Works Published in 2016
Displaying works 41 - 42 of 42 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2016 journal article
Formation of whey protein-polyphenol mesostructures 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
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)
Source: Web Of Science
Added: August 6, 2018
2016 journal article
Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources
JOURNAL OF FOOD SCIENCE, 81(4), C849–C857.
author keywords: acid whey; functionality; sensory; whey protein isolate
MeSH headings : Aldehydes / analysis; Caseins / chemistry; Cheese / analysis; Chymosin / chemistry; Flavoring Agents / analysis; Gas Chromatography-Mass Spectrometry / methods; Humans; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Odorants; Solid Phase Microextraction; Taste; Temperature; Whey; Whey Proteins / chemistry
TL;DR:
WPI produced from nontraditional whey sources could be used in new applications due to distinct functional and flavor characteristics, and aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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