The rheological properties, structure and potential synergistic interactions of whey proteins (1-6%) and inulin (20%) in mixed gels in the presence of CaCl2 was the aim of this study. Whey proteins have a strong influence on inulin gel formation. At low concentrations (2%) whey proteins did not impair in inulin gel formation. At higher concentration (4%) whey proteins impaired inulin gelation a...

food packaging extensively uses plastic films and containers of petroleum-based polymers for their excellent functional properties and competitive price. plastic packaging has become a central focus of waste reduction efforts, particularly in aesthetic terms of damage to flora and fauna. presently, consumers require greater quality and longer shelf lives for their foodstuffs, while they demand ...

Aging is associated with anabolic resistance, a reduced sensitivity of myofibrillar protein synthesis (MPS) to postprandial hyperaminoacidemia, particularly with low protein doses. Impairments in postprandial skeletal muscle blood flow and/or microvascular perfusion with hyperaminoacidemia and hyperinsulinemia may contribute to anabolic resistance. We examined whether providing citrulline, a pr...

BACKGROUND The purpose of this study was to examine the effects of combined β-hydroxy-β-methylbutyrate (HMB) and whey protein ingestion on muscle strength and damage following a single bout of eccentric exercise. METHODS Eighteen untrained male subjects were assigned to HMB and Whey protein (HMB + Whey; 3 g/day HMB and 36.6 g/day whey protein, n = 6), HMB (3 g/day, n = 6), or whey protein (36...

The effectiveness of acidity and supplementation with different concentration of sodium chloride salt on function properties for whey protein powder prepared from salted and unsalted whey were investigated. The resultant whey protein powder was in a denatured form and contained about 50% protein. Whey protein powder from salted whey was generally more water soluble at any particular pH values (...

in this study, antimicrobial activity of chitosan and whey protein isolate edible films incorporated with different concentrations of zataria multiflora boiss essential oil ;zeo (1%, 2%, 3% and 4% v/v) and zataria multiflora boiss essential oil nanoliposome (0, 1, 2, 3 and 4%) against  listeria monocytogenes (atcc 19118), bacillus cereus (atcc 11778), staphylococcus aureus (atcc 65138), escheri...

Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. Mater...

BACKGROUND The insulinotropic effect of whey protein is not fully understood and has clinical implications in the regulation of chronic and acute hyperglycemia. SUMMARY This review describes the composition of whey protein and potential mechanisms through which whey exerts an insulinotropic effect, including increasing the gastric emptying rate, effect on incretin hormones particularly gastri...

BACKGROUND Studies assessing the effects co-supplementation with creatine and protein, along with resistance training, in older individuals with frailty are lacking. OBJECTIVES This is an exploratory trial from the Pro-Elderly study ("Protein Intake and Resistance Training in Aging") aimed at gathering knowledge on the feasibility, safety, and efficacy of co-supplementation with creatine and ...