Results 31 to 40 of about 152,266 (262)
eFood, 2023 The objective of this research was to encapsulate probiotic bacteria based on the protein matrix and investigate the influences on the survival of probiotic bacteria during spray drying, in vitro gastrointestinal digestion, heating, and storage.
Rui Zhou +5 more
doaj +1 more source
Properties of Cast Films Made from Different Ratios of Whey Protein Isolate, Hydrolysed Whey Protein Isolate and Glycerol [PDF]
Materials, 2013 Whey protein isolate (WPI)-based cast films are very brittle, due to several chain interactions caused by a large amount of different functional groups. In order to overcome film brittleness, plasticizers, like glycerol, are commonly used. As a result of adding plasticizers, the free volume between the polymer chains increases, leading to higher ...
openaire +2 more sources
Food Chemistry AdvancesIn the present study, the soy protein and whey protein isolates were hydrolysed using food-grade endoenzymes (papain and pancreatin) for different time periods (10, 30, 60, 90, and 120 min) at 35 °C. Several functional properties were examined at various
Pavel Rout +2 more
doaj +1 more source
Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch.
Journal of Dairy Science, 2021 We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties.
Lokesh Kumar +3 more
semanticscholar +1 more source
Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate [PDF]
Shipin KexueIn this study, the release of free fat acids (FFA) from and the digestion characteristics of curcumin nanoemulsions constructed using whey protein isolate (WPI)-(-)-epigallocatechin-3-gallate (ECGG) graft copolymers with 3% and 4% grafting degrees as ...
LI Yanxin, CHEN Liying, LI Yan, XIE Xin’an, LI Lu
doaj +1 more source
Stability of lutein encapsulated whey protein nano-emulsion during storage. [PDF]
PLoS ONE, 2018 Lutein is a hydrophobic carotenoid that has multiple health functions. However, the application of lutein is limited due to its poor solubility in water and instability under certain conditions during storage.
Changhui Zhao, Xue Shen, Mingruo Guo
doaj +1 more source
Journal of Rehabilitation MedicineObjective: To examine the effects of combining whey protein isolate supplement with preoperative isokinetic eccentric training on quadriceps mass and strength following anterior cruciate ligament rupture. Design: Randomized controlled trial.
Xiaoyuan Zhang +5 more
doaj +1 more source
Justification of membrane filtration parameters in the production of whey protein isolate
Пищевые системыThe research was aimed at studying the combined effect of micro- and ultrafiltration technological parameters for justification of rational modes in the production of whey protein isolate.
E. I. Melnikova +3 more
doaj +1 more source
Characterization of Dried Whey Protein Concentrate and Isolate Flavor [PDF]
Journal of Dairy Science, 2005 The flavor of whey protein concentrates (WPC 80) and whey protein isolates (WPI) was studied using instrumental and sensory techniques. Four WPC 80 and 4 WPI, less than 3 mo old, were collected in duplicate from 6 manufacturers in the United States. Samples were rehydrated and evaluated in duplicate by descriptive sensory analysis.
M E, Carunchia Whetstine +2 more
openaire +2 more sources
Alternating High‐Fat and Polysaccharide Diets Modulates Gut Phage‐Bacterial Interplay
Advanced Science, EarlyView.This study reveals how alternating high‐fat and polysaccharide diets reshape the human gut virome and enhance phage‐bacteria interactions. Using large‐scale metagenomic meta‐analysis and a time‐resolved mouse model, the authors show that diets strongly modulate phage abundance, lifestyle, and gene exchange, offering new insights into nutrition‐guided ...
Fengxiang Zhao +6 more
wiley +1 more source