Y.Luo,T.Wang, inProtein Byproducts, 2016 3.2Structure and Composition of Whey Protein Whey proteinis generally considered a group of soluble milk proteins that are separated from casein precipitation by adjusting the pH of milk to 4.6. Whey protein is a globular protein and typically consists of...
Types of Whey Protein: What's the Difference? You may have come across different types of whey protein, but how do you differentiate one from the other? For instance, what is whey protein isolate versus whey protein concentrate? Simply put,whey protein concentrate (WPC)has a higher concentrati...
Protein hydrolysates are commonly used in high-tolerance or hypoallergenic formulae. The relation between the physicochemical properties of hydrolysed proteins (i.e., size, molecular weight distribution, charge, hydrophobicity), and their emulsifying properties is not fully understood. In this work, the...
The effect of modification of milk whey protein (WP) with onion extract and quercetin on their antimicrobial and anticancer activities was studied.WP was modified with onion extract powder rich with quercetin (OE) and quercetin dihydrate (Q) with concentration of (60 mg/g protein) at alkaline ...
The utility of dairy ingredients in the supplementary foods used in the treatment of childhood moderate acute malnutrition (MAM) remains unsettled.We evaluated the effectiveness of a peanut-based ready-to-use supplementary food (RUSF) with soy protein compared with a novel RUSF containing dairy ing...
22 subjects were allocated into either a high-leucine whey protein hydrolysate+carbohydrate group (WHD) or a carbohydrate group (PLA). Subjects completed 12weeks maximal knee extensor training with one leg using eccentric contractions and the other using concentric contractions. Before and after ...
I tried the banana flavour of the Science in Sport Whey and it’s pretty damn delicious. It also has a really ‘natural’ taste, something I don’t find very often with banana flavour protein products. They usually taste like banana sweets, probably because of the over-use of sweeteners....
The whey protein has good properties and functionality,can be used in many food product.The fermented dairy products are more and more popular and like by the consumers.This paper described the composition and functional characteristics of whey protein products and discussed the effects of whey prote...
The objective of this work was to determine the effects of high intensity ultrasound application on the foaming properties of soy protein-polysaccharides mixed solutions. To this end, foaming parameters during foam formation were analyzed. The samples were sonicated for 20 min using ultrasonic processor...
Whey protein is one of the two main proteins found in cow’s milk. In the nursery rhyme where Little Miss Muffet is eating her curds and whey, the whey is the liquid that has separated from the cheese curds. It is a byproduct of the cheesemaking process. Liquid whey becomes a ...