Formation mechanism and environmental stability of whey protein isolate-zein core-shell complex nanoparticles using the pH-shifting method
Publication date: Available online 24 November 2020Source: LWTAuthor(s): Yang Wei, Xinyu Zhan, Lei Dai, Liang Zhang, Like Mao, Fang Yuan, Jinfang Liu, Yanxiang Gao (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - November 24, 2020 Category: Food Science Source Type: research
Impact of whey protein isolate/sodium montmorillonite/sodium metabisulfite coating on the shelf life of fresh eggs during storage
Publication date: Available online 21 November 2020Source: LWTAuthor(s): Rodrigo de Araújo Soares, Elisabeth Mary Cunha da Silva, Marali Vilela Dias, Roberta Hilsdorf Piccoli, Edison José Fassani, Soraia Vilela Borges (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - November 23, 2020 Category: Food Science Source Type: research
Reinforcing the rheological and mechanical properties of WPI nanocomposite hydrogels with birefringence morphologies.
This study shows a simple and low-cost strategy to the synthesis of nanofibril-WPI gels with superior characteristics, compared with the conventional WPI gel.
PMID: 33188813 [PubMed - as supplied by publisher] (Source: International Journal of Biological Macromolecules)
Source: International Journal of Biological Macromolecules - November 11, 2020 Category: Biochemistry Authors: Khalesi H, Lu W, Fang Y Tags: Int J Biol Macromol Source Type: research
The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures
Publication date: Available online 3 November 2020Source: Food Research InternationalAuthor(s): Hoda Khalesi, Cuixia Sun, He Jun, Wei Lu, Yapeng Fang (Source: Food Research International)
Source: Food Research International - November 3, 2020 Category: Food Science Source Type: research
Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage
Publication date: Available online 23 October 2020Source: LWTAuthor(s): D. Carullo, G.V. Barbosa Cánovas, G. Ferrari (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - October 24, 2020 Category: Food Science Source Type: research
Noncovalent Interaction of Cyanidin-3-O-glucoside with Whey Protein Isolate and β-lactoglobulin: Focus on Fluorescence Quenching and Antioxidant Properties
Publication date: Available online 12 October 2020Source: LWTAuthor(s): Yueyue Meng, Linlin Hao, Ying Tan, Yuzhuo Yang, Libo Liu, Chun Li, Peng Du (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - October 13, 2020 Category: Food Science Source Type: research
Foaming behavior of colloidal whey protein isolate micro-particle dispersions
Publication date: 20 January 2021Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects, Volume 609Author(s): Alev Emine İnce Coşkun, Özgül Özdestan Ocak (Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects)
Source: Colloids and Surfaces A: Physicochemical and Engineering Aspects - October 13, 2020 Category: Chemistry Source Type: research
Effect of chitosan structure modification and complexation to whey protein isolate on oil/water interface stabilization
Publication date: 2 February 2021Source: Chemical Engineering Science, Volume 230Author(s): I.S. Lopes, M. Michelon, L.G.R. Duarte, P. Prediger, R.L. Cunha, C.S.F. Picone (Source: Chemical Engineering Science)
Source: Chemical Engineering Science - October 10, 2020 Category: Chemistry Source Type: research
Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
Publication date: Available online 7 October 2020Source: Food StructureAuthor(s): Wahyu Wijaya, Sevde Turan, Arima Diah Setiowati, Koen Dewettinck, Ashok R. Patel, Paul Van der Meeren (Source: Food Structure)
Source: Food Structure - October 9, 2020 Category: Food Science Source Type: research
Very low ileal nitrogen and amino acid digestibility of zein compared to whey protein isolate in healthy volunteers
ConclusionsOur findings provide data on ileal digestibility of WPI and zein AAs in healthy humans and, in contrast to WPI, zein is poorly digestible. This study was registered atclinicaltrials.gov as NCT03279211. (Source: American Journal of Clinical Nutrition)
Source: American Journal of Clinical Nutrition - October 6, 2020 Category: Nutrition Source Type: research
Very low ileal nitrogen and amino acid digestibility of zein compared to whey protein isolate in healthy volunteers.
CONCLUSIONS: Our findings provide data on ileal digestibility of WPI and zein AAs in healthy humans and, in contrast to WPI, zein is poorly digestible. This study was registered at clinicaltrials.gov as NCT03279211.
PMID: 33021640 [PubMed - as supplied by publisher] (Source: The American Journal of Clinical Nutrition)
Source: The American Journal of Clinical Nutrition - October 6, 2020 Category: Nutrition Authors: Calvez J, Benoit S, Piedcoq J, Khodorova N, Azzout-Marniche D, Tomé D, Benamouzig R, Airinei G, Gaudichon C Tags: Am J Clin Nutr Source Type: research
Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees
Publication date: Available online 1 October 2020Source: Arabian Journal of ChemistryAuthor(s): Junge Shang, Fang Zhong, Song Zhu, Jiaoling Wang, Dejian Huang, Yue Li (Source: Arabian Journal of Chemistry)
Source: Arabian Journal of Chemistry - October 1, 2020 Category: Chemistry Source Type: research
Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage
Publication date: November 2020Source: Food Research International, Volume 137Author(s): Arezu Bassijeh, Sara Ansari, Seyed Mohammad Hashem Hosseini (Source: Food Research International)
Source: Food Research International - September 30, 2020 Category: Food Science Source Type: research
Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate
Publication date: Available online 29 September 2020Source: LWTAuthor(s): Ruijie Shi, Tong Li, Meng Li, Gantumur Munkh-Amgalan, Abdul Qayum, Akhunzada Bilawal, Zhanmei Jiang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - September 29, 2020 Category: Food Science Source Type: research
Development of antibacterial nanoemulsions incorporating thyme oil: layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride
Publication date: Available online 8 September 2020Source: Food ChemistryAuthor(s): Siqi Li, Jialin Sun, Jun Yan, Sairui Zhang, Chao Shi, David Julian McClements, Xuebo Liu, Fuguo Liu (Source: Food Chemistry)
Source: Food Chemistry - September 9, 2020 Category: Food Science Source Type: research
