Plasma amino acid response after ingestion of different whey protein fractions

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International Journal of Food Sciences and Nutrition, Vol. 60, Iss. 6, 2008-05 ,pp. : 476-486

Informa Healthcare

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Emulsification properties of whey proteins in their natural environment: effect of whey protein concentration at 4 and 18% milk fat

By McCrae C.H.   Law A.J.R.   Leaver J.  

Food Hydrocolloids, Vol. 13, Iss. 5, 1999-09 ,pp. : 389-399

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Effect of conjugation methodology, carrier protein, and adjuvants on the immune response to Staphylococcus aureus capsular polysaccharides

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Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides

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Effect of preparation conditions on the characteristics of whey protein-xanthan gum complexes

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Food Hydrocolloids, Vol. 14, Iss. 4, 2000-07 ,pp. : 305-314

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