scholarly journals Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage

2016 ◽  
Vol 96 (6) ◽  
pp. 861-872 ◽  
Author(s):  
Nidhi Bansal ◽  
Tuyen Truong ◽  
Bhesh Bhandari
Keyword(s):  
Feasibility Study ◽  
Milk Protein ◽  
Protein Concentrate ◽  
Milk Protein Concentrate

Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition

2021 ◽  
Vol 300 ◽  
pp. 110503
Author(s):  
Jaspal Singh ◽  
Agathe Dean ◽  
Sangeeta Prakash ◽  
Bhesh Bhandari ◽  
Nidhi Bansal
Keyword(s):  
High Temperature ◽  
Milk Protein ◽  
Temperature Stability ◽  
Protein Concentrate ◽  
High Temperature Stability ◽  
Mineral Salts ◽  
Milk Protein Concentrate ◽  
Ultra High Temperature

Lactose crystallization in milk protein concentrate and its effects on rheology

2017 ◽  
Vol 212 ◽  
pp. 97-107 ◽  
Author(s):  
Débora B. Goulart ◽  
Richard W. Hartel
Keyword(s):  
Milk Protein ◽  
Protein Concentrate ◽  
Milk Protein Concentrate

Textural performance of Zea mays transglutaminase modified milk protein concentrate in stirred yoghurt

LWT ◽  
2021 ◽  
pp. 111625
Author(s):  
Hongbo Li ◽  
Chunshuang Li ◽  
Tiantian Liu ◽  
Chen Yang ◽  
Dingkuo Liu ◽  
...  
Keyword(s):  
Zea Mays ◽  
Milk Protein ◽  
Protein Concentrate ◽  
Milk Protein Concentrate

scholarly journals Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data

2019 ◽  
Vol 246 ◽  
pp. 179-191 ◽  
Author(s):  
Quang Tri Ho ◽  
Kevin M. Murphy ◽  
Kamil P. Drapala ◽  
Mark A. Fenelon ◽  
James A. O'Mahony ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Kinetic Data ◽  
Milk Protein ◽  
Protein Concentrate ◽  
Milk Protein Concentrate

Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR

2015 ◽  
Vol 44 ◽  
pp. 66-70 ◽  
Author(s):  
Enamul Haque ◽  
Bhesh R. Bhandari ◽  
Michael J. Gidley ◽  
Hilton C. Deeth ◽  
Andrew K. Whittaker
Keyword(s):  
Molecular Structure ◽  
Solid State ◽  
Milk Protein ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Structure And Dynamics

scholarly journals Proprietary Milk Protein Concentrate Reduces Joint Discomfort While Improving Exercise Performance in Non-Osteoarthritic Individuals

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 283 ◽  
Author(s):  
Tim Ziegenfuss ◽  
Chad Kerksick ◽  
A. Kedia ◽  
Jennifer Sandrock ◽  
Betsy Raub ◽  
...  
Keyword(s):  
Physical Function ◽  
Exercise Performance ◽  
Whole Blood ◽  
Milk Protein ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Clinical Safety ◽  
Walking Test ◽  
Visual Analog Scales ◽  
Joint Health

Milk and dairy products are known to contain various bioactives with potential anti-inflammatory and immune modulating effects. Previous research has indicated that milk produced from hyperimmunized cows provided meaningful health benefits to individuals suffering from varying degrees of osteoarthritis and rheumatoid arthritis. PURPOSE: To examine the impact of MicroLactin®, a proprietary milk protein concentrate, on joint discomfort and physical function, exercise performance, quality of life and various measures of affect. METHODS: Non-osteoarthritic men (42.5 ± 8.9 years, 176.7 ± 6.7 cm, 89.9 ± 11.5 kg, 28.8 ± 3.5 kg/m2, n = 30) and women (46.4 ± 9.6 years, 163.1 ± 8.2 cm, 72.2 ± 13.1 kg, 27.2 ± 5.3 kg/m2, n = 28) with mild to moderate knee pain during physical activity were randomized in a double-blind, placebo-controlled fashion to consume daily either a placebo (PLA) or MicroLactin® (ML) for a period of 8 weeks. Participants completed a functional capacity test pre and post-supplementation and completed visual analog scales (VAS), a 6-min walking test, WOMAC and profile of mood states (POMS) to assess changes in joint health, discomfort, physical function, exercise performance and affect. Mixed factorial ANOVA was used for all statistical analysis and significance was set a priori at p ≤ 0.05. RESULTS: Distance covered in the 6-min walking significantly improved 9% in ML versus 2% in PLA (mean difference: 110 ± 43 m, p = 0.012) in addition to 11 WOMAC components and 5 VAS reflective of ML improving joint health, discomfort and joint stability (all p < 0.05 vs. PLA). Additionally, ML also improved overall perceptions of neck and back health compared to PLA. Serum and whole blood indicators of clinical safety remained within normal ranges throughout the study. CONCLUSIONS: In comparison to placebo, daily doses of MicroLactin® yielded improvements in several components of the WOMAC, multiple visual analog scales indicative of joint health and stability, discomfort and pain, as well as significant improvements in distance covered during a 6-min walking test. Supplementation was well tolerated with no significant changes in whole-blood or serum markers of clinical safety.

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