Searched for: subject%3A%22Whey%255C%2Bproteins%22
(1 - 11 of 11)
document
Memelink, R. (author), Bongers, A. (author), Pasman, W. (author), van Rijmenam, M. (author), Wopereis, S. (author), Verlaan, G. (author), de Vogel Van den Bosch, J (author), Weijs, P.J.M. (author)
Objectives. Weight loss is a key element in the treatment of obesity and type 2 diabetes (T2D), but also a risk factor for lean mass (LM) loss in older adults. We evaluated whether a whey protein drink enriched with leucine and vitamin D preserved LM during 3-month lifestyle intervention and whether effects sustained during 6 months follow-up...
article 2020
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Martin, A.H. (author), Bakhuizen, E. (author), Ersch, C. (author), Urbonaite, V. (author), de Jongh, H.H.J. (author), Pouvreau, L. (author)
To understand the origin of water holding of mixed protein gels, a study was performed on water exudation from mixed whey protein (WP)-gelatin gels upon applied pressure. Mixed gels were prepared with varying WP and gelatin concentration and gelatin type to obtain gels with a wide range of gel properties. Gels were characterized for their water...
article 2016
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Darizu Munialo, C. (author), van der Linden, E. (author), Ako, K. (author), Nieuwland, M. (author), van As, H. (author), de Jongh, H.H.J. (author)
The addition of polysaccharides to proteins during gel formation can alter the mechanical and textural properties of the resultant gels. However, the effect of addition of different polymers on mechanical properties of whey protein (WP) gels including their ability to elastically store energy, often measured in terms of the recoverable energy ...
article 2016
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Ersch, C. (author), Meinders, M/B.J. (author), Bouwman, W.G. (author), Nieuwland, M. (author), van der Linden, E. (author), Venema, P. (author), Martin, A.H. (author)
The microstructure and rheological response of globular protein gels (whey protein isolate (WPI) and soy protein isolate (SPI)) in the presence of gelatin (type A, type B and hydrolyzed type A) was investigated. Microstructural information was obtained using a combination of confocal laser scanning microscopy (CLSM) and spin echo small-angle...
article 2016
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Jose, J. (author), Pouvreau, L. (author), Martin, A.H. (author)
To design food products based on mixtures of proteins from animal and plant sources, understanding of how the structural and mechanical properties of mixed protein systems can benefit from selectively mixing is essential. Heat-induced gels were prepared from mixtures of whey proteins (WP) and soy proteins (SP) at different ratios and constant...
article 2016
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Munialo, XC.D. (author), Martin, A.H. (author), van der Linden, E. (author), de Jongh, H.H.J. (author)
The objective of this study was to characterize fibrillar aggregates made using pea proteins, to assemble formed fibrils into protein-based gels, and to study the rheological behavior of these gels. Micrometer-long fibrillar aggregates were observed after pea protein solutions had been heated for 20 h at pH 2.0. Following heating of pea proteins...
article 2014
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Munialo, C.D. (author), de Jongh, H.H.J. (author), Broersen, K. (author), van der Linden, E. (author), Martin, A.H. (author)
Fibrillar and spherical aggregates were prepared from whey protein isolate (WPI). These aggregates were thiolated to a substantial degree to observe any impact on functionality. Sulfur-containing groups were introduced on these aggregates which could be converted to thiol groups by deblocking. Changes on a molecular and microstructural level...
article 2013
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Martin, A.H. (author), de Jong, G.A.H. (author)
This paper investigates the possibility for iron fortification of food using protein gel particles in which iron is entrapped using cold-set gelation. The aim is to optimize the iron encapsulation efficiency of whey protein by giving the whey protein different heat treatment prior to gelation with iron. The effect of the heat treatment...
article 2012
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Weijers, M. (author), van de Velde, F. (author), Stijnman, A. (author), van de Pijpekamp, A. (author), Visschers, R.W. (author), TNO Kwaliteit van Leven (author)
This study compares the rheological properties of acid-induced gels prepared of industrial spray-dried egg white proteins (EWP) with the acid-induced gels prepared of ovalbumin (OA) and whey protein isolate (WPI). Also we aimed to form transparent gels of EWP by means of the cold-gelation process. We showed that it was not possible to prepare...
article 2006
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Schaafsma, G. (author), TNO Kwaliteit van Leven (author)
Loss of muscle mass as a consequence of changes in protein metabolism during periods of catabolic stress is a serious complication in a variety of conditions. These conditions are weight loss programs, sarcopenia in the elderly and several clinical states. It appears from many studies that improved protein nutrition by ingestion of high-quality...
article 2006
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Alting, A.C. (author), Weijers, M. (author), de Hoog, E.H.A. (author), van de Pijpekamp, A.M. (author), Cohen Stuart, M.A. (author), Hamer, R.J. (author), de Kruif, C.G. (author), Visschers, R.W. (author), TNO Voeding (author)
The process of cold gelation of ovalbumin and the properties of the resulting cold-set gels were compared to those of whey protein isolate. Under the chosen heating conditions, most protein was organized in aggregates. For both protein preparations, the aggregates consisted of covalently linked monomers. Both types of protein aggregates had...
article 2004
Searched for: subject%3A%22Whey%255C%2Bproteins%22
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