Search Results - "Panyam, D"

Emulsifying Peptides from the Tryptic Hydrolysis of Casein by PANYAM, D., KILARA, A.

“…Casein was hydrolyzed by trypsin to 5% degree of hydrolysis, and the hydrolysate was fractionated by ultrafiltration. While screening for the best emulsifying…”
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Volume of food consumed affects satiety in men by Rolls, BJ, Castellanos, VH, Halford, JC, Kilara, A, Panyam, D, Pelkman, CL, Smith, GP, Thorwart, ML

“…This study tested the hypothesis that the amount (weight or volume) of food consumed affects the satiating potency of a food, independent of its energy…”
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Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate by Mutilangi, W.A.M. (The Pennsylvania State Univ., University Park, PA.), Panyam, D, Kilara, A

“…ABSTRACT Heat‐denatured whey protein isolate was hydrolyzed with trypsin, α‐chymotrypsin, Alcalase or Neutrase to 2.8, 4.3, 6.0 or 8.0% degree of hydrolysis…”
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Sugar and fat effects on sensory properties of ice cream by Guinard, J.X. (Pennsylvania State Univ., University Park, PA.), Zoumas-Morse, C, Mori, L, Uatoni, B, Panyam, D, Kilara, A

“…Vanilla ice cream with 8, 13 or 18% sucrose and 10, 14 or 18% butterfat was evaluated by descriptive analysis (DA) with 15 judges, instrumental texture…”
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Hydrolysates from Proteolysis of Heat-denatured Whey Proteins by MUTILANGI, W.A.M., PANYAM, D., KILARA, A.

“…ABSTRACT Whey protein isolate was denatured at 85°C, pH 4.6 for 30 min to produce heat denatured whey protein isolate (HDWPI) which was hydrolyzed with…”
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Peptides From Milk Proteins and Their Properties by Kilara, Arun, Panyam, Dinakar

“…This review has attempted to study the literature pertaining to peptides derived from milk proteins. Hydrolysis of milk proteins to generate peptides has been…”
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Enhancing the functionality of food proteins by enzymatic modification by Panyam, Dinakar, Kilara, Arun

“…Proteins are increasingly being utilized to perform functional roles in food formulations. Common food proteins possess good functional properties including…”
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Functional properties of hydrolysates from proteolysis of heat-deantured whey protein isolate by Mutilangi, W A M, Panyam, D, Kilara, A

“…A study to examine the functional properties of hydrolysates produced from the proteolysis of heat denatured whey protein isolate is discussed. Permeates from…”
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Hydrolysates from protelysis of heat-denatured whey proteins by Mutilangi, W.A.M. (Pepsico, Valhalla, NY.), Panyam, D, Kilara, A

“…Whey protein isolate was denatured at 85 degrees C, pH 4.6 for 30 min to produce heat denatured whey protein isolate (HDWPI) which was hydrolyzed with trypsin,…”
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