Results 1 to 10 of about 152,266 (262)

Effect of ultrasound treatment on interactions of whey protein isolate with rutin

Ultrasonics Sonochemistry, 2023
Rutin is a biologically active polyphenol, but its poor water solubility and low bioavailability limit its application to the food industry. We investigated the effect of ultrasound treatment on the properties of rutin (R) and whey protein isolate (WPI ...
Na Guo, Shuang Ye, Ganghua Zhou, Yimeng Zhang, Fangyan Zhang, Jingjing Xu, Shenyu Pan, Guilan Zhu, Ziying Wang   +8 more
doaj   +2 more sources

Postprandial Plasma Amino Acid Responses Between Standard Whey Protein Isolate and Whey Protein Isolate Plus Novel Technology [PDF]

Nutrition and Metabolic Insights, 2019
Background: Muscle mass is an important determinant of metabolic health and physical function. It has previously been demonstrated that the postprandial rise in circulating essential amino acids (EAA) acts as the main stimulus for muscle protein ...
Matthew H Sharp, Matthew W Stefan, Ryan P Lowery, Jacob M Wilson   +3 more
doaj   +3 more sources

Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate

Foods, 2023
The stability and digestive properties of a dual-protein emulsion consisting of soy protein isolate (SPI) and whey protein isolate (WPI) have been systematically studied.
Ting-Ting Gao, Jing-Xue Liu, Xin Gao, Guo-Qi Zhang, Xiao-Zhi Tang   +4 more
doaj   +2 more sources

Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels [PDF]

Gels
Egg sausages, an essential component of traditional Chinese hot pot cuisine, have specific storage requirements and are predominantly distributed through refrigerated channels.
Hong-Ting Victor Lin, Luan-Hui Huang, Jenn-Shou Tsai, Wen-Chieh Sung   +3 more
doaj   +2 more sources

Functionality of whey protein isolates and hydrolyzed whey proteins

Mljekarstvo, 2005
The aim of this study was to determine functional properties: solubility, dispersibility, viscosity, emulsifiying, foaming and rheological properties of hydrolyzed whey protein (HWP) and whey protein isolate (WPI).
Zoran Herceg, Vesna Lelas, Greta Krešić, Anet Režek   +3 more
doaj   +1 more source

Characterization of Whey Protein Isolate–Soymilk Complexes Modified by Transglutaminase and Their Application inYuba Film [PDF]

Foods
Transglutaminase (TGase) improves protein structure by facilitating cross-linking reactions. However, the effects of TGase on the physicochemical properties of whey protein isolate (WPI)–soymilk complexes and their applications in yuba remain unclear ...
Junliang Chen, Yao Chen, Weiwei Cao, Tongxiang Yang, Linlin Li, Wenchao Liu, Xu Duan, Guangyue Ren   +7 more
doaj   +2 more sources

Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

Foods, 2021
The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO ...
Maria-Ioana Socaciu, Melinda Fogarasi, Elemér Lajos Simon, Cristina Anamaria Semeniuc, Sonia Ancuţa Socaci, Andersina Simina Podar, Dan Cristian Vodnar   +6 more
doaj   +2 more sources

Optimization and Preparation of Ultrasound-Treated Whey Protein Isolate Pickering Emulsions [PDF]

Foods
This study aimed to create Pickering emulsions with varying oil fractions and assess the impact of ultrasonic treatment on the properties of Whey Protein Isolates (WPIs).
Nan Li, Xiaotong Zhang, Juan Zhu, Yinta Li, Rong Liu, Peng Zhang, Suzhen Wei, Xuejun Fu, Xinyan Peng   +8 more
doaj   +2 more sources

Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate [PDF]

Foods
Protein conjugation with the Maillard reaction has received considerable attention in the past decades in terms of improving functional properties. This study evaluated the changes in the techno-functional properties of whey protein isolate (WPI), soy ...
Hadi Hashemi, Mohammad Hadi Eskandari, Mohammadreza Khalesi, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini   +5 more
doaj   +2 more sources

Co-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and in vitro digestibility of whey protein isolate [PDF]

Food Chemistry: X
Impacts of co-cold extrusion (≤50 °C) of whey protein isolate (WPI) and cysteine (Cys, 0, 20, 40, 60, 80 and 100 mmol/L) on its physicochemical, in vitro digestion and rheological properties were investigated.
Sinan Mu, Zhishen Mu, Munkh-Amgalan Gantumur, Nan Yang, Narantuya Sukhbaatar, Yuxue Sun, Zhanmei Jiang   +6 more
doaj   +2 more sources