Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol
Publication date: Available online 20 February 2021Source: Food HydrocolloidsAuthor(s): Yizhou Xu, Jiulin Wu, Shaoyun Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 22, 2021 Category: Food Science Source Type: research
Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing.
Abstract
This work concerns how starch-protein interplay affects the multi-scale structures (e.g., short- and long-range orders, nanoscale structure and morphology) of starch undergoing thermal processing (pasting) involving heating and cooling at high water content. An indica rice starch (IRS) and three proteins (whey protein isolate, WPI; soy protein isolate, SPI; casein, CS) were used. By inspecting rheological profiles of mixed systems before and after adding chemicals, IRS-WPI and IRS-CS showed mainly hydrophobic molecular interaction; and IRS-SPI exhibited hydrophobic, hydrogen bonding and electrosta...
Source: International Journal of Biological Macromolecules - February 4, 2021 Category: Biochemistry Authors: Wang J, Zhao S, Min G, Qiao D, Zhang B, Niu M, Jia C, Xu Y, Lin Q Tags: Int J Biol Macromol Source Type: research
Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: effects of protein concentration, pH and heat treatment
Publication date: Available online 30 January 2021Source: Food HydrocolloidsAuthor(s): Beibei Zhou, John T. Tobin, Stephan Drusch, Sean A. Hogan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 30, 2021 Category: Food Science Source Type: research
Fabrication of whey protein isolate-sodium alginate nanocomplex for curcumin solubilization and stabilization in a model fat-free beverage
Publication date: 30 June 2021Source: Food Chemistry, Volume 348Author(s): Jiang Yi, Gaofei Peng, Shujuan Zheng, Zhen Wen, Chao Gan, Yuting Fan (Source: Food Chemistry)
Source: Food Chemistry - January 26, 2021 Category: Food Science Source Type: research
Fabrication of iron loaded whey protein isolate/gum arabic nanoparticles and its adsorption activity on oil-water interface
Publication date: Available online 19 January 2021Source: Food HydrocolloidsAuthor(s): Xiaolin Yao, Kai Xu, Meng Shu, Ning Liu, Li Na, Xiaoyu Chen, Katsuyoshi Nishinari, Glyn O. Phillips, Fatang Jiang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 19, 2021 Category: Food Science Source Type: research
Effect of whey protein isolate/chitosan/microcrystalline cellulose/PET multilayer bottles on the shelf life of rosebud beverages
Publication date: 15 June 2021Source: Food Chemistry, Volume 347Author(s): Zi-Chun Wang, Chen-Qiang Qin, Xia Zhang, Qian Wang, Ruo-Xuan Li, Di-Feng Ren (Source: Food Chemistry)
Source: Food Chemistry - January 19, 2021 Category: Food Science Source Type: research
Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs
Publication date: Available online 16 January 2021Source: Food HydrocolloidsAuthor(s): Zhendong He, Tianyi Ma, Weiwei Zhang, Erzheng Su, Fuliang Cao, Meigui Huang, Yaosong Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 17, 2021 Category: Food Science Source Type: research
Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate
Publication date: Available online 11 November 2020Source: Food HydrocolloidsAuthor(s): Loleny Tavares, Hiléia K.S. Souza, Maria Pilar Gonçalves, Cristina M.R. Rocha (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 15, 2021 Category: Food Science Source Type: research
Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates
Publication date: Available online 14 January 2021Source: Food ChemistryAuthor(s): Majid Nooshkam, Mehdi Varidi (Source: Food Chemistry)
Source: Food Chemistry - January 15, 2021 Category: Food Science Source Type: research
Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies
Publication date: Available online 7 January 2021Source: Food Research InternationalAuthor(s): Gang Wu, Xiaodan Hui, Jianlou Mu, Margaret A. Brennan, Charles S. Brennan (Source: Food Research International)
Source: Food Research International - January 9, 2021 Category: Food Science Source Type: research
Application of whey protein isolate fibrils in encapsulation and protection of β-carotene
Publication date: 1 June 2021Source: Food Chemistry, Volume 346Author(s): Chao Zhang, Yuying Fu, Zeya Li, Teng Li, Yugang Shi, Hujun Xie, Yuan Li, Huanhuan Su, Zhenpeng Li (Source: Food Chemistry)
Source: Food Chemistry - January 9, 2021 Category: Food Science Source Type: research
Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate
Publication date: Available online 16 December 2020Source: Food HydrocolloidsAuthor(s): H.T. Kristensen, Q. Denon, I. Tavernier, S.B. Gregersen, M. Hammershøj, P. Van der Meeren, K. Dewettinck, T.K. Dalsgaard (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research
Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese
Publication date: April 2021Source: Food Hydrocolloids, Volume 113Author(s): Sohrab Sharifi, Mahmoud Rezazad-Bari, Mohammad Alizadeh, Hadi Almasi, Saber Amiri (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 10, 2020 Category: Food Science Source Type: research
Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method.
This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic (GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a spray-drying method. Three formulations of protein-based (PB) (WPI: MD, 2:1), carbohydrate-based (CHOB) (GA: MD, 2:1), and mixed (MIX) (WPI: GA: MD, 1:1:1) wall materials were designed. The moisture content and water activity were in the range of 1.65-3.67% and 0.17-0.31, respectively, which is suitable for long-term storage. The best results were achieved when gurum seed oil was microencapsulated with carbohydrate-based, where it had the highest ...
Source: International Journal of Biological Macromolecules - December 10, 2020 Category: Biochemistry Authors: Karrar E, Mahdi AA, Sheth S, Mohamed Ahmed IA, Manzoor MF, Wei W, Wang X Tags: Int J Biol Macromol Source Type: research
High gas barrier properties of whey protein isolate-coated multi-layer film at pilot plant facility and its application to frozen marinated meatloaf packaging
Publication date: Available online 27 November 2020Source: Food Packaging and Shelf LifeAuthor(s): Hong-geon Song, Inyoung Choi, Young Ju Choi, Chan Suk Yoon, Jaejoon Han (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - November 27, 2020 Category: Food Science Source Type: research
