Bongkosh Vardhanabhuti

Works (8)

Updated: July 5th, 2023 16:02

2011 article

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

Ryan, K. N., Vardhanabhuti, B., Jaramillo, D. P., Zanten, J. H., Coupland, J. N., & Foegeding, E. A. (2011, November 19). Food Hydrocolloids.

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

topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Pickering emulsions and particle stabilization
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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 article

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

Kelly, M., Vardhanabhuti, B., Luck, P., Drake, M. A., Osborne, J., & Foegeding, E. A. (2010, April 22). Journal of Dairy Science, Vol. 93, pp. 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
topics (OpenAlex): Proteins in Food Systems; Protein Hydrolysis and Bioactive Peptides; Meat and Animal Product Quality
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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Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018

2010 article

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

Vardhanabhuti, B., Kelly, M. A., Luck, P. J., Drake, M. A., & Foegeding, E. A. (2010, April 22). Journal of Dairy Science, Vol. 93, pp. 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
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Proteins in Food Systems; Protein Hydrolysis and Bioactive Peptides
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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13. Climate Action (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018

2008 article

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

Bongkosh Vardhanabhuti; Edward Foegeding

topics (OpenAlex):
Source: NC State University Libraries
Added: August 6, 2018

2008 article

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

Vardhanabhuti, B., Yucel, U., Coupland, J. N., & Foegeding, E. A. (2008, September 27). Food Hydrocolloids.

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

author keywords: Whey proteins; beta-Lactoglobulin; Dextran sulfate; Heat stability; Protein-polysaccharide interaction
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Polysaccharides Composition and Applications
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Source: Web Of Science
Added: August 6, 2018

2001 article

Gelation properties of dispersions containing polymerized and native whey protein isolate

Vardhanabhuti, B., Foegeding, E. A., McGuffey, M. K., Daubert, C. R., & Swaisgood, H. E. (2001, January 1). Food Hydrocolloids.

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

author keywords: whey protein isolate; gelation; rheological properties
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; biodegradable polymer synthesis and properties
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6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

1999 article

Rheological Properties and Characterization of Polymerized Whey Protein Isolates

Vardhanabhuti, B., & Foegeding, E. A. (1999, August 5). Journal of Agricultural and Food Chemistry.

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
topics (OpenAlex): Proteins in Food Systems; Polysaccharides Composition and Applications; Microencapsulation and Drying Processes
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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