AIMC Topic: Whey Proteins

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Detection of whey protein concentrate adulteration using laser-induced breakdown spectroscopy combined with machine learning.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Apr 21, 2025
In recent years, food fraud issues related to whey protein supplements have disrupted the market and caused significant concern among consumers. Conventional analytical methods such as HPLC and ion exchange chromatography are commonly used to detect ...
Machine Learning Spectrum Analysis Lasers Whey Proteins Food Contamination Dietary Supplements
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Machine Learning Assisted Simultaneous Structural Profiling of Differently Charged Proteins in a Porin A (MspA) Electroosmotic Trap.

Journal of the American Chemical Society Jan 7, 2022
The nanopore is emerging as a means of single-molecule protein sensing. However, proteins demonstrate different charge properties, which complicates the design of a sensor that can achieve simultaneous sensing of differently charged proteins. In this...
Machine Learning Myoglobin Electroosmosis Nanopores Porins Mutagenesis, Site-Directed Mycobacterium smegmatis Muramidase Lactoglobulins Calcium Whey Proteins Lactalbumin
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Whey Protein Complexes with Green Tea Polyphenols: Antimicrobial, Osteoblast-Stimulatory, and Antioxidant Activities.

Cells, tissues, organs Jan 24, 2019
Polyphenols are known for their antimicrobial activity, whilst both polyphenols and the globular protein β-lactoglobulin (bLG) are suggested to have antioxidant properties and promote cell proliferation. These are potentially useful properties for a ...
Whey Proteins Cell Line Polyphenols Cell Proliferation Fibroblasts Osteogenesis Catechin Osteoblasts Tea Cell Differentiation Adult Male Bacteria Antioxidants Cells, Cultured Young Adult Humans Anti-Bacterial Agents
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Novel Iron-Whey Protein Microspheres Protect Gut Epithelial Cells from Iron-Related Oxidative Stress and Damage and Improve Iron Absorption in Fasting Adults.

Acta haematologica Jan 5, 2018
BACKGROUND: Iron food fortification and oral iron formulations are frequently limited by poor absorption, resulting in the widespread use of high-dose oral iron, which is poorly tolerated.
Humans Fasting Oxidative Stress Protective Agents Drug Carriers Epithelial Cells Adult Male Prospective Studies Female Iron Deficiencies Microspheres Whey Proteins Intestinal Absorption Ferritins Cross-Over Studies Double-Blind Method Iron
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Ultrasound-assisted crystallization of lactose in the presence of whey proteins and κ-carrageenan.

Ultrasonics sonochemistry Dec 20, 2017
The conventional process of lactose crystallization is prolonged, hardly controllable and the crystals have low quality. In this work, the effect of ultrasound on the crystallization of lactose in an aqueous system was assessed. Additionally, it was ...
Whey Proteins Carrageenan Lactose Ultrasonic Waves Crystallization Kinetics
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Quantification of whey in fluid milk using confocal Raman microscopy and artificial neural network.

Journal of dairy science Mar 28, 2015
In this work, we assessed the use of confocal Raman microscopy and artificial neural network as a practical method to assess and quantify adulteration of fluid milk by addition of whey. Milk samples with added whey (from 0 to 100%) were prepared, sim...
Microscopy, Confocal Food Analysis Neural Networks, Computer Animals Whey Proteins Food Quality Milk Whey
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