Texture-modified foods for the elderly: Status, technology and opportunities

JM Aguilera, DJ Park - Trends in Food Science & Technology, 2016 - Elsevier
Background The group of elderly people (eg, 65+ years old) exhibits the fastest growth rate
among all populations segments. By 2050 worldwide there will be more than 400 million …

Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium

Y Wang, J Zhao, S Zhang, X Zhao, Y Liu, J Jiang… - Food …, 2022 - Elsevier
The objective of this study was to develop functional egg substitutes using mung bean
protein (MBP) through pH 12-shifting modification and calcium addition. The influence of pH …

Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review

G Barone, J O'Regan, AL Kelly… - … Reviews in Food …, 2022 - Wiley Online Library
Whey‐based nutritional beverages are often fortified with calcium (Ca) in order to deliver the
recommended intake of Ca. However, technical and product quality challenges are often …

Influence of calcium ions on the stability, microstructure and in vitro digestion fate of zein-propylene glycol alginate-tea saponin ternary complex particles for the …

Y Wei, C Li, L Zhang, L Dai, S Yang, J Liu, L Mao… - Food …, 2020 - Elsevier
Abstract Calcium ions (Ca 2+) can alter the molecular structure of proteins and
polysaccharides through electrostatically binding to negatively charged groups. In this study …

Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility

Q Guo, J Su, W Xie, X Tu, F Yuan, L Mao, Y Gao - Food Hydrocolloids, 2020 - Elsevier
In the present study, curcumin-loaded pea protein isolate-high methoxyl pectin complexes
(Cur-loaded PPI-HMP complexes) were first fabricated at neutral pH via the induction of …

Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatment

L Xiong, S Boeren, J Vervoort, K Hettinga - Food Chemistry, 2021 - Elsevier
To establish the effect of the presence of milk serum proteins on heat-induced changes to
lactoferrin, lactoferrin alone, and lactoferrin mixed with either milk serum or β-lactoglobulin …

Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions

Q Du, X Ji, F Lyu, J Liu, Y Ding - Food Hydrocolloids, 2021 - Elsevier
In this study, the effect of calcium ions (Ca 2+) on the heat stability and rheology of high-
calorie (> 1.0 kcal/mL) whey protein emulsion (HCWPE) was investigated. The mass …

Effects of the structure and interaction force of phytosterol/whey protein isolate self-assembly complex on phytosterol digestion properties

T Zhao, B Yang, S Ji, J Luo, Y Liu, Y Zhong, B Lu - Food Chemistry, 2023 - Elsevier
Phytosterol (PS)/whey protein isolate (WPI) self-assembly complex was formed with different
PS: WPI mass ratios (from 1: 1 to 1: 15) to reveal the relationship of interaction mechanism in …

[HTML][HTML] Loss of allergy-protective capacity of raw cow's milk after heat treatment coincides with loss of immunologically active whey proteins

S Abbring, L Xiong, MAP Diks, T Baars, J Garssen… - Food & function, 2020 - pubs.rsc.org
The allergy-protective capacity of raw cow's milk was demonstrated to be abolished after
heat treatment. The heat-sensitive whey protein fraction of raw milk is often implied to be the …

Design of novel emulsion microgel particles of tuneable size

O Torres, B Murray, A Sarkar - Food Hydrocolloids, 2017 - Elsevier
In this study, we designed a one-step solvent-free route to prepare emulsion microgel
particles, ie, microgel particles containing several sub-micron sized emulsion droplets …