Results 221 to 230 of about 152,266 (262)

Stiffening in gels containing whey protein isolate

International Dairy Journal, 2013
Gels made only from whey protein isolate (WPI) stiffened over the first few days of storage, after which the textural properties remained nearly constant. However, protein gels containing WPI microparticles, at the same total protein content, stiffened over a longer period than those without microparticles.
Purwanti, N., van der Veen, E., van der Goot, A.J., Boom, R.M.   +3 more
openaire   +1 more source

Physicochemical, mechanical and structural properties of composite edible films based on whey protein isolate/psyllium seed gum.

International Journal of Biological Macromolecules, 2020
A composite film composed of whey protein isolate (WPI) and psyllium seed gum (PSG) was investigated. Its physicochemical, mechanical and structural properties were determined at different ratios of WPI/PSG (1:0, 3:1, 1:1, 1:3, 0:1).
Xin Zhang, Ya Zhao, Yuanyuan Li, Lanlan Zhu, Z. Fang, Qilong Shi   +5 more
semanticscholar   +1 more source

Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin.

Food Research International, 2020
In this study, whey protein isolate (WPI) gel particles were fabricated via high hydrostatic pressure (HHP) treatment and homogenization and the potential of using the particles as food-grade stabilizers to form Pickering emulsions and emulsion gels were
Peifeng Lv, Di Wang, Lei Dai, Xiao-Jing Wu, Yanxiang Gao, Fang Yuan   +5 more
semanticscholar   +1 more source

Isolation of Mitogenic Glycophosphopeptides from Cheese Whey Protein Concentrate

Bioscience, Biotechnology, and Biochemistry, 1996
We investigated the immunological function of cheese whey protein concentrate (CWPC), which is a by-product of cheese production, using mitogenic activity in murine splenocytes as an index. A fraction isolated by gel filtration and anion exchange chromatography of CWPC showed high mitogenic activity, comparable to the activity of lipopolysaccharide ...
S S, Yun, Y, Sugita-Konishi, S, Kumagai, K, Yamauchi   +3 more
openaire   +2 more sources

Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels.

Carbohydrate Polymers, 2020
The effects of Mesona chinensis polysaccharide (MCP) on the water holding capacity (WHC), thermostability, rheological properties, microstructure, and molecular forces of MCP-whey protein isolate (WPI) gels were investigated.
L. Jiang, Yanming Ren, Yuehuan Xiao, Shanshan Liu, Jiahui Zhang, Qiang Yu, Yi Chen, Jianhua Xie   +7 more
semanticscholar   +1 more source

Properties of poly(lactide)–whey protein isolate laminated films

Journal of the Science of Food and Agriculture, 2014
AbstractBACKGROUNDThis study aims to examine the feasibility of a novel multi‐layer barrier film made entirely from biopolymers, which can be disposed after use in an economically and ecologically acceptable way, by employing mechanical strength and moisture barrier of poly(lactide) (PLA) films and oxygen barrier enhancement of whey protein isolate ...
Thunyaluck, Phupoksakul, Manusawee, Leuangsukrerk, Pidsawat, Numpiboonmarn, Anongnat, Somwangthanaroj, Theeranun, Janjarasskul   +4 more
openaire   +2 more sources

Application of whey protein isolate fibrils in encapsulation and protection of β-carotene.

Food Chemistry, 2020
β-Carotene (BC) exhibits several bioactive properties, but its application is restrained due to the unstability and low biological availability. In this study, protein fibrils were prepared from whey protein isolate fibrils (WPIF), which were used as ...
Chao Zhang, Yuying Fu, Zeya Li, Teng Li, Yu-gang Shi, Hujun Xie, Yuan Li, Huanhuan Su, Zhenpeng Li   +8 more
semanticscholar   +1 more source

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

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

Whey protein concentrates and isolates: Processing and functional properties

Critical Reviews in Food Science and Nutrition, 1993
Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig).
C V, Morr, E Y, Ha
openaire   +2 more sources