Results 51 to 60 of about 29,209 (293)
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
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Perceived thickness and creaminess modulates the short-term satiating effects of high protein drinks [PDF]
, 2013 Previous research suggests that increasing beverage protein content enhances subsequent satiety, but whether this effect is entirely attributable to post-ingestive effects of protein or is partly caused by the distinct sensory characteristics imparted by
Anne Lluch +8 more
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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
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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
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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
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Advanced Science, EarlyView.This study shows that amyloid fibrils form nematic condensates via liquid–liquid crystalline phase separation (LLCPS). With increasing pH, this transition shifts toward disordered condensates formed through liquid–liquid phase separation (LLPS), in which birefringence with lack of a coherent nematic field symmetry originates from enthalpic fibril ...
Milad Radiom, Raffaele Mezzenga
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Encapsulation of Soursop Leaf Extract (Annona Muricata L) with Xanthan Gum and Whey Protein Isolate Using Foam Mat Drying Method [PDF]
BIO Web of ConferencesSoursop leaves contain polyphenolic compounds, including quercetin, procyanidins, kaempferol, and catechins. These compounds have antioxidant properties that are easily oxidised and sensitive to heat and light.
Warkoyo +2 more
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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 +4 more
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Frontiers in Endocrinology, 2023 Farnesoid X receptor (FXR) and Takeda G protein-coupled Receptor 5 (TGR5), the intestinal bile acid (BA) receptors, regulate the gut-derived hormones including fibroblast growth factor 15/19 (FGF15/19) and serotonin (5-hydrooxytryptamine, 5-HT).
Katsunori Nonogaki, Takao Kaji
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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. +2 more
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