Protein in the extrusion process
Hello to everyone. Someone can help me to said me if you can lost protein in the extrusion process as an example if you have a soy flour wi…
#protein
Discussions tagged protein on FSTDESK. Browse 9 related threads.
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Why does coagulated casein protein melt when re-heated, but egg protein not?
Cheeses will melt again and again while they have sufficient water / fat in them, but the same does not happen with egg whites. Why?
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Whey protein isolate for protein water
Hi everyone I am looking for a whey protein isolate or a good quality protein I can use in protein water drinks. Is anyone able to help or…
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Problem with protein coagulation
Hello everyone, I have just been A new member of the forum. Actually, i am currently getting a problem with my dairy product. I really appr…
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Development of a high protein beverage
Hello, I'm in the process of developing a high-protein drink and I'd like to know how do I go about doing trials and knowing what exact ing…
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Hydrolyzed vegetable protein stabilization
Hi guys, I am currently developing a “soy sauce” (naturally flavored, non-fermented, Maggy kind) based on savory natural flavors, vegetable…
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Low sugar high protein snacks ideas
Hello everyone I'm glad I'm in this forum to ask and get help Special thanks to Mr Food scientist here in the forum for his help and guidan…
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Alt Protein Enthusiasts Willing To Connect
Hello guys. I'm a Food Science graduate from Nigeria and the African continent, and I'm looking to connect with students or graduates who h…
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Measuring proteins of cheese!
Do you have any method for measuring cheese protein?
Best discussions tagged protein
High-signal #protein discussions selected from replies, views and recent activity.
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Problem with protein coagulation
Hello everyone, I have just been A new member of the forum. Actually, i am currently getting a problem with my dairy product. I really appreciate if receive all of your advice. My…
-
Low sugar high protein snacks ideas
Hello everyone I'm glad I'm in this forum to ask and get help Special thanks to Mr Food scientist here in the forum for his help and guidance. I was wondering if any ready formula…
-
Development of a high protein beverage
Hello, I'm in the process of developing a high-protein drink and I'd like to know how do I go about doing trials and knowing what exact ingredients to choose either for the protei…
-
Whey protein isolate for protein water
Hi everyone I am looking for a whey protein isolate or a good quality protein I can use in protein water drinks. Is anyone able to help or point me to an ingredient supplier or in…
-
Measuring proteins of cheese!
Do you have any method for measuring cheese protein?
-
Alt Protein Enthusiasts Willing To Connect
Hello guys. I'm a Food Science graduate from Nigeria and the African continent, and I'm looking to connect with students or graduates who have interest in alt protein research par…
-
Protein in the extrusion process
Hello to everyone. Someone can help me to said me if you can lost protein in the extrusion process as an example if you have a soy flour with 50% protein, the TVP must have at lea…
-
Why does coagulated casein protein melt when re-heated, but egg protein not?
Cheeses will melt again and again while they have sufficient water / fat in them, but the same does not happen with egg whites. Why?