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Relevant bibliographies by topics / Casein/whey protein ratio / Dissertations / Theses

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Dissertations / Theses on the topic 'Casein/whey protein ratio'

Author: Grafiati

Published: 18 July 2023

Last updated: 31 July 2025

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1

Wei, Ting. "A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/17649.

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Master of Science<br>Department of Food Science<br>Karen A. Schmidt<br>People who suffer from swallowing disorders are diagnosed with dyphasgia. The beverage for the dyphagia patients should have the apparent viscosity in the range of nectar-like (51 to 350 mPa•s) or honey-like (351 to 1750 mPa•s). Due to the swallowing problems, dysphagia patients usually consume beverages slowly. Thus, the apparent viscosity of beverage for such patients should be high enough to be in the suitable range during the entire time of consumption. Three ratios of α-lactalbumin (α-la)/β-lactoglobulin (β-lg) (3:8,

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2

Martin, François. "Impact des shémas technologiques de fabrication, de la formulation et du veillissement sur l'état des protéines et les propriétés technofonctionnelles des poudres protéiques laitières." Electronic Thesis or Diss., Rennes, Agrocampus Ouest, 2022. http://www.theses.fr/2022NSARB363.

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Ce projet de thèse CIFRE a eu pour objectif de mieux cerner les évolutions de structure et de propriétés fonctionnelles subies par les concentrés protéiques laitiers au cours de leur élaboration, en lien avec les paramètres de procédés appliqués. L’influence du schéma technologique de fabrication, de la base de mélange (eau vs perméat d’ultrafiltration de lait) et de la formulation (différents ratios Caséines/Protéines solubles) sur les caractéristiques physico-chimiques, la susceptibilité enzymatique, les propriétés physiques des poudres et les propriétés de réhydratation qui en découlent ont

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3

Parkinson, Emma Louise. "Protective effect of casein on the thermal stability of whey protein-stabilized emulsions." Thesis, University of Leeds, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.418759.

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4

Kharlamova, Anna. "Texturization of dairy protein systems with whey protein isolate aggregates." Thesis, Le Mans, 2017. http://www.theses.fr/2017LEMA1029/document.

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Dans le lait on peut distinguer les protéines sériques et les caséines. Les protéines sériques sont des protéines globulaires qui se trouvent dans le sérum du lait et elles sont connues pour leurs propriétés fonctionnelles exceptionnelles. Quand une solution de protéines sériques est chauffée, elles perdent leur structure native et peuvent s'agréger. Elles forment des agrégats de différentes formes, tailles et densités : des cylindres, des agrégats fractals, des microgels et des agrégats fibrillaires. De l'autre côté, les caséines sont organisées dans des micelles de caséine d'un rayon environ

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5

Heffron, Sean Patrick. "The Effect of Whey Protein Isolate on Plasma Amino Acids, Nitrogen Balance, Glutathione and Performance during Energy Restriction in Athletes." Thesis, Virginia Tech, 2004. http://hdl.handle.net/10919/41336.

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This study compared the effects of whey and casein on plasma AA, nitrogen balance (NBAL), glutathione and performance in dieting athletes. Twenty cyclists consumed 40 g·d-1 whey (WHEY) or casein (CAS) for 3 wk. On d 18 – 21 subjects restricted intake to 20 kcal·kg-1·d-1 plus protein supplement. Apparent NBAL was estimated on d 18 – 21 while postabsorptive and 2 h postprandial plasma AA were measured on d 14 and 21. On d 1, 15 and 22 subjects performed an exercise performance test and provided blood for glutathione analysis. Both groups experienced similar negative NBAL (CAS = -19.7 ± 1.4 g, WH

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6

Brumini, Diana. "Investigation on donkey milk protein fractions: in vitro antimicrobial, antiviral and anti-proliferative activities and casein separation by cation exchange chromatography." Doctoral thesis, Università di Catania, 2013. http://hdl.handle.net/10761/1273.

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This thesis was aimed to study donkey milk protein fractions and their biological properties. In the first Chapter the donkey¡¯s milk gross composition and the related hygienic-sanitary aspects are introduced. The main use of donkey milk in human nutrition, especially in infancy and in patients with cow milk protein allergy (CMPA), is also discussed. The second Chapter ¡°Antimicrobial compounds in milk¡± was drafted after an intensive course at the University of Copenhagen: ¡°Functional milk compound ¨C with focus on milk proteins¡±, and presented as the final report of the first year of Ph

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7

Li, Zheng. "Interactions of flavor compounds with soy and dairy proteins in model systems /." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9974652.

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8

Wedholm, Anna. "Variation in milk protein composition and its importance for the quality of cheese milk /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200813.pdf.

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9

Bonfatti, Valentina. "Genetic analysis of milk protein composition and of its relationship with renneting properties of individual cow milk." Doctoral thesis, Università degli studi di Padova, 2010. http://hdl.handle.net/11577/3426901.

