Jul 2026· International Journal of Nutrology· Vol 19· 0 citations
Abstract
Introduction: Functional properties and coating behaver of a whey proteins modified with citric acid were investigated. Objective: Citric acid modification was carried out by incubating whey protein with 0.67 mol/L citric acid at 50°C for 4 hours. Methods: The functional properties assessment demonstrated that citric acid alteration had a considerable impact on protein behavior. Solubility dropped significantly across all pH values (3-10), notably at pH 3-4, due to lower surface charge from crosslinking. Foaming capabilities and emulsifying activity index were similarly reduced. Results: The effect of using modified whey proteins as a coating material on potato strips properties was studied. Potato strips coated with 5% modified whey proteins had the maximum moisture retention (72.8%) compared to the uncoated control (62.3%) and dramatically reduced oil content to 10.32%, a 70.6% reduction over the control (35.1%). Conclusion: Texture study revealed that the 5% modified coating generated softer potato strips. Sensory test found that samples coated with 5% modified protein had the highest overall acceptability scores, combining health advantages (lower fat) with a pleasurable eating quality.
Graphical Abstract
The object of the study is a functional whey-based milk dessert enriched with pumpkin powder. The problem to be solved is the limited application of whey in value-added food products and the insufficient development of stable dairy desserts based exclusively on whey and plant-derived structuring ingredients.
Results de...
S. Baizhanova, Z. Konarbayeva, Z. Kaldybekova et al.· Eastern-European Journal of...· 0 citations
Rice bran protein (RBP) exhibits limited functional properties because of its compact structure, which reduces its interfacial adsorption capacity and consequently constrains its food applications. This study combined moderate enzymatic hydrolysis and non-covalent complexation with tannic acid (TA) to improve RBP funct...
Qiu-Feng Zhang, Ya-Nan Zhao, Shuo Han et al.· Food Chemistry· 0 citations
Driven by the rising demand for healthy diets, vegetable oil-based oleogels as animal fat substitutes have attracted increasing research attention. In this study, a starch-protein composite oleogel was prepared by emulsion templating using protein-glutaminase (PG)-modified glutinous rice flour (GRF)/soy protein isolate...
Ran Zhang, Ting Wang, Lu Zhang et al.· Food and Bioprocess Technolo...· 0 citations
This study aimed to optimize a refreshing whey-based pineapple beverage formulation and convert the optimized formulation into a shelf-stable powder by spray-drying. Whey was produced from milk by heating (85°C for 5 min), coagulation (1.0 % citric acid), filtration, and centrifugation, while pineapple-juice was extr...
A. Ghorband, Shahaji Kadam, Ditimoni Dutta et al.· BIO Web of Conferences· 0 citations
This study evaluated spray-dried microcapsules as a strategy for preserving the antioxidant and antimicrobial activities of purified phytochemicals from Hamelia patens. Maltodextrin, whey protein, and pectin were screened as wall materials, and whey protein produced the highest encapsulation efficiency (96.33%). A 32 f...
María del Carmen Gutiérrez-Sánchez, Mariela R. Michel, Antonio Julián-Flores et al.· Macromol· 0 citations
Objective
This study was performed to evaluate the effect of faba bean protein isolate (FBPI) on the techno-functional properties and the structural changes of the pork myofibrillar protein gels (MPGs) under various pH conditions.
Methods
Control (without FBPI) and FBPI-added treatments with pH adjusted to 6.00, 6.25...
G. Kim, K. Chin· Animal bioscience· 0 citations
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