#protein

Forum discussions tagged protein. Browse 9 related threads.

1. 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…

2. 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?

3. 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…

4. 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…

5. 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…

6. 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…

7. 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…

8. 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…

9. Measuring proteins of cheese!

   Do you have any method for measuring cheese protein?