Bongkosh Vardhanabhuti

Works (8)

Updated: July 5th, 2023 16:02

2011 journal article

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

Food Hydrocolloids, 27(2), 411–420.

By: K. Ryan n, B. Vardhanabhuti n, D. Jaramillo*, J. Zanten n, J. Coupland * & E. Foegeding n

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Source: NC State University Libraries
Added: August 6, 2018

2010 conference paper

Evidence of interactions between whey proteins and mucin their implication on the astringency mechanism of whey proteins at low pH

Gums and Stabilisers for the Food Industry 15, 137–146.

By: B. Vardhanabhuti & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH

JOURNAL OF DAIRY SCIENCE, 93(5), 1900–1909.

By: M. Kelly n, B. Vardhanabhuti n, P. Luck n , M. Drake n, J. Osborne n & E. Foegeding n

Contributors: M. Kelly n, B. Vardhanabhuti n, P. Luck n , M. Drake n, J. Osborne n & E. Foegeding n

author keywords: astringency; beta-lactoglobulin; saliva
MeSH headings : Adult; Beverages / analysis; Buffers; Female; Humans; Hydrogen-Ion Concentration; Lactoglobulins / chemistry; Male; Milk Proteins / chemistry; Saliva / chemistry; Saliva / physiology; Sucrose / analogs & derivatives; Sucrose / chemistry; Taste; Whey Proteins; Young Adult
TL;DR: Both sensory evaluation and in vitro study of interactions between beta-LG and saliva indicate that astringency of whey proteins is a complex process determined by the extent of aggregation occurring in the mouth, which depends on the whey protein beverage pH and buffering capacity in addition to saliva flow rate. (via Semantic Scholar)
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13. Climate Action (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018

2010 journal article

Roles of charge interactions on astringency of whey proteins at low pH

JOURNAL OF DAIRY SCIENCE, 93(5), 1890–1899.

By: B. Vardhanabhuti n, M. Kelly n, P. Luck n , M. Drake n & E. Foegeding n

Contributors: B. Vardhanabhuti n, M. Kelly n, P. Luck n , M. Drake n & E. Foegeding n

author keywords: whey protein; beverage; astringency
MeSH headings : Adult; Buffers; Electrophoresis, Polyacrylamide Gel; Female; Humans; Hydrogen-Ion Concentration; Lactoferrin / chemistry; Lactoglobulins / chemistry; Male; Milk Proteins / chemistry; Saliva / chemistry; Taste; Whey Proteins; Young Adult
TL;DR: It can be concluded that interactions between positively charged whey proteins and salivary proteins play a role in astringency of proteins at low pH. (via Semantic Scholar)
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UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018

2008 journal article

Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of beta-lactoglobulin and alpha-lactalbumin at neutral pH

Food Hydrocolloids, 22(5), 752–762.

By: B. Vardhanabhuti & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2008 article

Interactions between beta-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability

Vardhanabhuti, B., Yucel, U., Coupland, J. N., & Foegeding, E. A. (2009, August). FOOD HYDROCOLLOIDS, Vol. 23, pp. 1511–1520.

By: B. Vardhanabhuti n, U. Yucel *, J. Coupland * & E. Foegeding  n

author keywords: Whey proteins; beta-Lactoglobulin; Dextran sulfate; Heat stability; Protein-polysaccharide interaction
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Source: Web Of Science
Added: August 6, 2018

2001 journal article

Gelation properties of dispersions containing polymerized and native whey protein isolate

FOOD HYDROCOLLOIDS, 15(2), 165–175.

By: B. Vardhanabhuti n, E. Foegeding n, M. McGuffey n, C. Daubert n & H. Swaisgood n

author keywords: whey protein isolate; gelation; rheological properties
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6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Rheological properties and characterization of polymerized whey protein isolates

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 47(9), 3649–3655.

By: B. Vardhanabhuti n & E. Foegeding n

author keywords: polymerization; rheological properties; characterization; whey proteins
MeSH headings : Colloids; Electrophoresis, Polyacrylamide Gel / methods; Hot Temperature; Milk Proteins / chemistry; Rheology / methods; Stress, Mechanical; Thermodynamics; Viscosity; Whey Proteins
TL;DR: The intrinsic viscosity and gel electrophoresis data suggested that disulfide bonds played an important role in whey polymer formation. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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