Formulating protein-based beverages used for the dysphagia diets of the elderly: Viscosity, protein quality, in vitro digestion and consumers' acceptability.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10431
Abstract: BACKGROUND Dysphagia is defined as a disorder of the swallowing mechanism. The most common management of dysphagia is diet modification by thickening food and beverages. This study aimed to obtain protein-based beverages for the dysphagia… read more here.
Keywords: milk proteins; viscosity; protein based; digestion ... See more keywords
Exploration of potential angiotensin converting enzyme inhibitory peptides generated from enzymatic hydrolysis of goat milk proteins
Sign Up to like & getrecommendations! Published in 2017 at "Biocatalysis and agricultural biotechnology"
DOI: 10.1016/j.bcab.2017.06.008
Abstract: Abstract Goat milk is seemed to be a perfect food as similar to the human's milk in nature. Goat milk proteins are potential sources for the production of bioactive peptides with various biological activities. Bioactive… read more here.
Keywords: milk; inhibitory peptides; goat milk; milk proteins ... See more keywords
Protein degradation and peptide release from milk proteins in human jejunum. Comparison with in vitro gastrointestinal simulation.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.06.134
Abstract: Human jejunal digests after oral ingestion of casein and whey protein were collected by a nasogastric tube and protein degradation and peptide release was compared with that found in the digests of the same substrates… read more here.
Keywords: peptide release; protein degradation; degradation peptide; milk proteins ... See more keywords
Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125961
Abstract: The effect of different types of milk proteins (Whey protein isolate [WPI], milk protein concentrate [MPC] and sodium caseinate [NaCas]) on gelation behavior of soymilk was investigated. WPI caused the most positive effect on the… read more here.
Keywords: milk proteins; types milk; gelation; different types ... See more keywords
Digestion of milk proteins: Comparing static and dynamic in vitro digestion systems with in vivo data.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2017.12.049
Abstract: In the frame of the COST action INFOGEST, a static in vitro digestion protocol has been elaborated aiming at the improvement of data comparability by harmonizing the experimental conditions. The success in harmonization was confirmed… read more here.
Keywords: milk proteins; vitro digestion; dynamic vitro; digestion ... See more keywords
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.02.064
Abstract: In this study, the binding of cyanidin-3-O-glucoside (C3G) to preheated milk proteins β-lactoglobulin (β-Lg) and β-casein (β-CN) at 55-90 °C under pH 3.6 and pH 6.3 was investigated using multi-spectral techniques. Fluorescence quenching spectroscopy data showed C3G quenched… read more here.
Keywords: milk; milk proteins; c3g binding; effect preheat ... See more keywords
In vivo digestomics of milk proteins in human milk and infant formula using a suckling rat pup model
Sign Up to like & getrecommendations! Published in 2017 at "Peptides"
DOI: 10.1016/j.peptides.2016.11.012
Abstract: HighlightsSuckling rat pups were intubated with human milk or infant formula, and milk protein‐derived peptides formed in the intestine were analyzed.Release of peptides was concentrated to specific regions, suggesting their resistance to gastro intestinal digestion.Some… read more here.
Keywords: milk; infant formula; human milk; milk proteins ... See more keywords
Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
Sign Up to like & getrecommendations! Published in 2021 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2021.01.019
Abstract: Abstract Background Milk proteins, i.e. caseins and whey proteins, are widely used in many fields due to their various nutritional and functional properties. In manufacturing some milk protein-containing products, in particular with a high concentration… read more here.
Keywords: proteins reducing; milk; milk proteins; heat stability ... See more keywords
Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b03689
Abstract: Milk proteins are being widely used in formulated foods as a result of their excellent technological, functional, and biological properties. However, the most representative proteins from casein and whey fractions are also recognized as major… read more here.
Keywords: milk; milk proteins; processing; allergenicity milk ... See more keywords
Efficiency of novel nanocombinations of bovine milk proteins (lactoperoxidase and lactoferrin) for combating different human cancer cell lines
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DOI: 10.1038/s41598-017-16962-6
Abstract: Bovine lactoperoxidase (LPO) and lactoferrin (LF) are suitable proteins to be loaded or adsorbed to chitosan nanoparticles (NPs) for preparing stable nanoformulations with potent anticancer activity. In the present study, nanocombinations of LPO and LF… read more here.
Keywords: milk proteins; nanocombinations bovine; novel nanocombinations; bovine milk ... See more keywords
Alteration of the allergenicity of cow's milk proteins using different food processing modifications.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2144792
Abstract: Milk is an essential source of protein for infants and young children. At the same time, cow's milk is also one of the most common allergenic foods causing food allergies in children. Recently, cow's milk… read more here.
Keywords: cow milk; milk proteins; milk; food processing ... See more keywords