Results 181 to 190 of about 152,266 (262)
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Food Chemistry, 2022
The non-covalent interaction between anthocyanin and dietary protein had an impact on their physicochemical property. The purpose of this study was to study the non-covalent interaction mechanism between rose anthocyanin extract (RAEs) and whey protein ...
Yun Wang, Jian Zhang, Lianfu Zhang
semanticscholar +1 more source
The non-covalent interaction between anthocyanin and dietary protein had an impact on their physicochemical property. The purpose of this study was to study the non-covalent interaction mechanism between rose anthocyanin extract (RAEs) and whey protein ...
Yun Wang, Jian Zhang, Lianfu Zhang
semanticscholar +1 more source
Food Chemistry, 2022
Although conjugated linoleic acid (CLA) has various excellent physiological functions, it exhibits poor water solubility and high oxidation sensitivity, which limits its applications in food industry. To solve this problem, a stable oil in water emulsion
Meng Li +7 more
semanticscholar +1 more source
Although conjugated linoleic acid (CLA) has various excellent physiological functions, it exhibits poor water solubility and high oxidation sensitivity, which limits its applications in food industry. To solve this problem, a stable oil in water emulsion
Meng Li +7 more
semanticscholar +1 more source
, 2021
The use of more than one core component in the encapsulation system, or co-encapsulation, may increase the biological activity of the components compared to the case where they are encapsulated separately.
S. Sharifi +4 more
semanticscholar +1 more source
The use of more than one core component in the encapsulation system, or co-encapsulation, may increase the biological activity of the components compared to the case where they are encapsulated separately.
S. Sharifi +4 more
semanticscholar +1 more source
Food Hydrocolloids, 2021
This study aimed to evaluate the effect of calcium ions (Ca2+) on the thermal gelling properties of cellulose nanocrystals-whey protein isolate composite gels, as well as to propose a corresponding ion-induced gelation mechanism.
Yaqing Xiao +5 more
semanticscholar +1 more source
This study aimed to evaluate the effect of calcium ions (Ca2+) on the thermal gelling properties of cellulose nanocrystals-whey protein isolate composite gels, as well as to propose a corresponding ion-induced gelation mechanism.
Yaqing Xiao +5 more
semanticscholar +1 more source
Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates
Food Hydrocolloids, 2014Abstract 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 +3 more
openaire +1 more source
The Journal of the Science of Food and Agriculture, 2018
BACKGROUND RuBisCO was extracted from sugar beet leaves using soft and food-compatible technologies. Proximate composition, solubility, emulsifying, foaming and gelling properties of the protein isolate were determined.
Anneke H. Martin +4 more
semanticscholar +1 more source
BACKGROUND RuBisCO was extracted from sugar beet leaves using soft and food-compatible technologies. Proximate composition, solubility, emulsifying, foaming and gelling properties of the protein isolate were determined.
Anneke H. Martin +4 more
semanticscholar +1 more source
Food Research International, 2022
Limosilactobacillus reuteriKUB-AC5 andLactobacillus johnsoniiKUNN19-2 were spray-dried using whey protein isolate, sucrose, and whey protein isolate combined with sucrose at 130 °C and 150 °C. Differences in membrane fatty acid compositions of probiotics
Gessirin Sompach +3 more
semanticscholar +1 more source
Limosilactobacillus reuteriKUB-AC5 andLactobacillus johnsoniiKUNN19-2 were spray-dried using whey protein isolate, sucrose, and whey protein isolate combined with sucrose at 130 °C and 150 °C. Differences in membrane fatty acid compositions of probiotics
Gessirin Sompach +3 more
semanticscholar +1 more source
Tabletability of whey protein isolates
International Dairy Journal, 2012Abstract 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 +3 more
openaire +1 more source
Structure and rheological properties of extruded whey protein isolate: Impact of inulin.
International Journal of Biological Macromolecules, 2022Impacts of inulin addition (0, 5, 10, 15 %) on structure, functional and rheological properties of whey protein isolate (WPI) after extrusion pretreatment (E-WPI) were investigated. The results proved that after adding 15 % inulin, water holding capacity
Jinpeng Li +6 more
semanticscholar +1 more source
, 2021
The complexes of soluble starch and whey protein isolate (WPI) were prepared and used to stabilize high internal phase emulsion (HIPE). Ultraviolet absorption and fluorescence analyses confirmed that the starch/WPI complexes were formed.
Baozhong Guo +7 more
semanticscholar +1 more source
The complexes of soluble starch and whey protein isolate (WPI) were prepared and used to stabilize high internal phase emulsion (HIPE). Ultraviolet absorption and fluorescence analyses confirmed that the starch/WPI complexes were formed.
Baozhong Guo +7 more
semanticscholar +1 more source