In this study, complexes formed by sodium caseinate (CS) and different concentrations of (−)-epigallocatechin-3-gallate (EGCG) were successfully prepared. The structures the CS–EGCG then analyzed fluorescence spectroscopy, circular dichroism, Fourier transform infrared spectroscopy (FTIR). Their thermodynamic features also Van't Hoff equation before evaluating antioxidant properties as well emu...

The objective of this study was to evaluate powder mixtures as substitutes fresh cheese in traditional manufacturing a baked snack, due the variability its quality properties and high cost. In substitute mixtures, protein varied with sodium caseinate/whey ratios ranges from 7.33 13.29 fat lecithin/microencapsulated vegetable (MVF) 1.5 4. optimal formulation according textural one composed ratio...

The purpose of this study was to produce margarine with reduced trans and saturated fatty acid contents using 10% beeswax oleogel hydrocolloid-based containing 3.15% sodium caseinate, 0.5% guar gum, 0.22% xanthan gum a melting point, rheological textural characteristics similar palm oil. Oleogel samples were used as substitute for oil partially hydrogenated olein Margarine (70% fat) formulated ...

Global focus on sustainability has accelerated research into alternative non-animal sources of food protein and functional ingredients. Amphiphilic peptides represent a class promising biomolecules to replace chemical emulsifiers in emulsions. In contrast traditional trial-and-error enzymatic hydrolysis, this study utilizes bottom-up approach combining quantitative proteomics, bioinformatics pr...

Starch and plant or animal proteins represent a rich source that can be used for fortifying meat products. The present study aimed to analyze how the different additives (soy protein isolate, chickpea flour, lupine concentrate, sodium caseinate starch, in 2% concentration) influence rheological properties of beef emulsions gels, cooking losses texture finished Rheological parameters G’ (storage...