Investigation of Functional-technological Properties of Soya Protein [PDF]
, 2018 There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of ...
Kochubei-Lytvynenko, O. (Oksana) +3 more
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Foods, 2023 The stability and digestive properties of a dual-protein emulsion consisting of soy protein isolate (SPI) and whey protein isolate (WPI) have been systematically studied.
Ting-Ting Gao +4 more
doaj +1 more source
Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables. [PDF]
J Sci Food AgricAbstract BACKGROUND Cold plasma (CP) is a promising nonthermal technology for tailoring protein structure and functionality. Its ability to induce conformational rearrangements makes it a potential tool for improving the techno‐functional performance of whey protein isolate (WPI). WPI was subjected to CP treatment under varying frequencies (50, 500 and
Horta GO +8 more
europepmc +2 more sources
Fluorescence-based analyser as a rapid tool for determining soluble protein content in dairy ingredients and infant milk formula [PDF]
, 2018 peer-reviewedAbstract: Milk protein, in particular native whey protein, is of interest to dairy manufacturers as a measure of functional and nutritional quality.
Esquerre, Carlos +4 more
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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
Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions [PDF]
, 2014 We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt.
Binks, Bernard P. +4 more
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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
Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems [PDF]
, 2018 peer-reviewedEncapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature.
Auty, Mark A. +3 more
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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
Green Production of Anionic Surfactant Obtained from Pea Protein [PDF]
, 2011 A pea protein isolate was hydrolyzed by a double enzyme treatment method in order to obtain short peptide sequences used as raw materials to produce lipopeptides-based surfactants.
A Clemente +40 more
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