The application of whey protein isolate (WPI)–low methoxyl pectin (LMP) particles generated by complex coacervation as a food-grade high internal phase Pickering emulsion (HIPE) stabilizer was investigated. The coacervation pH greatly influenced the emulsification ability of the resultant WPI–LMP ...
Whey Protein Isolate (WPI), -carrageenan, acid gelation and complex coacervatesProtein-polysaccharide mixtures are used to enhance the texture of dairy products. This study was undertaken to examine the aggregation and gelation of 1% (protein basis) preheated (80 C for 30 min) Whey Protein ...
17, it is possible to produce AF sacs in the CS phase or CS sacs in the AF phase, as well as an interfacial film after layering them on top of each other. Figure 2h–k show confocal microscopy images of the capsule’s wall, including rhodamine-labeled AF, the fluorescein-labeled HA,...
Pea Protein: The Acne-Friendly Alternative to Whey Protein For those battling acne-prone skin, finding the right protein supplement can feel like navigating a minefield. While whey protein is a favorite among fitness enthusiasts, it’s not always kind to your complexion. The good news? There’...
(2016) for whey protein isolate film-forming solutions and W-based films when incorporated with B. animalis ssp. lactis BB-12 and L. casei-01. Gialamas et al. (2010) reported that sorbitol, a polyol-like glycerol, as a plasticizer led to an increase in L. sakei counts for caseinate-...
The aqueous phase was prepared by dissolving whey Stability of vitamin D encapsulated in rice flour-based filled hydrogel 1619 protein isolate (0.5%, w/w) in 5 mM phosphate buffer (pH 7) for 30 min with stirring. A coarse emulsion (5% oil, w/w) was prepared by homogenizing the ...
” Well, protein shake such as whey isolate is very convenient to drink and has a lot of benefits, but don’t’ get discouraged because if you don’t’ have it, then real food is just as good. The perfect post workout meal would be tuna and a side of fruit. ...
Whey protein isolate as a source of vitamin B12 and to lower homocysteine and methylmalonic acid in older person,Dairy Research Institute, United States of America,Interventional,Not Applicable
“Protein quality” is a term that describes both the completeness and the digestibility of a protein. So, if a protein source lacks one or more of the essential amino acids or if it is difficult to digest, then its quality is lower than a protein source that is both complete and easy ...
The objective of the present study is to produce low-fat cheese using double emulsions, as well as to study the effect of the addition of whey protein isolate (WPI), rice protein (RP), or pumpkin seed protein (PSP) in the properties of primary and double emulsions as fat replacers in ...