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Research article

First published 2020-12

Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration

Josiane Kilian, Ilizandra Aparecida Fernandes, Anne Luize Lupatini Menegotto [...]

Food Science and Technology International

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Research article

First published 2014-3

Methods to obtain protein concentrates from jumbo squid ( Dosidicus gigas ) and evaluation of their functionality

A Galvez-Rongel, JM Ezquerra-Brauer, VM Ocano-Higuera [...]

Food Science and Technology International

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Research article

First published 2026

Determination of physicochemical properties of faba bean,sunflower meal,and pumpkin seed plant protein concentrates

Zülal Aksoy Caf, İdil Tekin, Ayça Akyüz [...]

Food Science and Technology International

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Research article

First published 2024-3

Gels of carrageenan-caprine whey protein concentrate: A physicochemical study

Carolina A Ayunta, Claudia M Quinzio, Laura B Iturriaga [...]

Food Science and Technology International

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Research article

First published 2024-12

Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet ( Setaria italica )

Niharika Sachdev, Sangeeta Goomer, Laishram Rajender Kumar Singh [...]

Food Science and Technology International

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Research article

First published 2013-5

Removal of water extractable proteins from concentrated natural rubber latex by eggshells

Nuchnapa Tangboriboon, Prapaphan Phudkrachang, La-orngdow Mulsow [...]

Journal of Elastomers & Plastics

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Research article

First published 2021-6

A methodological approach to acquire high-quality spectra on milk protein concentrate using a Near Infrared (NIR) transflectance probe

Yuanyuan Pu, Dolores Pérez Marín, Norah O’Shea [...]

NIR news

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Research article

First published 2024-6

Properties of insect protein concentrate and potential application in seasoned rice noodles

Chutima Thongkaew, Jittra Singthong, Sukanya Klangsinsirikul

Food Science and Technology International

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Research article

First published 2014-12

Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions

E. Onsaard, J. Putthanimon, J. Singthong [...]

Food Science and Technology International

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Research article

First published 2017-7

Optimization of mold wheat bread fortified with soy flour,pea flour and whey protein concentrate

Melina Erben, Carlos A Osella

Food Science and Technology International

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