Effect of chitosan-whey protein isolated coatings incorporated with tarragon Artemisia dracunculus essential oil on the quality of Nemipterus japonicus fillets at refrigerated condition.
Abstract The purpose of present work was to assess the effects of chitosan (CH) coating in combination with whey protein isolated (WPI) and tarragon essential oil (TEO) on the bacterial (total mesophilic (TMC) bacteria and psychrotrophic (PTC) bacteria), physicochemical (total volatile bases- nitrogen (TVB-N), pH, thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA)) and sensory properties of Nemipterus japonicus muscle during storage at refrigerator (4 ± 1 °C). The fillet were randomly divided into seven lots and subjected to the following treatments by immersion: chitosan (CH), ...
Source: International Journal of Biological Macromolecules - March 27, 2020 Category: Biochemistry Authors: Farsanipoor A, Khodanazary A, Hosseini SM Tags: Int J Biol Macromol Source Type: research

Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method
Publication date: Available online 11 March 2020Source: Food HydrocolloidsAuthor(s): Xinyu Zhan, Lei Dai, Liang Zhang, Yanxiang Gao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 26, 2020 Category: Food Science Source Type: research

Impact of whey protein isolate and eccentric training on quadriceps mass and strength in patients with anterior cruciate ligament rupture: A randomized controlled trial.
CONCLUSION: Although the study showed numerically better outcomes for the combination of whey protein isolate supplement with isokinetic eccentric training compared with isokinetic eccentric training alone, no statistically significant differences were demonstrated between the groups. PMID: 32152642 [PubMed - as supplied by publisher] (Source: Journal of Rehabilitation Medicine)
Source: Journal of Rehabilitation Medicine - March 12, 2020 Category: Rehabilitation Tags: J Rehabil Med Source Type: research

Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment
Publication date: Available online 10 March 2020Source: Journal of Food EngineeringAuthor(s): Ruijie Shi, Chenglong Ma, Jinpeng Li, Kaili Wang, Abdul Qayum, Chunyan Wang, Aili Li, Zhanmei Jiang (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 11, 2020 Category: Food Science Source Type: research

Whey protein isolate or concentrate combined with concurrent training does not augment performance, cardiorespiratory fitness, or strength adaptations.
CONCLUSIONS: Whey protein supplementation did not differentially influence performance, cardiorespiratory fitness, upper and lower body strength, immune or hormonal adaptations following 6 weeks of concurrent training. PMID: 32141277 [PubMed - as supplied by publisher] (Source: Journal of Sports Medicine and Physical Fitness)
Source: Journal of Sports Medicine and Physical Fitness - March 7, 2020 Category: Sports Medicine Tags: J Sports Med Phys Fitness Source Type: research

Encapsulation of tributyrin with whey protein isolate (WPI) by spray-drying with a three-fluid nozzle
Publication date: Available online 4 March 2020Source: Journal of Food EngineeringAuthor(s): Xueqian Shi, Youngsoo Lee (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 4, 2020 Category: Food Science Source Type: research

Microencapsulation of Lactobacillus rhamnosus ATCC 7469 in whey protein isolate-crystalline nanocellulose-inulin composite enhanced gastrointestinal survivability
Publication date: Available online 2 March 2020Source: LWTAuthor(s): Omid Maleki, Mohammad Alizadeh Khaledabad, Saber Amiri, Asghar Khosrowshahi Asl, Sina Makouie (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - March 3, 2020 Category: Food Science Source Type: research

Physicochemical, mechanical and structural properties of composite edible films based on whey protein isolate/psyllium seed gum.
Abstract A composite film composed of whey protein isolate (WPI) and psyllium seed gum (PSG) was investigated. Its physicochemical, mechanical and structural properties were determined at different ratios of WPI/PSG (1:0, 3:1, 1:1, 1:3, 0:1). WPI/PSG composite films had higher water contact angle and water vapor permeability, as well as lower oxygen permeability and light transmittance as compared with single WPI or PSG films. With the increase in PSG concentration, higher film brightness and whiteness index, and smaller total color difference were observed. The tensile strength and elastic modulus of the ...
Source: International Journal of Biological Macromolecules - March 2, 2020 Category: Biochemistry Authors: Zhang X, Zhao Y, Li Y, Zhu L, Fang Z, Shi Q Tags: Int J Biol Macromol Source Type: research

