Cargando…

Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways

The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher brownin...

Descripción completa

Detalles Bibliográficos
Autores principales:	Li, Meng, Li, Jinzhe, Huang, Yuxuan, Gantumur, Munkh-Amgalan, Bilawal, Akhunzada, Qayum, Abdul, Jiang, Zhanmei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265985/ https://www.ncbi.nlm.nih.gov/pubmed/35804664 http://dx.doi.org/10.3390/foods11131848

Ejemplares similares

Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion
por: Qayum, Abdul, et al.
Publicado: (2020)

Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars
por: Wang, Kaili, et al.
Publicado: (2023)

Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound
por: Liang, Qiufang, et al.
Publicado: (2023)

Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O(1)/W/O(2)) Stabilized with Whey Protein Hydrolysate
por: Padial-Domínguez, Marta, et al.
Publicado: (2023)

The In vitro Effects of Nano-encapsulated Conjugated Linoleic Acid on Stability of Conjugated Linoleic Acid and Fermentation Profiles in the Rumen
por: Heo, Wan, et al.
Publicado: (2016)

Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review
por: Hussain, Muhammad, et al.
Publicado: (2023)

Physical and oxidative stability of chicken oil‐in‐water emulsion stabilized by chicken protein hydrolysates
por: Chai, Xianghua, et al.
Publicado: (2019)

Stability of lutein encapsulated whey protein nano-emulsion during storage
por: Zhao, Changhui, et al.
Publicado: (2018)

Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time
por: Chen, Kun, et al.
Publicado: (2019)

Hypotensive and Hepatoprotective Properties of the Polysaccharide-Stabilized Foaming Composition Containing Hydrolysate of Whey Proteins
por: Kruchinin, Alexandr G., et al.
Publicado: (2021)

Glycosylation of Zein Hydrolysate as a Nanocarrier for Lutein Delivery: Preparation and Stability
por: Han, He, et al.
Publicado: (2022)

Whey Protein–Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features
por: Aewsiri, Tanong, et al.
Publicado: (2023)

Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes
por: Ge, Ruihong, et al.
Publicado: (2022)

Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate
por: Zhang, Wenjuan, et al.
Publicado: (2022)

Physico-chemical modifications of conjugated linoleic acid for ruminal protection and oxidative stability
por: Moon, Hyun-Seuk, et al.
Publicado: (2008)

Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein
por: Pei, Yaqiong, et al.
Publicado: (2023)

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects
por: Wang, Yin, et al.
Publicado: (2023)

Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking
por: Zhao, Yanli, et al.
Publicado: (2021)

Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery
por: Jiang, Fangcheng, et al.
Publicado: (2022)

Effects of Octenyl-Succinylated Chitosan—Whey Protein Isolated on Emulsion Properties, Astaxanthin Solubility, Stability, and Bioaccessibility
por: Han, Lingyu, et al.
Publicado: (2023)

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions
por: Du, Zhongyao, et al.
Publicado: (2020)

Stability and structural properties of bee pollen protein hydrolysate microencapsulated using maltodextrin and whey protein concentrate
por: Maqsoudlou, Atefe, et al.
Publicado: (2020)

Zeaxanthin Dipalmitate-Enriched Emulsion Stabilized with Whey Protein Isolate-Gum Arabic Maillard Conjugate Improves Gut Microbiota and Inflammation of Colitis Mice
por: Kan, Xuhui, et al.
Publicado: (2022)

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream
por: Yesiltas, Betül, et al.
Publicado: (2023)

Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates
por: Henao Ossa, J. Sebastian, et al.
Publicado: (2022)

In Vitro Skin Delivery of Griseofulvin by Layer-by-Layer Nanocoated Emulsions Stabilized by Whey Protein and Polysaccharides
por: Otto, Daniel P., et al.
Publicado: (2022)

Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions
por: Alinovi, Marcello, et al.
Publicado: (2023)

Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing
por: Cui, Huanhuan, et al.
Publicado: (2021)

Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion
por: Singh, Shavinder, et al.
Publicado: (2023)

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions
por: Zhang, Man, et al.
Publicado: (2021)

Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior
por: Zhong, Yejun, et al.
Publicado: (2021)

Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions
por: do Prado Silva, Jéssica Thaís, et al.
Publicado: (2021)

Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin
por: Xu, Xin, et al.
Publicado: (2022)

Development of Antioxidant and Stable Conjugated Linoleic Acid Pickering Emulsion with Protein Nanofibers by Microwave-Assisted Self-Assembly
por: Jiao, Qiyang, et al.
Publicado: (2021)

Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase
por: Moslemi, Mona, et al.
Publicado: (2022)

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters
por: Bamba, Bio Sigui Bruno, et al.
Publicado: (2018)

Influence of Long-Chain/Medium-Chain Triglycerides and Whey Protein/Tween 80 Ratio on the Stability of Phosphatidylserine Emulsions (O/W)
por: Zhang, Ning, et al.
Publicado: (2020)

Dietary Conjugated Linoleic Acid Alters Oxidative Stability and Alleviates Plasma Cholesterol Content in Meat of Broiler Chickens
por: Kumari Ramiah, Suriya, et al.
Publicado: (2014)

Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate
por: Gao, Ting-Ting, et al.
Publicado: (2023)

Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes
por: Jeewanthi, Renda Kankanamge Chaturika, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_hopf6jruer3i7a33bfreepapbl