This study aimed to investigate the effect of non-covalent interactions between different concentrations (0.1-1.2%, w/v) of hyaluronic acid (HA) and 3% (w/v) whey protein isolate (WPI) on the stability of oil-in-water emulsions. Non-covalent interactions between WPI and HA were detected using...

Donkey milk (DM) is an emerging foodstuff, gaining increasing attention due to its nutritional properties. As a high value-added product, it can be subjected to adulteration with cheaper milks, e.g., cow milk. The present work addresses the possibility of developing a fast and economic method for...

In this work, the effects of konjac glucomannan (KGM) concentrations on microstructure, gel properties, stability and digestibility of water-in-oil-in-water emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate were investigated. Visual appearance indicated that a...

Calcium alginate-whey protein isolate (CA-WPI) composite gel embedded with anthocyanins was prepared by in-situ release method using sodium alginate and whey protein isolate as raw materials. The raw materials were allocated to three treatments: CA-WPI both at room temperature, room temperature...

BACKGROUND: Successful cryopreservation of bovine oocytes is very important for research and commercial applications. However, the survival and development rate of vitrified-thawed (VT) oocytes are lower than those of non-vitrified-thawed (non-VT) oocytes. OBJECTIVE: To investigate the effect of...

Thawed spermatozoa, sampled post mortem from the fresh epididymides of European red deer and epididymides stored for up to 12 h at 2-4°C, were evaluated by fluorescence microscopy (FM) and flow cytometry (FC). The sperm samples were extended and cryopreserved. The sperm motility (CASA), sperm...

Whey protein hydrolysates are important food emulsifiers and bioactive ingredients. This study investigated the stability of whey protein isolate (WPI) bioactive peptide fraction nanoemulsions under representative food processing and storage conditions: pH (3-9), ion concentration (Na⁺, 0-200 mm...

The effect of Hofmeister series anions at different concentrations on the freeze-thaw (FT) stability of emulsions stabilized with whey protein isolate (WPI) and its possible mechanism were studied. The emulsions prepared from WPI added with kosmotropic ions (Cl^- and Br^-) presented good freeze-thaw...

The aim of this study was to evaluate the effect of different glycerol concentrations and different sperm concentrations on stallion epididymal sperm motility indicators after thawing. For statistical analysis, 25 stallions were used. Collection of the epidydimal spermatozoa was performed as a...

Whey protein hydrolysate (WPH) has made a breakthrough in inhibiting oxidative deterioration and improving the quality of meat products during storage. Based on our previous study of extracting the most antioxidant active fraction I (FI, the molecular weight < 1 kDa) from whey protein...