Nutritional labeling and amino acid profile in high protein Chilean dairy products: a new alternative for health and sports
DISCUSSION: these results show that PYs are a good alternative to promote a correct protein intake, similar to proteins for sports use, so their recommendation could be useful to promote consumption in different populations according to their needs.PMID:34044575 | DOI:10.20960/nh.03632 (Source: Nutricion Hospitalaria)
Source: Nutricion Hospitalaria - May 28, 2021 Category: Nutrition Authors: Alice Glaves Berhmann Jos é Gómez-López Mat ías Monsalves Álvarez Source Type: research
Nutritional labeling and amino acid profile in high protein Chilean dairy products: a new alternative for health and sports
DISCUSSION: these results show that PYs are a good alternative to promote a correct protein intake, similar to proteins for sports use, so their recommendation could be useful to promote consumption in different populations according to their needs.PMID:34044575 | DOI:10.20960/nh.03632 (Source: Nutricion Hospitalaria)
Source: Nutricion Hospitalaria - May 28, 2021 Category: Nutrition Authors: Alice Glaves Berhmann Jos é Gómez-López Mat ías Monsalves Álvarez Source Type: research
Nutritional labeling and amino acid profile in high protein Chilean dairy products: a new alternative for health and sports
DISCUSSION: these results show that PYs are a good alternative to promote a correct protein intake, similar to proteins for sports use, so their recommendation could be useful to promote consumption in different populations according to their needs.PMID:34044575 | DOI:10.20960/nh.03632 (Source: Nutricion Hospitalaria)
Source: Nutricion Hospitalaria - May 28, 2021 Category: Nutrition Authors: Alice Glaves Berhmann Jos é Gómez-López Mat ías Monsalves Álvarez Source Type: research
Nutritional labeling and amino acid profile in high protein Chilean dairy products: a new alternative for health and sports
DISCUSSION: these results show that PYs are a good alternative to promote a correct protein intake, similar to proteins for sports use, so their recommendation could be useful to promote consumption in different populations according to their needs.PMID:34044575 | DOI:10.20960/nh.03632 (Source: Nutricion Hospitalaria)
Source: Nutricion Hospitalaria - May 28, 2021 Category: Nutrition Authors: Alice Glaves Berhmann Jos é Gómez-López Mat ías Monsalves Álvarez Source Type: research
Nutritional labeling and amino acid profile in high protein Chilean dairy products: a new alternative for health and sports
DISCUSSION: these results show that PYs are a good alternative to promote a correct protein intake, similar to proteins for sports use, so their recommendation could be useful to promote consumption in different populations according to their needs.PMID:34044575 | DOI:10.20960/nh.03632 (Source: Nutricion Hospitalaria)
Source: Nutricion Hospitalaria - May 28, 2021 Category: Nutrition Authors: Alice Glaves Berhmann Jos é Gómez-López Mat ías Monsalves Álvarez Source Type: research
Whey protein isolate-lignin complexes as encapsulating agents for enhanced survival during spray drying, storage, and in vitro gastrointestinal passage of Lactobacillus reuteri KUB-AC5
Publication date: August 2021Source: LWT, Volume 148Author(s): Phùng Diệp Huy Vũ, Akkaratch Rodklongtan, Pakamon Chitprasert (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 25, 2021 Category: Food Science Source Type: research
Influence of interfacial characteristics and dielectric properties on foam structure preservation during microwave-assisted vacuum drying of whey protein isolate-maltodextrin dispersions
Publication date: Available online 18 May 2021Source: Journal of Food EngineeringAuthor(s): Peter Kubbutat, Ulrich Kulozik, Jannika Dombrowski (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 19, 2021 Category: Food Science Source Type: research
Nanoencapsulation of thyme essential oil: a new avenue to enhance its protective role against oxidative stress and cytotoxicity of zinc oxide nanoparticles in rats
This study aimed to evaluate the potential protective role of encapsulated thyme oil (ETO) against zinc oxide nanoparticles (ZnO-NPs). ETO was prepared using a mixture of whey protein isolate, maltodextrin, and gum Arabic, and ZnO-NPs were synthesized using parsley extract. Six groups of male Sprague-Dawley rats were treated orally for 21 days which included the control group, ZnO-NP-treated group (25 mg/kg body weight (b.w.)), ETO-treated groups at low or high dose (50, 100 mg/kg b.w.), and the groups that received ZnO-NPs plus ETO at the two tested doses. Blood and tissue samples were collected for different assays. The ...
