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Enzymatic hydrolysis, which is a novel application of whey protein that is used to generate bioactive peptides with antioxidant properties, has attracted a great deal of attention.
There are limited researches on application of whey on rabbit diets.
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The study aimed to determine the effect of whey application, the inoculation of Glomus intraradices Shench&Shimith and Mesorhizobium ciceri on root colonization, nodulation, yield and the components of yield in chickpea (Cicer arietinum L. cv. Aziziye-94) under rain-fed and irrigation management.
This process of moulding the cheese is critical: the shape of the mould, the application of pressure and the proportion of whey removed all have major effects on the final cheese, especially on its texture.
The concentration of whey (before and after application to the column) and the pooled rhLF was determined by measuring absorbance at 420 nm on a Microplate Reader (Bio-Rad, Hercules, CA).
Akawieh: 'fine' cheese produced from the curd after draining off the whey without application of pressure.
These novel emulsion microgel particles of tuneable size formed as a result of complex interplay between calcium ion concentration, heat treatment of whey protein, gelation kinetics and mixing time, may find applications in food, pharmaceutical and personal care industries.
Robust models developed for predicting yield of whey and whey fat losses using a validation method have potential application in the cheese industry.
"THENCE to the whey-house and drank a great deal of whey," wrote Samuel Pepys in 1663.
In much smaller lettering it said "READY TO MIX PROTEIN POWDER WITH SWEETENERS" and listed three kinds of whey protein: whey protein isolate, whey protein concentrate and hydrolysed whey protein.
Modifications of whey proteins based on enzymatic hydrolysis or heat-induced polymerization have a broad potential for designing functionality for specific applications.
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