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Optimizing Protein Bars With Whey Protein Isolate, Pea Protein Isolate, and Blue Whiting (Micromesistius poutassou) Fish Protein Hydrolysate: A Simplex-Centroid Mixture Design Study. [PDF]

Food Sci Nutr
Khodaei D, Noci F, Ryan L.
europepmc   +1 more source

Adenosine Encapsulation and Characterization through Layer-by-Layer Assembly of Hydroxypropyl-β-Cyclodextrin and Whey Protein Isolate as Wall Materials. [PDF]

Molecules
Jin Y, Zhang S.
europepmc   +1 more source

Antimicrobial And Antibiofilm Action Of Eugenia Caryophyllata Essential Oil Microencapsulated With Whey Protein Isolate

Carolina Magalhães Caires Carvalho, Adelci Tavares, Eliane Macedo Sobrinho Santos, Charles Martins Aguilar, Itamar Pereira de Oliveira, Hércules Otacílio Santos, Anna Christina De Almeida   +6 more
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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
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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
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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
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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
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Whey protein isolate–chitosan interactions: A calorimetric and spectroscopy study

Thermochimica Acta, 2009
Isothermal titration calorimetry (ITC) measurements were performed using solutions of whey protein isolate (WPI) and chitosan with different deacetylation degrees (DD), in acetate buffer solutions, pH 3-6. Turbidity measurements were performed in parallel in order to follow the changes in aggregation, so as to get deeper insight on the interaction ...
de Souza, Hiléia K.S., Bai, Guangyue, Gonçalves, Maria do Pilar, Bastos, Margarida   +3 more
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CO2 capture using whey protein isolate

Chemical Engineering Journal, 2011
Abstract The removal of carbon dioxide from the atmosphere is one of the most attractive methods to reduce global warming. This can be achieved by using various kinds of sorbents. In this study, the possibility of using proteins, such as whey protein isolates (WPI), to capture carbon dioxide has been studied, together with the possible mechanisms.
Md. Imtiaz-Ul-Islam, Liang Hong, Timothy Langrish   +2 more
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Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions

1997
The effects of protein polymerization in whey protein isolate-stabilized emulsions on emulsion properties were investigated. Polymerization, involving intermolecular disulfide bonds between whey proteins adsorbed at the oil-water interface, increased with increasing storage time following emulsion formation.
F J, Monahan, D J, McClements, J B, German   +2 more
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