Results 71 to 80 of about 5,551,149 (347)

Whey protein: The “whey” forward for treatment of type 2 diabetes?

World Journal of Diabetes, 2015
A cost-effective nutritional approach to improve postprandial glycaemia is attractive considering the rising burden of diabetes throughout the world. Whey protein, a by-product of the cheese-making process, can be used to manipulate gut function in order to slow gastric emptying and stimulate incretin hormone secretion, thereby attenuating postprandial
Michael Horowitz, Christopher K. Rayner, Linda E Mignone, Tongzhi Wu   +3 more
openaire   +3 more sources

Self‐Emulsifying Biocatalysis Based on an Amphipathic Protein BslA‐Modified Esterase Functioning as a Fine‐Tuned System for Oil Hydrolysis

Food Bioengineering, EarlyView.
BslA is a promising tool to create an robust self‐emulsifying biocatalysis platform by reducing the droplet sizes of emulsion and improving its stability. It could guarantee the efficient hydrolysis of astaxanthin esters catalyzed by Est3‐14 without extra emusifier, increasing the yield of free astaxanthin to 184 μg·mL−1.
Xiaoxuan Yao, Kunpeng Gao, Hao Dong, Qian Sun, Jingyuan Liu, Yang Hu, Jianan Sun, Xiangzhao Mao   +7 more
wiley   +1 more source

Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications

Journal of Functional Foods, 2021
The massive research interest in whey has strengthened its position among coagulated milk products. Previously conducted reviews demonstrate that whey-derived functional foods provide a cascade of beneficial applications that promote health and wellbeing,
Rahul Mehra, Harish Kumar, Naveen Kumar, Suvartan Ranvir, Atanu Jana, Harpal Singh Buttar, Istvan G. Telessy, Chinaza Godswill Awuchi, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska, Raquel P.F. Guiné   +10 more
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Microencapsulating Properties of Whey Proteins. 2. Combination of Whey Proteins with Carbohydrates

Journal of Dairy Science, 1993
Abstract Anhydrous milk fat was effectively microencapsulated by spray drying in wall systems consisting of combinations of whey protein with with carbohydrates lacking surface-active properties. Whey proteins were effective emulsifiers in the presence of these carbohydrates and enabled microencapsulation even at a concentration of 5% (wt/wt ...
X. Sarda, S.L. Young, Moshe Rosenberg
openaire   +2 more sources

Morphological and Textural Properties of Feta Cheese Made of Vegetable Protease

Food Bioengineering, EarlyView.
ABSTRACT There is a growing market demand for sustainable and ethical products, that initiated the use of vegetable proteases in food production, including cheese. Feta cheese, traditionally made from animal‐derived rennet, can benefit from the incorporation of vegetable proteases for several reasons, including ethical considerations, allergen ...
Sarthak Saxena, Yogesh Khetra, Sangita Ganguly, Soumya Sasmal   +3 more
wiley   +1 more source

Overcoming Toxicity Barriers for Boosting Nisin Synthesis in Lactococcus lactis Strain via Adaptive Laboratory Evolution

Food Chemistry International, EarlyView.
After adaptive laboratory evolution against nisin, improved nisin production and tolerance were found in the evolved strains. To reveal the advantages of the evolved strains, a systematic comparison was made between the starting strains and the domesticated strains in terms of their microscopic morphology, metabolomics, transcriptomics, and whole ...
Xinyue Liu, Yuwei Sun, Jiang Zhu, Fang Wang, Zhijia Liu, Yanfei Wang, Shengbao Cai, Junjie Yi   +7 more
wiley   +1 more source

Effects of the conjugation of whey proteins with gellan polysaccharides on surfactant-induced competitive displacement from the air-water interface.

Journal of Dairy Science, 2016
Whey proteins can be used to stabilize foams and emulsions against coalescence because of their ability to form viscoelastic films at the interface that resist film rupture on collision between colloidal particles.
B. Cai, S. Ikeda
semanticscholar   +1 more source

Interactions between whey protein or polymerized whey protein and soybean lecithin in model system [PDF]

Journal of Dairy Science, 2018
Soybean lecithin is often used as a surfactant in food formulation. The aim of this study was to investigate the interactions between soybean lecithin (SL, 0-3%, wt/vol) and whey protein (WP, 10%, wt/vol) or polymerized whey protein (PWP, 10%, wt/vol) induced by heating WP solutions at 85°C for 0 to 20 min at pH 7.0. The samples were evaluated for zeta
Cuina Wang, Xiaomeng Sun, Mingruo Guo, Mingruo Guo   +3 more
openaire   +2 more sources

Micellar Calcium Phosphate Adjustments in Camel Milk: Rennet‐Induced Gel Properties, Digestibility, and Bioactivities of Bioaccessible Compounds

Food Chemistry International, EarlyView.
Adjusting micellar calcium phosphate (MCP) levels in camel milk significantly influences rennet‐induced gelation, digestibility, and bioactive compound release. Lower MCP content enhances protein hydrolysis, antioxidant activity, and biological functions while reducing gel strength, offering insights for optimizing camel milk‐based nutritional products
Mutamed M. Ayyash, Abdelmoneim H. Ali, Athira Subhash, Afaf Kamal‐Eldin, Basim Abu‐Jdayil   +4 more
wiley   +1 more source

Analysis of carbonylated proteins in cake formulations added with whey protein

Revista Brasileira de Nutrição Esportiva, 2023
Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation.
Alisson de Carvalho Gonçalves, Jaqueline Borges, Renata Campos Leão, Luiz Ricardo Soldi, Katia Aparecida Silva, Guilherme Portari   +5 more
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