Interactions of Whey Proteins during Heat Treatment of Oil-in-Water Emulsions Formed with Whey Protein Isolate and Hydroxylated Lecithin

2005 ◽  
Vol 53 (10) ◽  
pp. 4213-4219 ◽  
Author(s):  
Rafael Jiménez-Flores ◽  
Aiqian Ye ◽  
Harjinder Singh
Keyword(s):  
Heat Treatment ◽  
Whey Protein ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Oil In Water

Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins

2016 ◽  
Vol 7 (1) ◽  
pp. 227-238 ◽  
Author(s):  
Nicola Caporaso ◽  
Alessandro Genovese ◽  
Róisín Burke ◽  
Catherine Barry-Ryan ◽  
Raffaele Sacchi
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Whey Protein ◽  
Xanthan Gum ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Olive Mill Wastewater ◽  
Oil In Water ◽  
Olive Mill

Olive oil-in-water emulsions were formulated by adding phenolic extracts from olive mill wastewater, whey protein isolate and xanthan gum.

scholarly journals Mineral modulation of thermal aggregation and gelation of whey proteins: from ?-lactoglobulin model system to whey protein isolate

2003 ◽  
Vol 83 (5) ◽  
pp. 353-364 ◽  
Author(s):  
Florence Caussin ◽  
Marie-H�l�ne Famelart ◽  
Jean-Louis Maubois ◽  
Sa�d Bouhallab
Keyword(s):  
Whey Protein ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Model System ◽  
Thermal Aggregation

scholarly journals Acute effects of whey protein isolate on blood pressure, vascular function and inflammatory markers in overweight postmenopausal women

2011 ◽  
Vol 105 (10) ◽  
pp. 1512-1519 ◽  
Author(s):  
Sebely Pal ◽  
Vanessa Ellis
Keyword(s):  
Blood Pressure ◽  
Diastolic Blood Pressure ◽  
Postmenopausal Women ◽  
Whey Protein ◽  
Glucose Control ◽  
Vascular Function ◽  
Inflammatory Markers ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate

Previous evidence indicates that chronic consumption of dairy whey proteins has beneficial effects on CVD risk factors. The present study investigated the postprandial effects of whey protein isolate on blood pressure, vascular function and inflammatory markers in overweight and obese postmenopausal women. This was a randomised, three-way cross-over design study where twenty overweight and obese postmenopausal women consumed a breakfast meal in conjunction with one of three supplements: 45 g whey protein isolate, 45 g sodium caseinate or 45 g of a glucose control. Fasting and postprandial blood samples, blood pressure and pulse wave analysis readings were taken for up to 6 h. After consumption of the meal, both systolic and diastolic blood pressure, and augmentation index (AI) decreased initially for all interventions and gradually returned to baseline levels by 6 h. However, there were no significant differences in AI, systolic or diastolic blood pressure within or between the glucose control, casein or whey groups. There were also no significant group effects on plasma inflammatory markers (IL-6, TNF-α and C-reactive protein). The health effects previously seen with chronic whey protein ingestion were not seen in the acute 6 h postprandial period in relation to blood pressure, vascular function or inflammatory markers when compared with casein and a glucose control. This suggests that such effects are better observed from the long-term consumption of whey proteins.

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