Effect of pH on the thermal gel properties of whey protein isolate-high acyl gellan gum.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12512
Abstract: BACKGROUND Protein-polysaccharide gels have significant and unique properties in food formulations. However, they are susceptible to environmental influences like heat and pH. The present work investigated the effects of acid and alkali treatments on the… read more here.
Keywords: whey protein; protein isolate; acyl gellan; high acyl ... See more keywords
Physicochemical and structural characterization of whey protein concentrate-tomato pectin conjugates.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12612
Abstract: BACKGROUND Protein-pectin conjugates, obtained through a controlled Maillard reaction in blends of precursors, are studied for their contribution to improving the emulsifying and thermal properties of proteins. The objective was to obtain a conjugate between… read more here.
Keywords: whey protein; pectin conjugates; protein concentrate; wpc ... See more keywords
Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.7807
Abstract: BACKGROUND Starch and whey protein isolate and their mixtures were used for making edible films. Moisture sorption isotherms, water vapour permeability, sorption of aroma compounds, microstructure, water contact angle and surface properties were investigated. RESULTS… read more here.
Keywords: starch whey; whey protein; sorption; protein ratio ... See more keywords
Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8110
Abstract: BACKGROUND Polymerized whey protein-sodium tripolyphosphate can be induced to gel in an acidic environment provided during fermentation. The variety of thickening agent has an influence on texture that is an essential aspect of yogurt quality… read more here.
Keywords: sodium tripolyphosphate; protein sodium; whey protein;
Protective effects of camel whey protein against scrotal heat‐mediated damage and infertility in the mouse testis through YAP/Nrf2 and PPAR‐gamma signaling pathways
Sign Up to like & getrecommendations! Published in 2018 at "Molecular Reproduction and Development"
DOI: 10.1002/mrd.22987
Abstract: Elevation of scrotal temperature is one of the most important causes of impaired spermatogenesis and male infertility, but the exact mechanism remains controversial. The present study investigated the impact of camel whey protein (CWP) on… read more here.
Keywords: ppar; camel whey; whey protein; mice ... See more keywords
A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the cheese industry
Sign Up to like & getrecommendations! Published in 2021 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-021-11278-y
Abstract: Agroindustrial by-products and residues can be transformed into valuable compounds in biorefineries. Here, we present a new concept: production of fuel ethanol, whey protein, and probiotic yeast from cheese whey. An initial screening under industrially… read more here.
Keywords: fuel ethanol; whey permeate; whey protein; ethanol ... See more keywords
The effect of Bacillus coagulans Unique IS-2 supplementation on plasma amino acid levels and muscle strength in resistance trained males consuming whey protein: a double-blind, placebo-controlled study
Sign Up to like & getrecommendations! Published in 2022 at "European Journal of Nutrition"
DOI: 10.1007/s00394-022-02844-9
Abstract: The aim of the present study was to assess the effect of Bacillus coagulans Unique IS-2 supplementation on absorption and utilization of protein in resistance-trained males. In this double blind, placebo-control trial, resistance-trained males (21.08 ± 2.84… read more here.
Keywords: supplementation; whey protein; coagulans unique; bacillus coagulans ... See more keywords
Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00577-w
Abstract: Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were… read more here.
Keywords: presence inulin; inulin; whey protein; dry heating ... See more keywords
The Combined Usage of β-Cyclodextrin and Milk Proteins in Microencapsulation of Bifidobacterium bifidum BB-12
Sign Up to like & getrecommendations! Published in 2019 at "Probiotics and Antimicrobial Proteins"
DOI: 10.1007/s12602-019-09621-x
Abstract: The present study aimed to determine the effects of combined usage of β-cyclodextrin with whey protein isolate and sodium caseinate on the microencapsulation of Bifidobacterium bifidum-BB12 by spray drying. From the results, the highest count… read more here.
Keywords: usage cyclodextrin; cyclodextrin; bifidum; combined usage ... See more keywords
Reduction of whey protein concentrate antigenicity by using a combined enzymatic digestion and ultrafiltration approach
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2625-5
Abstract: The global interest in saving food resources is leading to recycle wasted-food materials to extract useful nutrients. In dairy industry, the recycling of whey proteins determines their utilization in the healthy-addressed foods, which, however, can… read more here.
Keywords: pepsin; protein concentrate; whey protein; digestion ultrafiltration ... See more keywords
Rheological and textural studies of arrowroot (Maranta arundinacea) starch–sucrose–whey protein concentrate gels
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3215-x
Abstract: The aim of this work was to study the effect of adding whey protein concentrate and sucrose on the rheological and textural properties of the gels obtained from arrowroot (Maranta arundinacea) starches. It was found… read more here.
Keywords: protein; arrowroot maranta; protein concentrate; rheological textural ... See more keywords