Results 1 to 10 of about 9,036 (118)

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   +3 more sources

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

The effect of meniran extract (Phyllanthus niruri L.) addition on viscosity, foam overrun, foam stability and foam’s microscopic of nano whey protein isolate [PDF]

E3S Web of Conferences, 2022
Meniran is an Indonesian herbal plant which has health benefits due to its bioactive compounds. It can be applied to food product, whey protein isolate, were easily absorbed for body.
Saragih Winda Fransisca, Manab Abdul, Sawitri Manik Eirry, Rahayu Premy Puspitawati, Andriani Ria Dewi   +4 more
doaj   +1 more source

Study on the Mechanism of Whey Protein Isolate Masking Bitterness of Zanthoxylum bungeanum Maxim.

Shipin gongye ke-ji, 2023
Zanthoxylum bungeanum Maxim. is an essential spice and medicinal plant in China. Zanthoxylum bungeanum Maxim. has a distinct bitterness due to 7-methoxylcoumarin. The bitterness of Zanthoxylum bungeanum Maxim.
Jingxuan KE, Yongxiu LI, Jie LI, Mi LI, Yanli MA, Zhiqing ZHANG   +5 more
doaj   +1 more source

The texture of non-fat yogurt with proteins isolates and concentrates

Пищевые системы, 2023
Yogurt is one of the most common fermented milk products. It is consumed directly as food or used for the production of fermented milk desserts and ice cream.
I. A. Gurskiy
doaj   +1 more source

The Interaction between Betanin and Whey Protein: Based on Multi-spectroscopy and Molecular Simulation

Shipin gongye ke-ji, 2022
In order to study the interaction between betanin and whey protein isolate (WPI) and the effect of whey protein isolate on the thermal stability of betanin, WPI-Betanin complex was constructed by self-assembly method.
Ting HU, Qin GENG, Min FU, Jun CHEN, Xuemei HE, Jian SUN, Taotao DAI   +6 more
doaj   +1 more source

The Effect of Nano-Polyphenols Cocoa Whey Protein as Functional Fortification Materials in Terms of Antioxidant Activity and Physicochemical Properties

Jurnal Ilmu dan Teknologi Hasil Ternak, 2023
The study aims to understand the interaction between cocoa polyphenol nanoparticles with whey protein isolate (WPI) bond between polyphenol cocoa nanoparticles with whey protein isolate (WPI) and the role of the nanoparticles of cocoa polyphenols as ...
Nanda Nabilah, Manik Eirry Sawitri, Abdul Manab, Agus Susilo   +3 more
doaj   +1 more source

Effects of Different Protein Powders on Gelation Properties of Mixed Shrimp Mince of Antarctic Krill

Shipin gongye ke-ji, 2023
The effects of soybean protein isolate powder, whey protein isolate powder, and egg white powder on 3D printing properties, gel strength, texture properties, water holding capacity, rheological properties, sensory properties, DSC, protein secondary ...
Ying LIU, Pengfei JIANG, Baoshang FU, Yueyue WANG, Bo YU, Xiuping DONG, Libo QI, Shan SHANG   +7 more
doaj   +1 more source

Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks

Foods, 2022
Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements.
Katarzyna Kiełczewska, Aneta Dąbrowska, Marika Magdalena Bielecka, Bogdan Dec, Maria Baranowska, Justyna Ziajka, Yang Zhennai, Justyna Żulewska   +7 more
doaj   +1 more source

FUNCTIONAL PROPERTITES OF THE COPRECIPITATION OF Ml,!NG AND WHEY PROTEINS [PDF]

Journal of Food and Dairy Sciences, 2003
Functional properties of mung bean Flour (MF). mung bean Isolate (MI). Whey protein 0N). Whey-mung flour proteins coprecipitale (WMF) and Whey-mung protein isolates copreclpitate (WMI) were studies.
A. Gaafar, F. El-Deb
doaj   +1 more source