In this study, shell-core fibers were successfully prepared by using Eudragit S100 (ES100)
and poly (vinyl alcohol)(PVA)/pectin (PEC) through coaxial electrospinning technology. The …

Although whey protein isolate (WPI) has multiple functionalities, oxidation of WPI affects its
application in the food industry. However, extrusion potentially inhibits oxidation of WPI. In …

Freezing and thawing are widely used in dairy processing to ensure the continuous supply
of raw milk. In virtue of this, the influences of freeze-thaw cycles on physicochemical stability …

Whey, a component of milk and a useful by‐product of the dairy industry's casein and
cheese‐making, has been used for generations to augment animal feed. It contains a range …

The influences of laccase-catalyzed crosslinking on the structural, emulsifying and gelling
properties of pea protein with chlorogenic acid were intensively probed. Molecular weight …

In this work, the interaction mechanism, structure and foaming properties between three
whey proteins (α-lactalbumin (ALa), β-lactoglobulin (BLg) and bovine serum albumin (BSA)) …

The binding mechanisms of alpha-lactalbumin (ALa) with retinol (VA) and storage stability of
their complex after pre-or post-acidification (pH 3.0) were investigated and compared by …

Although sterols have multiple physiological functions, low solubility and weak emulsifying
properties of sterols affect their application in the food industry. However, binding interaction …

Abstract Effects of enzyme treatment on the hypertensive potential and protein structure of
black sesame seed (BSS) were investigated. Compared with BSS, Angiotensin-converting …

This work presents the first-ever observation of the potential practical application of novel
fermented whey protein concentrate (FWPC) as a functional food ingredient for enhanced …