Results 171 to 180 of about 8,703 (226)

Physicochemical Properties of Freeze-Dried Bigel-Based Materials Composed of Sodium Alginate/Whey Protein Isolate Hydrogel and Ethylcellulose/Sunflower Oil Oleogel. [PDF]

Biomacromolecules
Walendziak W, Douglas TEL, Kozlowska J.
europepmc   +1 more source

Effect of medium-chain triglycerides and whey protein isolate preloads on glycaemia in type 2 diabetes: a randomized crossover study. [PDF]

Am J Clin Nutr
Pabla P, Mallinson J, Nixon A, Keeton M, Cooper S, Marshall M, Jacques M, Brown S, Johansen OE, Cuenoud B, Karagounis LG, Tsintzas K.   +11 more
europepmc   +1 more source

Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion. [PDF]

Food Chem X
He S, Wang Y, Li G, Gao X, Chen Z, Guo W, Huang J.   +6 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates

Food Hydrocolloids, 2014
Abstract The effects of the interactions between polyphenolic substances (catechin/tannic acid) or plant extracts (grape seed/hibiscus extract), using each in three different concentrations (0.1–0.5%), and preheated whey protein isolate (Pre-HWPI) or Pre-HWPI–pectin complexes were studied at different pH (pH 3.2/5.2/6.1).
Chutima Thongkaew, Monika Gibis, Jörg Hinrichs, Jochen Weiss   +3 more
openaire   +1 more source

Peptide–peptide and protein–peptide interactions in mixtures of whey protein isolate and whey protein isolate hydrolysates

International Dairy Journal, 2006
Abstract The extent of aggregation in whey protein isolate (WPI) hydrolysates induced by Bacillus licheniformis protease was quantified as a function of degree of hydrolysis (DH), temperature and ionic strength. The capacity of the hydrolysates to aggregate added intact protein was also studied.
Creusot, N.P., Gruppen, H., van Koningsveld, G.A., de Kruif, C.G., Voragen, A.G.J.   +4 more
openaire   +2 more sources

Tabletability of whey protein isolates

International Dairy Journal, 2012
Abstract Whey protein isolates (WPIs) have recently been shown to be suitable as excipients for the formulation of oral controlled-release tablets. This contribution investigates the tabletability of six commercial WPI samples. The influence of primary (e.g., composition) and secondary (e.g., particle size, shape, porosity and density) properties on ...
Romain Caillard, Rémy Guillet-Nicolas, Freddy Kleitz, Muriel Subirade   +3 more
openaire   +1 more source

Effects of Sugars on Whey Protein Isolate Gelation

Journal of Agricultural and Food Chemistry, 2000
Whey protein isolate (WPI) gels were prepared from solutions containing ribose or lactose at pH values ranging from 6 to 9. The gels with added lactose had no color development, whereas the gels with added ribose were orange/brown. Lactose stabilized the WPI to denaturation, which increased the time and temperature required for gelation, thus ...
L M, Rich, E A, Foegeding
openaire   +2 more sources

Preparation of alginate-whey protein isolate and alginate-pectin-whey protein isolate composites for protection and delivery of Lactobacillus plantarum

Food Research International, 2022
Probiotics are sensitive to external conditions, resulting in low survival rates after being ingested or during food production, transportation and storage. In order to improve the survival rate of Lactobacillus plantarum (LP) during gastrointestinal digestion, storage, and freeze-drying, alginate-whey protein isolate (ALG-WPI) and alginate-pectin-whey
Xin, Luo, Siqi, Fan, Zhuosui, He, Fangfang, Ni, Chengzhi, Liu, Min, Huang, Lei, Cai, Gerui, Ren, Xuan, Zhu, Qunfang, Lei, Wenjun, Fang, Hujun, Xie   +11 more
openaire   +2 more sources

Ultra Whey 99: a whey protein isolate case study

International Journal of Dairy Technology, 2001
A case history of the manufacture and use of whey protein isolate is presented and particular attention is paid to the nutritional and processing characteristics of Ultra Whey 99, a whey protein isolate manufactured by Volac International Ltd. The growth of the nutritional bar market in the USA is used to demonstrate the increasing demand for ...
J R Neville, K J Armstrong, J Price
openaire   +1 more source

Calcium Association With Isolated Whey Proteins

Canadian Institute of Food Science and Technology Journal, 1991
Abstract The association of calcium with major whey protein fractions, α-lactalbumin and β-lactoglobulin, was studied in model solutions between pH 3.5 and 7.0 and ionic strength ranging from 0.04 to 0.16M. Both α-lactalbumin and β-lactoglobulin showed capability to associate with calcium. However, the extent of association was markedly pH dependent.
G. Patocka, P. Jelen
openaire   +1 more source