Search Results - "Mangino, M.E"

Formulation and processing of a heat stable calcium-fortified soy milk by Yazici, F. (The Ohio State University, Columbus, OH.), Alvarez, V.B, Mangino, M.E, Hansen, P.M.T

“…Calcium-fortified soy milk (200 mg/100g) was formulated by adding to water (85-90 degrees C) full-fat soy flour (10%), sucrose (2.75%) and soy protein isolate…”
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Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study by PHILLIPS, L.G., GERMAN, J.B., O'NEILL, T.E., FOEGEDING, E.A., HARWALKAR, V.R., KILARA, A., LEWIS, B.A., MANGINO, M.E., MORR, C.V., REGENSTEIN, J.M., SMITH, D.M., KINSELLA, J.E.

“…ABSTRACT A collaborative study involving nine laboratories was conducted over four years to evaluate a rapid, simple and reliable whipping method for measuring…”
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Interference of lipid with determination of bovine serum albumin by electroimmunodiffusion by Mangino, M E, Weissler, N L

“…Electroimmunodiffusion of ultra-high-temperature processed milk demonstrated an apparent increase in bovine serum albumin at some processing temperatures. The…”
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Homogenized milk: is it really the culprit in dietary-induced atherosclerosis? by Mangino, M E, Brunner, J R

“…Xanthine oxidase activity was assayed in commercial samples of homogenized milk subjected to pH ranging from 6.7 to 2.0 and held at room temperature for 5 min…”
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Use of dielectric properties to detect whey protein denaturation by Bircan, C, Barringer, S A, Mangino, M E

“…Denaturation of whey proteins can be detected by the dielectric properties. The dielectric properties of 20% whey protein with 0, 5 or 15% sugar, 2% salt, at…”
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Relationship of solubility of whey protein concentrates to thermal properties determined by differential scanning calorimetry by Kilara, A. (The Pennsylvania State Univ., University Park, PA), Mangino, M.E

“…Twelve samples of whey protein concentrates manufactured under defined conditions were analyzed for their composition. Samples were subjected to differential…”
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Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native beta-lactoglobulin and alpha-lactalbumin by Regester, G O, Pearce, R J, Lee, V W, Mangino, M E

“…Correlations were identified between levels of the native whey proteins, beta-lactoglobulin and alpha-lactalbumin and the surface and total hydrophobicities of…”
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