Now showing items 1-2 of 2
Effects of sucrose, sugar alcohols and whey protein concentration on foaming properties of native whey protein concentrate and whey protein isolate
Whey proteins are utilized in the food industry as foaming agents and consequently whey protein foams are an integral component of many foods such as meringue and whipped cream. The aim of the study was to investigate the ...
Bioassay-guided purification and characterization of anti-inflammatory components in Cinnamomum burmannii
Excessive inflammatory response is implicated in many diseases such as arthritis, atherosclerosis, and cardiomyopathy. Previous studies have found that several cinnamon species could exhibit anti-inflammatory activities. ...