Performance of oil-in-water emulsions stabilized by different types of surface-active components.
This study allowed to gain a consistent understanding of structure-property relationships on the use of SAC in emulsions. PMID: 32155457 [PubMed - as supplied by publisher] (Source: Colloids and Surfaces)
Source: Colloids and Surfaces - March 2, 2020 Category: Biotechnology Authors: Paulo BB, Alvim ID, Reineccius G, Prata AS Tags: Colloids Surf B Biointerfaces Source Type: research

Impact of the character of the associative interactions between chitosan and whey protein isolate on the structure, thermodynamic parameters, and functionality of their complexes with essential lipids
Publication date: Available online 27 February 2020Source: Food HydrocolloidsAuthor(s): M.G. Semenova, D.V. Zelikina, A.S. Antipova, E.I. Martirosova, N.P. Palmina, S.A. Chebotarev, Y.V. Samuseva, N.G. Bogdanova, V.V. Kasparov (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 27, 2020 Category: Food Science Source Type: research

Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances
Publication date: Available online 26 February 2020Source: LWTAuthor(s): Yu Zhang, Shuang Liang, Jiashi Zhang, Yujie Chi, Bo Tian, Lele Li, Bin Jiang, Dongmei Li, Zhibiao Feng, Chunhong Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - February 27, 2020 Category: Food Science Source Type: research

Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties
Publication date: Available online 25 February 2020Source: Food HydrocolloidsAuthor(s): Jiawei Lin, Xiaoming Guo, Chao Ai, Tao Zhang, Shujuan Yu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 26, 2020 Category: Food Science Source Type: research

Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method
Publication date: Available online 20 February 2020Source: Food HydrocolloidsAuthor(s): Qian Liu, Heping Cui, Bertrand Muhoza, Emmanuel Duhoranimana, Shuqin Xia, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming ZhangAbstractThe current study was devoted to preparing biopolymer nanoparticles stable to harsh environment (extreme pH, high ionic strength and high temperature) to improve the protection of cinnamaldehyde. Cinnamaldehyde-loaded nanoparticles (NPs-C) were prepared by heating electrostatic complexes of whey protein isolate-dextran conjugate (WPI-Dex) and chondroitin sulfate (ChS) in the presence of cin...
Source: Food Hydrocolloids - February 22, 2020 Category: Food Science Source Type: research

Denatured food protein-coated nanosuspension: A promising approach for anticancer delivery of hydrophobic drug
In this study, the Whey protein isolate (WPI) stabilized disulfiram nanosuspension (DSF-Ns) were prepared by the anti-solvent precipitation-ultrasonication method, and a single factor study was carried out to optimize the formulation based on the particle size and polydispersity index (PDI). The optimized DSF-Ns had a particle size 148.68 ± 1.16 nm, a PDI 0.179 ± 0.012, a surface charge of −25.92 ± 2.12 mV and RDI 102.15%. The transmission electron microscopy analysis indicated the spherical shape of nanoparticles without any clusters. Also, the DSC and PXRD analytical techniques showed an amorphous state of D...
Source: Journal of Molecular Liquids - February 19, 2020 Category: Molecular Biology Source Type: research

The hydrogel of whey protein isolate coated by lotus root amylopectin enhance the stability and bioavailability of quercetin
In this study, whey protein isolate (WPI)-quercetin (Que)-lotus root amylopectin (LRA) hydrogels (WPI-QUE-LRA) was developed to improve the solubility, stability and bioavailability of quercetin. Results showed that the favorable WPI-QUE-LRA was formed using WPI and LRA in the ratio of 1:2 at pH 7.0. Under this condition, the average size, polydispersity index, zeta potential of the WPI-QUE-LRA was 179.5 nm, 0.271, −18.6 mV, respectively. The analysis of transmission electron microscopy, fourier transform infrared spectroscopy and X-ray diffractometer revealed that the quercetin was successfully encapsulated in WPI-L...
Source: Carbohydrate Polymers - February 18, 2020 Category: Biomedical Science Source Type: research