Thom Huppertz

Studies of mineral and moisture dynamics in freeze-thawed LMPS mozzarella using calorimetry and proton (1H) and solid-state 31P NMR

Digvijay Digvijay, Thom Huppertz, Alan L. Kelly, Manuel Ruether et autres

Proteomic and lipidomic comparisons of milk fat globule membrane (MFGM) enriched ingredients from caprine and bovine buttermilk

Bo Song, Wenzhu Yin, Dasong Liu, Xiumei Tao et autres

cn, nl, us (code pays fourni par la source)

Differences in amino acid digestibility between young and older adults: a randomized crossover study using the dual tracer method

Fenna Hinssen, Romain Tessier, Dewi van Harskamp, Thom Huppertz et autres

Background Older adults may have reduced amino acid (AA) digestibility due to physiological changes in the digestive tract, but quantification of reduced AA digestibility in humans is lacking. Objective This randomized crossover study investigated differences in indispensable AA digestibility, primarily focusing on …

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Branched-chain fatty acids in dairy products: Composition and health benefits

Lina An, Xinyi Zhang, Yi Yang, Yulu Zhang et autres

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Lactopontin in a Simulated Infant Formula Protein Matrix Promotes Bone Development via the Gut–Bone Axis in Growing Rats

Yipin Lyu, J F Zhang, Chi Cheng, Xue Tang et autres

Background: Lactopontin (L-OPN) is a pivotal bioactive protein present in breast milk that supports bone development, but its efficacy in a formula matrix is unknown. This study aimed to evaluate the effects of L-OPN-fortified formula on bone growth in a growing rat …

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Accounting for differences in bioavailability of calcium, iron, and zinc among individual foods for deriving sustainable healthy diets

Renée P.M. Cardinaals, Wolfram Simon, Thom Huppertz, H.H.E. van Zanten

The advocated shift from diets high in animal-source food toward healthy, plant-based diets has raised concerns for adequate nutrient intake, especially for those nutrients that are more bioavailable in animal-source foods compared to plant-source foods. To date, global food system optimisation models …

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Salt Equilibria and Protein Glycation in Young Child Formula

Wenfu Chen, Wenzhu Yin, Xiumei Tao, Dasong Liu et autres

Young child formula (YCF) products are important sources of nutrients for children 1–3 years of age. Salt equilibria and protein glycation are two of the crucial aspects affecting nutritional properties and digestive behaviors of YCF, but detailed insights into these two aspects …

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Effect of Shear and pH on Heat-Induced Changes in Faba Bean Proteins

Rui Yu, Thom Huppertz, Todor Vasiljevic

Commercially relevant processing conditions, including protein concentration, pH and shearing and their impact on the solubility, heat stability, and secondary structure of faba bean proteins (FBPIs), were studied. Most of the examined properties, including protein solubility and heat stability, were due to …

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Artificial and reformed casein micelles as encapsulation vehicles: approaches and applications

Romina Cippollini, Thomas C. France, Thom Huppertz, James A. O’Mahony

This article reviews the formation, characteristics, and applications of artificial casein micelles (ACMs) formed via mineralization of non-micellar caseins, as well as reformed casein micelles (RCMs) produced through high-pressure processing and pH-cycling. Comparisons of these particles are made against natural casein micelles …

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Protein Quality in Consumer Products and Diets

Blerina Shkembi, Thom Huppertz

Although dietary recommendations focus primarily on quantitative protein intake, protein quality is critical to consider as well. Large differences in dietary protein intake are observed globally, with diets dominated by plant protein sources typically being poorer in quality. This can be attributed …

In vitro gastrointestinal digestibility under infant conditions of bovine milk fat emulsions stabilized using decalcified micellar casein concentrate

Keyu Wang, Yuhan Zhao, Wenzhu Yin, Dasong Liu et autres

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Understanding freezing-induced changes in the protein and fat phases of aged Gouda cheese using Fourier transform infrared and Raman spectroscopy

Digvijay Digvijay, Thom Huppertz, Alan L. Kelly, Prabin Lamichhane

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