Results 191 to 200 of about 8,703 (226)

Stabilization of Whey Protein Isolate−Pectin Complexes by Heat

Journal of Agricultural and Food Chemistry, 2010
Protein-polysaccharide complexes formed under electrostatic associative conditions could have interesting functional properties. However, their stability over a wide range of pH limits their widespread application. The aim of this work was to determine the time-temperature combination required to stabilize whey protein isolate (WPI) and pectin (LMP ...
Marie-Claude, Gentès, Daniel, St-Gelais, Sylvie L, Turgeon   +2 more
openaire   +2 more sources

Influence of nanocellulose on in vitro digestion of whey protein isolate

Carbohydrate Polymers, 2019
Three types of nanocellulose (NC), namely cellulose nano-fibrils (CNF), TEMPO-oxidized CNF and cellulose nanocrystals (CNC), were studied in terms of their effects on in vitro digestion of whey protein isolate (WPI). The behavior of NC itself during digestion was monitored by particle size, confocal microscopy imaging, viscosity, and zeta potential. 1%
Lingling Liu, Fanbin Kong
openaire   +2 more sources

Interactions between whey protein isolate and gum Arabic

Colloids and Surfaces B: Biointerfaces, 2010
In this study we have attempted to understand the nature of "charge interactions" between two negatively charged biopolymers (whey protein isolate, WPI and gum Arabic, GA) and, consequently, why their mixture exhibits better interfacial activity. Surface tension (gamma(0)) measurements indicated that at ca.
Miri, Klein, Abraham, Aserin, Paul, Ben Ishai, Nissim, Garti   +3 more
openaire   +2 more sources

Rheological Properties and Characterization of Polymerized Whey Protein Isolates

Journal of Agricultural and Food Chemistry, 1999
Whey protein polymers were formed by heating whey protein isolate solutions at 80 degrees C. Flow behaviors of whey protein polymers produced from different protein concentrations and heating times were comparable to various flow behaviors of hydrocolloids. Polymer formation was found to be a two-phase process.
B, Vardhanabhuti, E A, Foegeding
openaire   +2 more sources

The behaviour of whey protein isolate in protecting Lactobacillus plantarum

Food Chemistry, 2016
There is increasing evidence that whey protein isolates (WPI), can be utilised to encapsulate and protect bioactive substances, including lactic acid bacteria, due to their physicochemical properties. However, little is known about what happens in the immediate vicinity of the cells.
Sarim, Khem, Darryl M, Small, Bee K, May
openaire   +2 more sources

Obtaining a fat substitute by microcoagulation of a whey protein isolate and a whey protein concentrate

Polish Journal of Food and Nutrition Sciences, 1996
Celem pracy było przebadanie wpływu pH na proces mikrokoagulacji koncentratu i izolatu białek serwatkowych i otrzymanie substancji imitujących stały tłuszcz. Substancje takie otrzymano w ściśle określonych wartościach pH. Różnice w wartościach pH przy których otrzymano imitacje tłuszczu wynikały z różnic w składzie stosowanego koncentratu i izolatu, a ...
Stanisław Mleko, Bohdan Achrem-Achremowicz   +1 more
openaire  

Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

Food Chemistry, 2021
Yuxi Lang, Jin-Long Tian, Shurui Chou
exaly  

Physicochemical properties and formation mechanism of whey protein isolate-sodium alginate complexes: Experimental and computational study

Food Hydrocolloids, 2022
Xiaoli Qin
exaly  

Gastrointestinal digestive fate of whey protein isolate coated liposomes loading astaxanthin: Lipolysis, release, and bioaccessibility

Food Bioscience, 2022
Li Pan, Xueqin Li
exaly  

Whey Protein Isolation: Overview and Membrane Operations

2015
Vasiljevic, Todor, Duke, Mikel
openaire   +2 more sources