Source: Environmental Science and Pollution Research International - May 17, 2021 Category: Environmental Health Authors: Marwa E Hassan Rasha R Hassan Kawthar A Diab Aziza A El-Nekeety Nabila S Hassan Mosaad A Abdel-Wahhab Source Type: research
Nanoencapsulation of thyme essential oil: a new avenue to enhance its protective role against oxidative stress and cytotoxicity of zinc oxide nanoparticles in rats
This study aimed to evaluate the potential protective role of encapsulated thyme oil (ETO) against zinc oxide nanoparticles (ZnO-NPs). ETO was prepared using a mixture of whey protein isolate, maltodextrin, and gum Arabic, and ZnO-NPs were synthesized using parsley extract. Six groups of male Sprague-Dawley rats were treated orally for 21 days which included the control group, ZnO-NP-treated group (25 mg/kg body weight (b.w.)), ETO-treated groups at low or high dose (50, 100 mg/kg b.w.), and the groups that received ZnO-NPs plus ETO at the two tested doses. Blood and tissue samples were collected for different assays. The ...
Source: Environmental Science and Pollution Research International - May 17, 2021 Category: Environmental Health Authors: Marwa E Hassan Rasha R Hassan Kawthar A Diab Aziza A El-Nekeety Nabila S Hassan Mosaad A Abdel-Wahhab Source Type: research
Development and characterization of whey protein isolate and xylan composite films with and without enzymatic crosslinking
Publication date: Available online 2 May 2021Source: Food HydrocolloidsAuthor(s): Karl Seiwert, Donatien-Pascal Kamdem, Didem Sutay Kocabaş, Zeynep Ustunol (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 2, 2021 Category: Food Science Source Type: research
Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio
Colloids Surf B Biointerfaces. 2021 Apr 10;203:111758. doi: 10.1016/j.colsurfb.2021.111758. Online ahead of print.ABSTRACTInteractions between whey protein isolate (WPI) and hyaluronic acid (HA) were characterized as functions of pH (6.0-1.0) and protein to polysaccharide ratio (R, 1:4-10:1). Intramolecular soluble complexes formed at pHc of 5.6-5.8, followed by intermolecular insoluble complexes formed at pHΦ1 of 4.4-4.6. Complexes at ratios below 4:1 reached maximum optical value at pH 2.4 while samples above 4:1 peaked at pH 3-3.4 then precipitated. WPI/HA coacervates completely dissociated into soluble complex at pH 1...
Source: Colloids and Surfaces - April 17, 2021 Category: Biotechnology Authors: Weigang Zhong Changqing Li Mengxue Diao Mi Yan Cuina Wang Tiehua Zhang Source Type: research
Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio
Colloids Surf B Biointerfaces. 2021 Apr 10;203:111758. doi: 10.1016/j.colsurfb.2021.111758. Online ahead of print.ABSTRACTInteractions between whey protein isolate (WPI) and hyaluronic acid (HA) were characterized as functions of pH (6.0-1.0) and protein to polysaccharide ratio (R, 1:4-10:1). Intramolecular soluble complexes formed at pHc of 5.6-5.8, followed by intermolecular insoluble complexes formed at pHΦ1 of 4.4-4.6. Complexes at ratios below 4:1 reached maximum optical value at pH 2.4 while samples above 4:1 peaked at pH 3-3.4 then precipitated. WPI/HA coacervates completely dissociated into soluble complex at pH 1...
Source: Colloids and Surfaces - April 17, 2021 Category: Biotechnology Authors: Weigang Zhong Changqing Li Mengxue Diao Mi Yan Cuina Wang Tiehua Zhang Source Type: research
Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process
Publication date: Available online 8 April 2021Source: Food ChemistryAuthor(s): Yiguo Zhao, Chenxi Wang, Wei Lu, Cuixia Sun, Xinyuan Zhu, Yapeng Fang (Source: Food Chemistry)
Source: Food Chemistry - April 14, 2021 Category: Food Science Source Type: research
Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio
Publication date: Available online 10 April 2021Source: Colloids and Surfaces B: BiointerfacesAuthor(s): Weigang Zhong, Changqing Li, Mengxue Diao, Mi Yan, Cuina Wang, Tiehua Zhang (Source: Colloids and Surfaces B: Biointerfaces)
Source: Colloids and Surfaces B: Biointerfaces - April 11, 2021 Category: Biochemistry Source Type: research
Preparation and characterization of clove essential oil loaded nanoemulsion and pickering emulsion activated pullulan-gelatin based edible film
Int J Biol Macromol. 2021 Mar 29:S0141-8130(21)00677-2. doi: 10.1016/j.ijbiomac.2021.03.133. Online ahead of print.ABSTRACTThe clove essential oil (CEO) loaded nano and pickering emulsions prepared with Tween 80 and whey protein isolate/inulin mixture, respectively were incorporated into pullulan-gelatin film base fluid at three levels (0.2%, 0.4%, and 0.6%). The droplet sizes of NE and PE loaded with CEO were 15.93 nm and 266.9 nm, respectively. The PDI of CEOs with stable NE and PE were 0.262 and 0.259, respectively. Our results showed the improved compatibility between pullulan-gelatin and essential oil-loaded nanocarri...
Source: International Journal of Biological Macromolecules - April 1, 2021 Category: Biochemistry Authors: Yi Shen Zhi-Jing Ni Kiran Thakur Jian-Guo Zhang Fei Hu Zhao-Jun Wei Source Type: research