It is desirable to develop rapid commercial microwave and radio frequency sterilization processes to produce high quality shelf stable muscle foods, particularly aquatic foods. Whey protein gels containing D-ribose and salt were studied as a model food to determine heating patterns in salmon fillets during high temperature microwave sterilization processes. Dielectric constant (30) and loss fac...

BACKGROUND AND AIMS Glutathione (GSH) depletion contributes to liver injury and development of steatohepatitis. Undenatured cysteine-rich whey protein isolate has been clinically proven to raise GSH in several patient groups. The aim of this study was to evaluate the effect of oral supplementation with whey protein on patients with nonalcoholic steatohepatitis (NASH). METHODS In an open-label...

Abstract This study aimed to investigate the properties of heat-induced gels (85 °C for 30 min) quinoa protein isolate (QPI) in presence and absence various polysaccharides including guar gum (GG), locust bean (LBG), xanthan (XG) at pH 7. For this purpose, samples with three concentrations (0.05, 0.1, 0.2 wt%) a fixed QPI concentration (10 ionic strength (50 mM NaCl) were studied terms their ge...

Pure whey protein isolate (WPI)-based cast films are very brittle due to its strong formation of protein cross-linking of disulphide bonding, hydrogen bonding as well as hydrophobic and electrostatic interactions. However, this strong cross-linking is the reason for its final barrier performance. To overcome film brittleness of whey protein layers, plasticisers like glycerol are used. It reduce...

Starch and plant or animal proteins represent a rich source that can be used for fortifying meat products. The present study aimed to analyze how the different additives (soy protein isolate, chickpea flour, lupine concentrate, sodium caseinate starch, in 2% concentration) influence rheological properties of beef emulsions gels, cooking losses texture finished Rheological parameters G’ (storage...

Heat treatment affects the molecular structure of milk proteins at the interfaces of oil-in-water emulsions and in aqueous media. Experimental evidence of the impact of thermal processing on milk protein structure is presented and the contribution of whey proteins and caseins at film formation during emulsification is discussed. Recent advances in understanding the effect of heat treatment in m...

Potato protein isolate (PPI) was studied as a source for bio-based polymer films. The objective of this study was the determination of the packaging-relevant properties, including the mechanical properties and barrier performance, of casted potato protein films. Furthermore, the films were analyzed for cross-linking properties depending on the plasticizer concentration, and compared with whey p...