Cargando…

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects

The objective of this work was to explore the possibility of improving the antioxidant capacity and application of whey protein (WP) through non-covalent interactions with hesperidin (HES), a citrus polyphenol with nutraceutical activity. The interaction mechanism was elucidated using several spectr...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Yin, Guo, Yangkai, Zhang, Longtao, Yuan, Meilan, Zhao, Li, Bai, Chunqing, McClements, David Julian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9846557/ https://www.ncbi.nlm.nih.gov/pubmed/36687727 http://dx.doi.org/10.3389/fnut.2022.1043095

Ejemplares similares

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)

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)

Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions
por: Hu, Xiaoyan, et al.
Publicado: (2022)

Emulsions stabilized by cellulose-based nanoparticles for curcumin encapsulations: In vitro antioxidant properties
por: Zhang, Jian, et al.
Publicado: (2022)

Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
por: Huang, Sheng, et al.
Publicado: (2022)

Food emulsions : principles, practice, and techniques /
por: McClements, David Julian
Publicado: (1999)

Antioxidant activity and interactions between whey protein and polysaccharides from different parts of Houttuynia cordata
por: Liu, Xiaocui, et al.
Publicado: (2023)

Fabrication and Characterization of Ultra-High-Pressure (UHP)-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gels for the Delivery of Curcumin
por: Su, Jiaqi, et al.
Publicado: (2022)

Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants
por: Abdo, Eman M., et al.
Publicado: (2022)

The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate
por: Xu, Duoxia, et al.
Publicado: (2020)

Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications
por: Li, Wei, et al.
Publicado: (2022)

Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein
por: Yue, Xiao-feng, et al.
Publicado: (2021)

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
por: Tan, Chen, et al.
Publicado: (2021)

Improvement of Storage Stability of Zein-Based Pickering Emulsions by the Combination of Konjac Glucomannan and L-Lysine
por: Song, Teng, et al.
Publicado: (2022)

Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions
por: Liu, Runhua, et al.
Publicado: (2018)

Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion
por: Zhang, Wenguan, et al.
Publicado: (2022)

Pickering emulsions stabilized by β-CD microcrystals: Construction and interfacial assembly mechanism
por: Kou, Xingran, et al.
Publicado: (2023)

Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles
por: Lu, Jiaxin, et al.
Publicado: (2022)

Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions
por: Zhang, Sairui, et al.
Publicado: (2022)

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

Effect of emulsification methods on the physicochemical properties of emulsion stabilized by calcium carbonate and sodium alginate
por: Yang, Xiaotong, et al.
Publicado: (2022)

The Clinical Application of Mealtime Whey Protein for the Treatment of Postprandial Hyperglycaemia for People With Type 2 Diabetes: A Long Whey to Go
por: Smith, Kieran, et al.
Publicado: (2020)

Hydrogels assembled from hybrid of whey protein amyloid fibrils and gliadin nanoparticles for curcumin loading: Microstructure, tunable viscoelasticity, and stability
por: Zhu, Yuqing, et al.
Publicado: (2022)

Effects of M/G Ratios of Sodium Alginate on Physicochemical Stability and Calcium Release Behavior of Pickering Emulsion Stabilized by Calcium Carbonate
por: Yang, Xiaotong, et al.
Publicado: (2022)

The effects of hesperidin supplementation on cardiovascular risk factors in adults: a systematic review and dose–response meta-analysis
por: Khorasanian, Atie Sadat, et al.
Publicado: (2023)

Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers
por: Jiao, Yan, et al.
Publicado: (2022)

Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes
por: Xi, Yuhang, et al.
Publicado: (2021)

Vitamin C fortification: need and recent trends in encapsulation technologies
por: Maurya, Vaibhav Kumar, et al.
Publicado: (2023)

High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective
por: Xu, Wei, et al.
Publicado: (2022)

Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System
por: Li, Minghui, et al.
Publicado: (2021)

Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion
por: Fu, Qing-quan, et al.
Publicado: (2023)

Dietary Moutan Cortex Radicis Improves Serum Antioxidant Capacity and Intestinal Immunity and Alters Colonic Microbiota in Weaned Piglets
por: Bai, Miaomiao, et al.
Publicado: (2021)

Ultrasound improves the physicochemical and foam properties of whey protein microgel
por: Wang, Zhaoxin, et al.
Publicado: (2023)

Effect of pretreatments of camellia seeds on the quality, phenolic profile, and antioxidant capacity of camellia oil
por: Wang, Mei, et al.
Publicado: (2022)

Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength
por: Ren, Zhongyang, et al.
Publicado: (2022)

Palm Lipid Emulsion Droplet Crystallinity and Gastric Acid Stability in Relation to in vitro Bioaccessibility and in vivo Gastric Emptying
por: Hamad, Samar, et al.
Publicado: (2022)

Preparation of carrier-free astaxanthin nanoparticles with improved antioxidant capacity
por: Yu, Fei, et al.
Publicado: (2022)

Effects of Graded Whey Supplementation During Extreme-Volume Resistance Training
por: Haun, Cody T., et al.
Publicado: (2018)

Degalactosylated Whey Protein Suppresses Inflammatory Responses Induced by Lipopolysaccharide in Mice
por: Inui, Toshio, et al.
Publicado: (2022)

Comparative Whey Proteome Profiling of Donkey Milk With Human and Cow Milk
por: Zhang, Xinhao, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_5b2ojmgum3f0sd2mhbnerc7hum