions containing vitamin E …

High-protein milk protein concentrate (MPC) and milk protein isolate (MPI) powders may
have lower solubility than low-protein MPC powders, but information is limited on MPC …

The separation and quantification of bovine κ-, α-and β-caseins by HPLC–UV using an RP
column which contained polystyrene–divinilbenzene copolymer based packing was …