http://researchonline.federation.edu.au/vital/access/manager/Index ${session.getAttribute("locale")} 5 Drying and denaturation characteristics of α-LACTALBUMIN, β-lactoglobulin, and bovine serum albumin in a convective drying process http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:12771 0.05) denatured in these drying conditions. The formation and strength of skin and the associated morphological features were found to be linked with the degree of denaturation of these proteins. The secondary structure of these proteins was significantly (p < 0.05) affected and altered by the drying stresses. The β-sheet and random coil contents were increased in α-lac by 6.5 and 4.0%, respectively, whereas the α-helix and β-turn contents decreased by 5.5 and 5.0%, respectively. The β-sheet and random coil contents in β-lg were increased by 7.5 and 2.0%, respectively, whereas the α-helix and β-turn contents decreased by 3.5 and 6.0%, respectively. In the case of BSA the β-sheet, α-helix, and random coil contents were found to increase, whereas the β-turn content decreased. © 2014 American Chemical Society.]]> Wed 07 Apr 2021 14:00:59 AEST ]]> Denaturation and physical characteristics of spray-dried whey protein isolate powders produced in the presence and absence of Lactose, Trehalose, and Polysorbate-80 http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:10148 0.05). However, a significant (p<0.05) alteration of the secondary structural elements was observed. Due to spray drying of WPI without protectants, the -sheet and -turn were decreased by 4.4 and 14.5%, respectively, and the random coil increased by 20.7%. The -helix of WPI remained unaltered during the spray-drying process. The presence of Tween-80 effectively protected the -helix and -sheet but the -turn remained vulnerable and was decreased. No significant (p>0.05) change in the solubility of WPI was observed due to spray drying. Spray drying of WPI+sugar produced essentially amorphous particles. The dried powder particles were spherical with wrinkled or folded surface.]]> Wed 07 Apr 2021 13:55:28 AEST ]]> Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:7532 Wed 07 Apr 2021 13:46:59 AEST ]]> Drying and denaturation kinetics of whey protein isolate (WPI) during convective air drying process http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:5258 Wed 07 Apr 2021 13:44:54 AEST ]]> Comparative study of denaturation of whey protein isolate (WPI) in convective air drying and isothermal heat treatment processes http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:5082 Wed 07 Apr 2021 13:44:41 AEST ]]> Physicochemical and functional characteristics of lentil starch http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:4963 0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired. © 2012 Elsevier Ltd.]]> Wed 07 Apr 2021 13:44:33 AEST ]]> Physicochemical and functional properties of lentil protein isolates prepared by different drying methods http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:4637 Wed 07 Apr 2021 13:44:09 AEST ]]> Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:4098 Wed 07 Apr 2021 13:43:26 AEST ]]> The effects of proteins and low molecular weight surfactants on spray drying of model sugar-rich foods: Powder production and characterisation http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:3896 Wed 07 Apr 2021 13:34:55 AEST ]]> Water uptake and its impact on the texture of lentils (Lens culinaris) http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:3275 0.99,]]> Wed 07 Apr 2021 13:34:14 AEST ]]> The effect of food-grade low-molecular-weight surfactants and sodium caseinate on spray drying of sugar-rich foods http://researchonline.federation.edu.au/vital/access/manager/Repository/vital:2912 Wed 07 Apr 2021 13:33:56 AEST ]]>