Results 211 to 220 of about 152,266 (262)

Development of antibacterial nanoemulsions incorporating thyme oil: Layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride.

Food Chemistry, 2021
The aim of this study was to develop a thyme oil emulsion with good physicochemical properties and antibacterial activity. Initially, oil-in-water emulsions containing whey protein-coated essential oil droplets were prepared by high-pressure ...
Siqi Li, Jiali Sun, Jun Yan, Sairui Zhang, Chao Shi, D. Mcclements, Xuebo Liu, Fuguo Liu   +7 more
semanticscholar   +1 more source

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

Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation

, 2020
In this study, lycopene was encapsulated in whey protein isolate-xylo-oligosaccharide conjugates prepared by Maillard reaction. The optimum preparation conditions were the weight ratio 1:2 of whey protein isolate to xylo-oligosaccharides, reaction ...
C. Jia, D. Cao, Suping Ji, W. Lin, Xiaoming Zhang, Bertrand Muhoza   +5 more
semanticscholar   +1 more source

Extension of postharvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugate.

Food Chemistry, 2020
Chitosan and whey protein isolate (WPI) conjugate films were prepared as a novel matrix for encapsulating and extending the postharvest shelf life of strawberries.
A. B. Muley, R. Singhal
semanticscholar   +1 more source

Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

, 2021
Much attention has been drawn to the utilization of plant proteins as food ingredients because of an increasing demand for protein-rich foods with improved nutritional and functional properties.
H. T. Kristensen, Q. Denon, I. Tavernier, S. Gregersen, M. Hammershøj, P. Van der Meeren, K. Dewettinck, T. Dalsgaard   +7 more
semanticscholar   +1 more source

Flavor of whey protein concentrates and isolates

International Dairy Journal, 2008
Abstract Descriptive sensory evaluation, gas chromatography–olfactometry (GC–O), and gas chromatography–mass spectrometry (GC–MS) were used to determine whether cheese variety and processing techniques influenced the flavor of reconstituted whey protein concentrate (WPC) and whey protein isolate (WPI).
Michael A. Mortenson, Zata M. Vickers, Gary A. Reineccius   +2 more
openaire   +1 more source

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

, 2020
The effects of pH (2.0–11.0) on the interaction of soy protein isolate (SPI) and whey protein isolate (WPI) at the oil-water interface and the stability of SPI-WPI emulsions were studied by analyzing their interfacial tension, dilatational and steady ...
Xiaoying Zhang, Baokun Qi, Fengying Xie, Miao Hu, Yufan Sun, Han Lu, Liang Li, Shuang Zhang, Yang Li   +8 more
semanticscholar   +1 more source

Isolation and Properties of Gluten Whey Proteins

Canadian Institute of Food Science and Technology Journal, 1977
Abstract When gluten is solubilized by heat treatment at 121°C for 30 min in the presence of 0.02 N HCl, about 91% of the soluble gluten protein can be precipitated at pH 4.7. In this study, the protein in the supernatant (gluten whey) was isolated and its properties were assessed.
B. Dosanjh, S. Nakai, W.D. Powrie
openaire   +1 more source

Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure.

Carbohydrate Polymers, 2020
Cellulose nanocrystals (CNC) were successfully prepared from wheat bran, and their effects on the gelling properties and microstructure of heat-induced whey protein isolate (WPI) gels were investigated. The results showed that the water holding capacity,
Yaqing Xiao, Yingnan Liu, Yu Wang, Yu Jin, Xinyu Guo, Yudi Liu, Xiaomin Qi, Hongjie Lei, Huaide Xu   +8 more
semanticscholar   +1 more source

Development of novel active packaging films based on whey protein isolate incorporated with chitosan nanofiber and nano-formulated cinnamon oil.

International Journal of Biological Macromolecules, 2020
Active packaging is designed to extend products shelf life by incorporating active components with biological properties in its structure. The main goal of this research was to develop a biodegradable whey protein isolate (WPI)-based film, incorporated ...
M. Mohammadi, Sanam Mirabzadeh, Rahim Shahvalizadeh, H. Hamishehkar   +3 more
semanticscholar   +1 more source