Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion
Int J Biol Macromol. 2021 Jul 13:S0141-8130(21)01498-7. doi: 10.1016/j.ijbiomac.2021.07.062. Online ahead of print.ABSTRACTThe present work aims to fabricate the genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates (G-AWC) to stabilize W/O/W emulsions for encapsulation and delivery of grape seed proanthocyanins (GSP). After crosslinking reaction, the molecular weight was increased and surface hydrophobicity was decreased. Then, the G-AWC and polyglycerol polyricinoleate (PGPR, a lipophilic emulsifier) were employed to prepare a GSP-loaded W/O/W emulsion with the addition of gelatin and sucro...
Source: International Journal of Biological Macromolecules - July 16, 2021 Category: Biochemistry Authors: Yaocheng Huang Jiawei Lin Xiangyi Tang Zhiming Wang Shujuan Yu Source Type: research
Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Mingfeng Xu, Zhenghao Lian, Xiaoqiao Chen, Xing Yao, Cairu Lu, Xiaoying Niu, Maojun Xu, Qin Zhu (Source: Food Chemistry)
Source: Food Chemistry - July 14, 2021 Category: Food Science Source Type: research
Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt
Publication date: October 2021Source: LWT, Volume 150Author(s): Hongjuan Li, Tingting Liu, Xuan Zou, Chen Yang, Hongbo Li, Wenming Cui, Jinghua Yu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Development of Lactobacillus acidophilus LA5-loaded whey protein isolate/lactose bionanocomposite powder by electrospraying: A strategy for entrapment
Publication date: October 2021Source: Food Bioscience, Volume 43Author(s): Saber Amiri, Mehrdad Jafarzadeh Teymorlouei, Mahmoud Rezazadeh Bari, Mohammad Alizadeh Khaledabad (Source: Food Bioscience)
Source: Food Bioscience - July 5, 2021 Category: Food Science Source Type: research
Oxygen concentration of gut luminal contents varies post ‐prandially in growing pigs
AbstractThe oxygen (O2) concentration of gastrointestinal tract (GIT) contents decreases distally, but little is known about how O2 concentrations are influenced by ingestion of a meal. The O2 concentration in luminal contents at different GIT locations (stomach [cardia and pylorus], proximal, mid- and distal small intestine and caecum) and how these concentrations changed post-prandially were determined. Fifty entire male pigs (22 kg bodyweight at the start of study) were fed semi-synthetic diets containing casein, α-lactalbumin, whey protein isolate or zein as the sole source of protein for 8 days. A further group of...
Source: Journal of Animal Physiology and Animal Nutrition - June 26, 2021 Category: Zoology Authors: Carlos A. Montoya,
Eva Maier,
Milena Banic,
Warren C. McNabb,
Paul J. Moughan Tags: ORIGINAL ARTICLE Source Type: research
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Yueyue Meng, Chun Li (Source: Food Chemistry)
Source: Food Chemistry - June 25, 2021 Category: Food Science Source Type: research
Oxygen concentration of gut luminal contents varies post ‐prandially in growing pigs
AbstractThe oxygen (O2) concentration of gastrointestinal tract (GIT) contents decreases distally, but little is known about how O2 concentrations are influenced by ingestion of a meal. The O2 concentration in luminal contents at different GIT locations (stomach [cardia and pylorus], proximal, mid- and distal small intestine and caecum) and how these concentrations changed post-prandially were determined. Fifty entire male pigs (22 kg bodyweight at the start of study) were fed semi-synthetic diets containing casein, α-lactalbumin, whey protein isolate or zein as the sole source of protein for 8 days. A further group of...
Source: Journal of Animal Physiology and Animal Nutrition - June 25, 2021 Category: Zoology Authors: Carlos A. Montoya,
Eva Maier,
Milena Banic,
Warren C. McNabb,
Paul J. Moughan Tags: ORIGINAL ARTICLE Source Type: research
pH and NaCl effects on the interactions between safranal and whey protein isolate
Publication date: Available online 16 June 2021Source: Food BioscienceAuthor(s): Samira Feyzi, Mehdi Varidi, Mohammad Reza Housaindokht, Zarrin Es'haghi (Source: Food Bioscience)
Source: Food Bioscience - June 16, 2021 Category: Food Science Source Type: research
Preparation and characterization of whey protein isolate/chitosan/microcrystalline cellulose composite films
A new type of biodegradable WPI/CS/MCC composite film was prepared. The film-forming materials (WPI, CS and MCC) have good compatibility. Compared to WPI or CS films, composite films made by WPI, CS and MCC had better mechanical properties and moisture barrier properties. AbstractA bio-based composite film was prepared using whey protein isolate (WPI), chitosan (CS) and microcrystalline cellulose (MCC). The effects of film-forming material concentration ratio, pH value and glycerin addition on the mechanical properties, water vapour permeability and transmittance of the composite film were investigated using response surfa...
Source: Packaging Technology and Science - June 8, 2021 Category: Food Science Authors: Xinyu Zhai,
Xia Zhang,
Huanping Ao,
Yuxi Yin,
Xue Li,
Difeng Ren Tags: RESEARCH ARTICLE Source Type: research
Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation
Publication date: Available online 4 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Manoj J. Dev, Aniruddha B. Pandit, Rekha S. Singhal (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 5, 2021 Category: Food Science Source Type: research
Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Meng Li, Rui Yu, Runxiao Fu, Yanting He, Panpan Zhao, Zhanmei Jiang, Juncai Hou (Source: Food Chemistry)
Source: Food Chemistry - June 4, 2021 Category: Food Science Source Type: research
Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles
Publication date: August 2021Source: LWT, Volume 148Author(s): Qian Liu, Heping Cui, Bertrand Muhoza, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, Chi-Tang Ho (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 1, 2021 Category: Food Science Source Type: research
Enhanced synthesis of succinylated whey protein isolate by pulsed electric field pretreatment
Publication date: Available online 29 May 2021Source: Food ChemistryAuthor(s): Fei-Yue Xu, Qing-Hui Wen, Rui Wang, Jian Li, Bo-Ru Chen, Xin-An Zeng (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2021 Category: Food Science Source Type: research
Whey protein isolate modified with sodium tripolyphosphate gel: A novel pH-sensitive system for controlled release of Lactobacillus plantarum
Publication date: Available online 29 May 2021Source: Food HydrocolloidsAuthor(s): An-Qi Zhang, Jia-Ling He, Yan-Wang, Xu Zhang, Zan-Hao Piao, Yu-Ting Xue, Ying-Hua Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 31, 2021 Category: Food Science Source Type: research
Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility
Publication date: August 2021Source: LWT, Volume 148Author(s): Weili Xu, Kangxing Lv, Wei Mu, Shaobo Zhou, Yang Yang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 28, 2021 Category: Food Science Source Type: research
