Cargando…

WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion

The influence of microstructure and mechanical properties on the in vitro digestibility of 15% whey protein isolate (WPI) gels was investigated. Gels were prepared via heat set gelation at three pH values (pH 3, 5 and 7), which produced gels with distinct microstructures and mechanical properties. T...

Descripción completa

Detalles Bibliográficos
Autores principales:	Homer, Stephen, Williams, Roderick, Williams, Allison, Logan, Amy
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150613/ https://www.ncbi.nlm.nih.gov/pubmed/34066220 http://dx.doi.org/10.3390/foods10051066

Ejemplares similares

The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels
por: Opazo-Navarrete, Mauricio, et al.
Publicado: (2018)

WPI Hydrogels with a Prolonged Drug-Release Profile for Antimicrobial Therapy
por: Plastun, Valentina O., et al.
Publicado: (2022)

Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels
por: Zhang, Haowei, et al.
Publicado: (2023)

Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids
por: Luo, Nan, et al.
Publicado: (2021)

Effect of the epiphytic bacterium Bacillus sp. WPySW2 on the metabolism of Pyropia haitanensis
por: Xiong, Yuqin, et al.
Publicado: (2017)

The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation
por: Huang, Zhuofan, et al.
Publicado: (2023)

Fabrication and Characterization of PVA–WPI Based Nanofiber Mats for Improved Viability of Lactobacillus rhamnosus GG
por: Akram, Noor, et al.
Publicado: (2023)

Molecular Properties of Flammulina velutipes Polysaccharide–Whey Protein Isolate (WPI) Complexes via Noncovalent Interactions
por: Shang, Jiaqi, et al.
Publicado: (2020)

Recyclability of PET/WPI/PE Multilayer Films by Removal of Whey Protein Isolate-Based Coatings with Enzymatic Detergents
por: Cinelli, Patrizia, et al.
Publicado: (2016)

Marine-Inspired Enzymatic Mineralization of Dairy-Derived Whey Protein Isolate (WPI) Hydrogels for Bone Tissue Regeneration
por: Norris, Karl, et al.
Publicado: (2020)

Ultrasound-assisted multilayer Pickering emulsion fabricated by WPI-EGCG covalent conjugates for encapsulating probiotics in colon-targeted release
por: He, Xian, et al.
Publicado: (2023)

Manipulating the Microstructure of Potatoes for Slow Starch Digestion
por: Gomez-Maqueo, Andrea, et al.
Publicado: (2022)

Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type
por: Luo, Nan, et al.
Publicado: (2023)

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters
por: Yuan, Dongxue, et al.
Publicado: (2023)

Cysteine-Rich Whey Protein Isolate (CR-WPI) Ameliorates Erectile Dysfunction by Diminishing Oxidative Stress via DDAH/ADMA/NOS Pathway
por: Li, Kefan, et al.
Publicado: (2022)

Multilayered Gel-Spotting Device for In Vitro Reconstruction of Hair Follicle-like Microstructure
por: Sugeno, Aki, et al.
Publicado: (2023)

High-Protein Concentrated Pro-Yogurt (Pro-WPI) Enriched With Whey Protein Isolate Improved Athletic Anemia and Performance in a Placebo-Controlled Study
por: Gomaa, Mohamed A. E., et al.
Publicado: (2022)

Heparin Enriched-WPI Coating on Ti6Al4V Increases Hydrophilicity and Improves Proliferation and Differentiation of Human Bone Marrow Stromal Cells
por: Facchetti, Davide, et al.
Publicado: (2021)

Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility
por: Zhang, Xuehua, et al.
Publicado: (2023)

Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion
por: Ekumah, John-Nelson, et al.
Publicado: (2023)

Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels
por: Mella, Camila, et al.
Publicado: (2021)

Gel point and fractal microstructure of incipient blood clots are significant new markers of haemostasis
por: Evans, P, et al.
Publicado: (2009)

Influence of gardenia yellow on in vitro slow starch digestion and its action mechanism
por: Ren, Shuncheng, et al.
Publicado: (2022)

Physical chemistry of gastric digestion of proteins gels
por: van der Sman, R.G.M., et al.
Publicado: (2019)

Hit-Gel: Streamlining in-gel protein digestion for high-throughput proteomics experiments
por: Swart, Corné, et al.
Publicado: (2018)

Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure
por: Zhang, Chuang, et al.
Publicado: (2022)

Microstructure of a Model Fresh Cheese and Bioaccessibility of Vitamin D(3) Using In Vitro Digestion
por: Castaneda, Nuria, et al.
Publicado: (2019)

Effect of microstructure on the mechanical and damping behaviour of dragonfly wing veins
por: Rajabi, H., et al.
Publicado: (2016)

Data on the in-vitro digestibility of acid gels prepared from brewers’ spent grain protein isolates
por: Hellebois, Thierry, et al.
Publicado: (2021)

Influence of oral processing behaviour and bolus properties of brown rice and chickpeas on in vitro starch digestion and postprandial glycaemic response
por: Chen, Yao, et al.
Publicado: (2022)

Synthesis of vinyl-based silica nanoparticles by sol–gel method and their influences on network microstructure and dynamic mechanical properties of nitrile rubber nanocomposites
por: Ghamarpoor, Reza, et al.
Publicado: (2022)

The Influence of Microstructure on the Mechanical Properties and Fracture Behavior of Medium Mn Steels at Different Strain Rates
por: Wang, Zheng, et al.
Publicado: (2019)

A Review on Konjac Glucomannan Gels: Microstructure and Application
por: Yang, Dan, et al.
Publicado: (2017)

Physics of agarose fluid gels: Rheological properties and microstructure
por: Ghebremedhin, Marta, et al.
Publicado: (2021)

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis
por: Yu, Zhihui, et al.
Publicado: (2022)

Effect of Sweeteners on the Solvent Transport Behaviour of Mechanically-Constrained Agarose Gels
por: Kaneda, Isamu
Publicado: (2018)

Influence of Tie-Molecules and Microstructure on the Fluid Solubility in Semicrystalline Polymers
por: Valsecchi, Michele, et al.
Publicado: (2022)

Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology
por: Saavedra Isusi, Gabriela Itziar, et al.
Publicado: (2022)

Influence of Strain Rates during Severe Plastic Strain Processes on Microstructural and Mechanical Evolution in Pure Zinc
por: Kulczyk, Mariusz, et al.
Publicado: (2022)

An investigation of the influence of microstructure surface topography on the imaging mechanism to explore super-resolution microstructure
por: Fu, Wenpeng, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_gdh6huagi7qhsc41toi1i92r9s