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Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2012, Volume 27, Issue 2, pp. 271 - 277
The formation of electrostatic complexes between whey protein isolate (WPI) and (κ-, ι-, λ-type) carrageenan (CG) was investigated by turbidimetric... 
Complex coacervation | Associative phase separation | Carrageenan | Emulsion stability | Whey protein isolate | STABILITY | FOOD SCIENCE & TECHNOLOGY | CONFORMATION | BETA-LACTOGLOBULIN | COACERVATION | KAPPA-CARRAGEENAN | CHEMISTRY, APPLIED | SODIUM-CASEINATE | GUM | IN-WATER EMULSIONS | POLYSACCHARIDE INTERACTIONS | Adsorption | Milk proteins | Carrageenin
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 03/2019, Volume 88, pp. 218 - 227
In this study, the soluble fraction of almond gum (SFAG) as a sustainable biopolymer source and whey protein isolate (WPI) were used for self-assembly... 
Coacervate | Self-assembly | Pickering stabilization | Almond gum | Thymol | Whey protein isolate | HEAT-STABILITY | CARVACROL | FOOD SCIENCE & TECHNOLOGY | NANOEMULSIONS | OIL | COACERVATION | FABRICATION | AGENTS | CHEMISTRY, APPLIED | EMULSIONS | POLYSACCHARIDE | Phenols | High technology industry | Milk proteins | Usage | Analysis | Green technology
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 07/2018, Volume 80, pp. 245 - 253
Recently, there is a strong interest in the incorporation of pea protein as a preferred alternative animal protein into protein fortified beverage because of... 
Soluble complexes | Pea protein isolate | Pectin | Phase diagram | Solubility | RHEOLOGICAL PROPERTIES | MOLECULAR-WEIGHT | FOOD SCIENCE & TECHNOLOGY | PISUM-SATIVUM L | HEAT-TREATMENT | ELECTROSTATIC COMPLEXES | WHEY PROTEINS | MIXTURES | PHASE-BEHAVIOR | ASSOCIATIVE INTERACTIONS | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | Proteins | Gluten-free diet | Peas | Beverages | Denaturation
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2016, Volume 190, pp. 717 - 723
Journal Article
Free Radical Biology and Medicine, ISSN 0891-5849, 09/2017, Volume 110, pp. 162 - 175
Schizophrenia is a neuropsychiatric disorder that features neural oxidative stress and glutathione (GSH) deficits. Oxidative stress is augmented in brain... 
Neurodegenerative disorder | Dopamine | Immunocal | Heme oxygenase-1 | Schizophrenia | Astrocyte | Neurodevelopmental disorder | Whey protein isolate | Glutathione | OXIDATIVE STRESS | NOREPINEPHRINE | PREPULSE INHIBITION | BIOCHEMISTRY & MOLECULAR BIOLOGY | PLASMA GLUTATHIONE LEVELS | RELEASE | PREFRONTAL CORTEX | SUPPLEMENTATION | ENDOCRINOLOGY & METABOLISM | MICRORNA EXPRESSION | BRAIN NUCLEI | Glial Fibrillary Acidic Protein - genetics | Heme Oxygenase-1 - metabolism | Schizophrenia - metabolism | Glutathione - metabolism | Humans | Male | Glial Fibrillary Acidic Protein - metabolism | Schizophrenia - diet therapy | Cysteine - administration & dosage | Heme Oxygenase-1 - genetics | Glutathione - agonists | Schizophrenia - genetics | Schizophrenia - physiopathology | Behavior, Animal - drug effects | Membrane Proteins - metabolism | Disease Models, Animal | Administration, Oral | Membrane Proteins - genetics | Gene Expression Regulation | Mice, Transgenic | Whey Proteins - administration & dosage | Animals | Mice | Oxidative Stress - drug effects | Dietary Supplements | Antioxidants | Nervous system diseases | Cysteine | Thiols | Casein | Genetic engineering | Cystine | Brain | Hydroxides | Polyvinylidene fluoride | RNA | Immunoglobulin G | Leukemia | Virus diseases | Heme | Peroxidase | Health aspects | Albumin | Glutamate decarboxylase | Fluorides | Glutamate | GABA | HIV infection | High performance liquid chromatography
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 05/2019, Volume 90, pp. 99 - 104
In this study, food-grade whey protein isolate (WPI) nanofibers were fabricated in combination with guar gum (GG) using the electrospinning method for the... 
Electrospinning | Nanofibers | Whey protein isolate | Guar gum | FIBERS | FOOD SCIENCE & TECHNOLOGY | COMPLEXES | CHEMISTRY, APPLIED | POLYSACCHARIDE INTERACTIONS | Milk proteins | Usage | Guar | Analysis | Methods
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 05/2015, Volume 29, pp. 247 - 254
The interaction between atmospheric pressure cold plasma (ACP) and whey protein isolate (WPI) model solutions was investigated as a function of treatment time... 
Atmospheric pressure cold plasma | Protein oxidation | Dynamic light scattering | Functionality | Whey protein isolate | HPLC | OXIDATION | RHEOLOGICAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | LOW-TEMPERATURE PLASMA | FUNCTIONAL-PROPERTIES | INACTIVATION | HEAT | FOAMING PROPERTIES | OZONE | SURFACE | EMULSIFYING PROPERTIES | Milk proteins | Liquid chromatography
Journal Article