Food Chemistry International, EarlyView.After adaptive laboratory evolution against nisin, improved nisin production and tolerance were found in the evolved strains. To reveal the advantages of the evolved strains, a systematic comparison was made between the starting strains and the domesticated strains in terms of their microscopic morphology, metabolomics, transcriptomics, and whole ...
Xinyue Liu +7 more
wiley +1 more source
Development of methods for capillary isoelectric focusing of dairy proteins : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Chemistry at Massey University [PDF]
, 2006 Capillary Isoelectric Focusing (CIEF) is a high-resolution technique which can be applied to the separation and characterisation of complex biological mixtures such as dairy proteins.
Gapper, Leyton William
core
Interactions between whey protein or polymerized whey protein and soybean lecithin in model system [PDF]
Journal of Dairy Science, 2018 Soybean lecithin is often used as a surfactant in food formulation. The aim of this study was to investigate the interactions between soybean lecithin (SL, 0-3%, wt/vol) and whey protein (WP, 10%, wt/vol) or polymerized whey protein (PWP, 10%, wt/vol) induced by heating WP solutions at 85°C for 0 to 20 min at pH 7.0. The samples were evaluated for zeta
Cuina Wang +3 more
openaire +2 more sources
Food Chemistry International, EarlyView.Adjusting micellar calcium phosphate (MCP) levels in camel milk significantly influences rennet‐induced gelation, digestibility, and bioactive compound release. Lower MCP content enhances protein hydrolysis, antioxidant activity, and biological functions while reducing gel strength, offering insights for optimizing camel milk‐based nutritional products
Mutamed M. Ayyash +4 more
wiley +1 more source
Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability [PDF]
, 2015 A value-added functional beverage is formulated utilizing unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system.
Chatterjee, Gourab +3 more
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Food Frontiers, EarlyView.The article examines the phytochemistry, pharmacology, and food science applications of essential oils and extracts from Ocimum species (basil). It covers diverse extraction methods like hydrodistillation and microwave‐assisted extraction while discussing pharmacological benefits.
Oberdan Oliveira Ferreira +13 more
wiley +1 more source
Production of Fungal Mycelial Protein in Submerged Culture of Soybean Whey [PDF]
, 1964 H. Falanghe, A. K. Smith, J. J. Rackis
openalex +2 more sources
Effect of various whey protein supplements on recovery from prolonged endurance exercise in trained cyclists : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutritional Science at Massey University, Palmerston North, New Zealand [PDF]
, 2005 Background: Protein-containing recovery beverages are proposed to support an athlete's recovery from exercise through stimulation of insulin release, promoting the restoration of muscle glycogen stores, and stimulation of protein synthesis and muscle ...
Rankin, Dean Mathew
core
Whey protein lowers systolic blood pressure and Ca-caseinate reduces serum TAG after a high-fat meal in mildly hypertensive adults [PDF]
, 2018 Epidemiological studies show an inverse association between dairy consumption and blood pressure (BP) but there are few data on the postprandial effects of milk proteins.
A Alipour +38 more
core +3 more sources
Food Frontiers, EarlyView.2 types of goat milk extracellular vesicles (GMEVs‐1 and GMEVs‐2) were investigated for their migration and skin permeation abilities in vitro and in vivo. Using an H2O2‐induced model in human skin fibroblasts cells, we demonstrated their protective effects of against oxidative stress, highlighting their potential for skin health applications ...
Chunping Chen +8 more
wiley +1 more source