Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology
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چکیده
منابع مشابه
Preventive Effects of Chitosan Coacervate Whey Protein on Body Composition and Immunometabolic Aspect in Obese Mice
UNLABELLED Functional foods containing bioactive compounds of whey may play an important role in prevention and treatment of obesity. The aim of this study was to investigate the prospects of the biotechnological process of coacervation of whey proteins (CWP) in chitosan and test its antiobesogenic potential. METHODS CWP (100 mg · kg · day) was administered in mice with diet-induced obesity f...
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Ionic liquids (IL) and hydrogen bonding (H-bonding) are two diverse fields for which there is a developing recognition of significant overlap. Doubly ionic H-bonds occur when a H-bond forms between a cation and anion, and are a key feature of ILs. Doubly ionic H-bonds represent a wide area of H-bonding which has yet to be fully recognised, characterised or explored. H-bonds in ILs (both protic ...
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The influences of protein concentration (0.2, 1, 2wt%) and oil-phase volume fraction (5%, 20%, 40% v/v) on emulsion stability and rheological properties were investigated in whey protein isolate (WPI)-stabilized oil-in-water emulsions containing 0.2wt% xanthan gum (XG). The data of droplet size, surface charge, creaming index, oxidative stability, and emulsion rheology were obtained. The result...
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This study focuses on RR, SS and RS medetomidine (MM) and inclusion of several achiral acids to distinguish which acid can help conglomerate formation instead of crystallizating racemic mixtures by defining the low-lying energy of their structures. Favorable orientation of acids was determined in interaction with the MM enantiomers after optimization. The most noticeable interactions include hy...
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Microencapsulating sunflower oil, lemon and orange oil flavour was investigated using complex coacervation of whey protein/gum arabic (WP/GA). At pH 3.0-4.5, WP and GA formed electrostatic complexes that could be successfully used for microencapsulation purposes. The formation of a smooth biopolymer shell around the oil droplets was achieved at a specific pH (close to 4.0) and the payload of oi...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2020
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.1504