Results 41 to 50 of about 27,528 (262)

Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate [PDF]

Shipin Kexue
In 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

Impact of whey protein isolate and eccentric training on quadriceps mass and strength in patients with anterior cruciate ligament rupture: A randomized controlled trial

Journal of Rehabilitation Medicine
Objective: 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, Hongshi Huang, Yuanyuan Yu, Jie Yang, Zixuan Liang, Cuiqing Chang   +5 more
doaj   +1 more source

Justification of membrane filtration parameters in the production of whey protein isolate

Пищевые системы
The 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, E. B. Stanislavskaya, E. V. Bogdanova, E. D. Shabalova   +3 more
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, A Tsoukala, A Villanueva, AF Dexter, Bénédicte Portet, C Megias, C Rondel, Caroline Rondel, CN Mulligan, D Kitamoto, EA Pena-Ramos, FM Netto, Françoise Silvestre, H Frister, H Schägger, Isabelle Alric, J Vioque, Jean-François Blanco, JS Hamada, JY Lee, K Pommer, K Yasamatsu, LA Graaf De, LM Humiski, M Dall Aaslyng, M Karamac, M Le Gall, MC Marquez, MPC Silvestre, MR Infante, P Anastas, PM Nielsen, R Amarowicz, R Sanchez-Vioque, R Sanchez-Vioque, R Sinha, RT Swank, S Jung, TS Padmashree, UK Laemmli, Zéphirin Mouloungui   +40 more
core   +2 more sources

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, A E, Croissant, M A, Drake   +2 more
openaire   +2 more sources

Excipient Emulsion–Based Delivery Systems for Enhancing Carotenoid Bioavailability: Advances in Formulation and Gastrointestinal Fate

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan, Elifsu Nemli, Esra Capanoglu, Merve Tomas   +3 more
wiley   +1 more source

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

Foods, 2020
This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0–250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%
Valeska F. Sager, Merete B. Munk, Mikka Stenholdt Hansen, Wender L. P. Bredie, Lilia Ahrné   +4 more
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

Two phase aqueous extraction of whey proteins in a polyethylene glycol - arabinogalactan system [PDF]

, 2014
The whey protein separation potential of aqueous two-phase systems of arabinogalactan [AG] (Lonza FiberAidTM) and polyethylene glycol [PEG], buffered with 10 mmol/g phosphate or citrate buffer, was studied.
Lay, Mark C., Ng, Timothy, Swan, Janis E.   +2 more
core  

Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley   +1 more source