Results 71 to 80 of about 67,704 (285)

Protein hydrolysates in cell culture: Toward multi‐omics characterization

Biotechnology Progress, EarlyView.
While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe, Brandon M. Wrage, Angel Varela‐Rohena, Stanislav Sokolenko   +3 more
wiley   +1 more source

Improving Antioxidants and Physicochemical Properties of Wild Rice Noodles by Fortification With Carrot Powder

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Wild rice (WR), a nutritious cereal rich in phytochemicals, remains underutilized despite its health benefits. This study explored deep purple (DP), purple sun hybrid (PSH), purple haze (PH), cosmic purple (CP), and vistaric sky blue (VSB) carrot powders as fortificants in WR noodles at 10%, 20%, and 30% levels in ...
Beverly Cheruto Too, Daniel Zogona, Daniela Herrera Balandrano, Trust Beta   +3 more
wiley   +1 more source

Mechanical Characterization of Acidic Casein Gels From Micellar Casein Powder: Influence of Lactose and Sucrose

ChemFoodChem, EarlyView.
Two‐stage linear force–displacement curves reveal that networks of acidic casein gels made of MC–powder are strengthened with increasing sugar content and a sugar peak appears. The system dynamics analysis decomposes this peak into an elastic sugar–protein interaction, likely due to weak hydrogen bonds, and a viscous gel network component.
Ronald Gebhardt, Thomas Pütz
wiley   +1 more source

Effects of lactation stage, parity, beta-lactoglobulin genotype and milk SCC on whey protein composition in Sarda dairy ewes [PDF]

, 2003
In 90 Sarda dairy ewes the effects of lactation stage, parity, beta-lactoglobulin genotypes, and somatic cell count (SCC) on the milk content of total protein (TP), casein (CN), whey protein (WP) and its fractions alpha-lactalbumin (ALA), beta ...
Battacone, Gianni, Feligini, Maria, Macciotta, Nicolò Pietro Paolo, Nudda, Anna, Pulina, Giuseppe   +4 more
core  

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., Destribats, Mathieu, Gehin-Delval, Cécile, Rouvet, Martine, Schmitt, Christophe   +4 more
core   +1 more source

Milk whey protein concentration and mRNA associated with β-lactoglobulin phenotype [PDF]

, 2000
Two common genetic variants of β-lactoglobulin (β-lg), A and B, exist as co- dominant alleles in dairy cattle (Aschaffenburg, 1968). Numerous studies have shown that cows homozygous for β-lg A have more β-lg and less α-lactalbumin (α-la) and casein in ...
Auldist, Martin J., L'Huillier, Phil J., Langley, Brett, McLaren, Robert D., Molan, Peter C., Prosser, Colin G., Turner, Sally-Anne   +6 more
core   +2 more sources

Spouted bed drying parameters and adjuvant effects on polyphenol retention and antioxidant activity in mango peel powders

The Canadian Journal of Chemical Engineering, EarlyView.
Spouted bed drying of mango peels with colloidal SiO2 and corn starch produces a free‐flowing powder with reduced agglomeration, increased drying yield, and preserved antioxidant and polyphenol content. Abstract The production of polyphenol‐rich powders is a promising strategy for valorizing agro‐industrial byproducts. This study evaluated drying yield,
Guilherme Henrique Alves Pinto, Fábio Bentes Freire, José Teixeira Freire, Wanderley Pereira Oliveira   +3 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
doaj  

Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability [PDF]

, 2015
A value-added functional beverage is formulated utilizing unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system.
Chatterjee, Gourab, Das, Sumita, De Neve, Jan, Dutta, Abhishek   +3 more
core  

Recent Progress on Enzyme Immobilization: Materials, Strategies, and Applications

Food Bioengineering, EarlyView.
Enzyme immobilization technology has undergone substantial evolution driven by advances in materials science. This review systematically examines the recent advances in enzyme immobilization since 2024, with a focused analysis of five major categories of enzyme carriers including covalent organic framework, metal‐organic frameworks, polymers, carbon ...
Shuran Wang, Ruoke Li, Yixuan Xie, Hanya Zhang, Xiaoyu Huang, Siwei Chen, Weixin Xu, Yueling Liu   +7 more
wiley   +1 more source