Works (2)
Updated: July 5th, 2023 15:39
2017 article
Protein-polyphenol particles for delivering structural and health functionality
Foegeding, E. A., Plundrich, N., Schneider, M., Campbell, C., & Lila, M. A. (2017, June 6). Food Hydrocolloids, Vol. 72, pp. 163–173.
author keywords: Protein; Polyphenols; Colloidal aggregates; Health, and Structural Functionality
topics (OpenAlex): Proteins in Food Systems; Muscle metabolism and nutrition; Consumer Attitudes and Food Labeling
TL;DR:
The overall goal should be a rational design of protein-polyphenol particles to ensure a positive contribution to food quality, protein nutrition, and delivery of a health-relevant dose of polyphenols to the gastrointestinal tract.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2016 journal article
Formation of whey protein–polyphenol meso-structures as a natural means of creating functional particles
Food & Function, 7(3), 1306–1318.
MeSH headings : Fruit / chemistry; Hydrogen-Ion Concentration; Particle Size; Plant Extracts / chemistry; Polyphenols / chemistry; Ribes / chemistry; Vaccinium macrocarpon / chemistry; Vitis / chemistry; Whey Proteins / chemistry
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Protein Hydrolysis and Bioactive Peptides
TL;DR:
Particles improved foam stability, and the anti-inflammatory properties of entrapped polyphenols were maintained in the particles, suggesting highly functional protein-polyphenol particles can be designed to stabilize food structures and simultaneously deliver polyphenol associated with health benefits.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, Crossref, NC State University Libraries
Added: August 6, 2018