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Milk coagulation properties (MCP) are a fundamental aspect in cheese production, but un unfavorable trend over year on MCP have been observed in several countries. The cheese yield has decreased, accentuating the necessity to provide dairies with milk well suited for dairy products manufacture. During the past decades the focus of milk production has been kg’s of milk protein, but total milk protein content is a poor indicator of MCP, and the lack of an appropriate high-throughput analysis for routine determination of milk coagulation is currently limiting the opportunity to improve MCP by dir

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10

Sjöberg, Frida. "Development of an energy dense, protein enriched oat-based yogurt." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-66941.

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As of today, there is a challenge amongst the elderly to get the energy they need. Malnutrition is a fact for too many and protein is one of the most common deficiencies among macronutrients in this age group. Another group, also in the need of extra energy and protein, are those with a higher level of physical activity. Aventure AB in Lund, Sweden, has earlier developed an “in between meal beverage”, based on oats, with high energy and protein content called “Skaka & Smaka”. This beverage has with promising results been distributed to selected hospitals in Sweden as a pilot-trial. As an e

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11

Lollo, Pablo Christiano Barboza. "Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254451.

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Orientador: Jaime Amaya Farfan<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-19T23:55:38Z (GMT). No. of bitstreams: 1 Lollo_PabloChristianoBarboza_D.pdf: 1703113 bytes, checksum: 420e19e11b5feb4766bf0be0c9076acc (MD5) Previous issue date: 2012<br>Resumo: Em situacoes especiais e desejavel estimular o anabolismo e reduzir o catabolismo. As proteinas do soro de leite apresentam excelente balanco de aminoacidos para o anabolismo. A suplementacao com L-leucina vem sendo relacionada a inibicao do catabolismo e

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12

Karam, Marie-Céleste. "Réhydratation des protéines laitières dans un milieu complexe : influence de l'état d'hydratation sur les propriétés texturales des gels acides." Thesis, Université de Lorraine, 2013. http://www.theses.fr/2013LORR0132/document.

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L'objectif de la thèse a été d'élucider le processus de réhydratation des caséines micellaires et des protéines solubles dans un milieu complexe et opaque : le lait. L'influence de l'état d'hydratation de ces ingrédients laitiers en fonction du temps (5, 120, 180, 240, 300, 480, 900 et 1440 min de réhydratation) sur les propriétés rhéologiques, texturales, physiques ainsi que la microstructure des gels laitiers acides a également été étudiée. Il en résulte que le processus de réhydratation des caséines micellaires diffère de celui des protéines solubles, et est extrêmement long avec trois étap

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13

Liu, Weiji. "Rôle de la micelle de caséine sur la dénaturation thermique des solutions de protéines de lactosérum et les mécanismes d'encrassement." Electronic Thesis or Diss., Université de Lille (2022-....), 2022. http://www.theses.fr/2022ULILR014.

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Le présent travail est une contribution pour mieux comprendre l’influence des micelles de caseine sur l’encrassement de solutions de protéines sériques. En particulier, des approches expérimentales et numériques ont été réalisées, à des tailles laboratoires et pilotes, pour décrire les phénomènes de dénaturation et mieux cerner le rôle du calcium dans les mécanismes d’encrassement. Tout d'abord, l'effet du ratio massique caséine / lactosérum sur les performances d'encrassement des protéines de lactosérum a été étudié dans un échangeur à Plaques à l'échelle pilote. La masse totale du dépôt d'en

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14

Amatayakul, Thanut. "The improvement of physical properties of yoghurts by varying casein/whey protein ratio and EPS-producing starter cultures." Thesis, 2005. https://vuir.vu.edu.au/15558/.

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The overall objective of this study was to investigate effects of variation in casein to whey protein ratios and types of exopolysaccharide producing starter cultures on physical properties of yoghurts made at 9% and 14% total solids during 28 days of storage at 4°C. There are three main parts of this research: a preliminary study, a comparative study of three methods for determination of syneresis and the studies on physical properties of yoghurts made with various casein to whey protein ratios using non-exopolysaccharide or exopolysaccharide-producing starter cultures.

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15

"Efeitos das suplementações de caseína e da sua associação com as proteínas do soro do leite sobre a via de sinalização da mTOR em músculos esqueléticos de ratos /." Araraquara, 2019. http://hdl.handle.net/11449/183669.

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Resumo: Objetivo: O objetivo do estudo foi comparar os efeitos de uma dose-única de caseína micelar (MCa) com a ingestão de caseína micelar associada à proteína do soro do leite (whey protein) (1:1) sobre a resposta aminoacidêmica e a via de sinalização do alvo da rapamicina (mTOR) em músculos esqueléticos de ratos durante a fase de inatividade (período de luz ambiente). Métodos: Após 10h de jejum durante a fase ativa, os ratos foram alimentados com MCa ou PB (5,6g proteína por kg de massa corporal) por gavagem e a água foi usada como veículo (grupo controle, PLA). Em 30 e 450 min após a suple

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