Interaction of wine mannoproteins and arabinogalactans with anthocyanins.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.09.097
Abstract: Wine polymeric material (WPM), which includes polysaccharides, proteins, and polyphenolic compounds, interacts with anthocyanins. To determine the contribution of polysaccharides in these interactions, the diffusion performance of anthocyanins along a dialysis membrane was determined in… read more here.
Keywords: wine mannoproteins; polyphenolic compounds; wine; mannoproteins arabinogalactans ... See more keywords
Effect of pH change on size and nanomechanical behavior of whey protein microgels.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of colloid and interface science"
DOI: 10.1016/j.jcis.2019.07.083
Abstract: Microgels specific structural and functional features are attracting high research interest in several applications such as bioactives and drug delivery or functional food ingredients. Whey protein microgels (WPM) are obtained by heat treatment of whey… read more here.
Keywords: protein microgels; size; whey protein; wpm ... See more keywords
Ultrasound improves the physicochemical and foam properties of whey protein microgel
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1140737
Abstract: Whey protein microgel (WPM) is an emerging multifunctional protein particle and methods to improve its functional properties are continuously being explored. We developed a method to prepare WPM by heat-induced self-assembly under different ultrasound power… read more here.
Keywords: whey protein; wpm; protein microgel; foam properties ... See more keywords