Bongkosh Vardhanabhuti

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Engineered nanomaterials such as silver nanoparticles (Ag NPs) have been increasingly used in agriculture owning to their antimicrobial and insecticidal properties. However, the contamination of Ag NPs in foods and water may pose a great risk to public health and the environment. In this study, the contamination of Ag NPs in pears was detected,(More)
Whey proteins are a major ingredient in sports drink and functional beverages. At low pH, whey proteins are astringent, which may be undesirable in some applications. Understanding the astringency mechanism of whey proteins at low pH could lead to developing ways to minimize the astringency. This study compared the astringency of beta-lactoglobulin(More)
Whey protein gels have a weak/brittle texture when formed at pH <or= 4.5, yet this pH is required to produce a high-protein, shelf-stable product. We investigated if gels could be made under conditions that produced strong/elastic textural properties then adjusted to pH <or= 4.5 and maintain textural properties. Gels were initially formed at 15% w/w protein(More)
This study aimed to develop a rapid and sensitive method for detection of aflatoxin M1 (AFM) by dynamic light scattering (DLS) coupled with superparamagnetic beads and gold nanoprobes. The nanoprobes were synthesized by the conjugate of AFM and bovine serum albumin (AFM-BSA), BSA, and gold nanoparticles. Magnetic beads-based immunosorbent assay (MBISA) was(More)
The in vitro digestion of heated whey protein aggregates having different structure and physicochemical properties was evaluated under simulated gastric conditions. Aggregates were formed by heating whey protein isolates (WPI) at 3-9% w/w initial protein concentration and pH 3.0-7.0. Results showed that high protein concentration led to formation of larger(More)
Whey protein polymers were formed by heating whey protein isolate solutions at 80 degrees C. Flow behaviors of whey protein polymers produced from different protein concentrations and heating times were comparable to various flow behaviors of hydrocolloids. Polymer formation was found to be a two-phase process. The initial protein concentration was a(More)
This study focuses on the behavior of mixed protein and polysaccharides with different charge densities under simulated gastric conditions. Three types of polysaccharides, namely, guar gum, xanthan gum and carrageenan (neutral, medium negatively, and highly negatively charged, respectively) were selected for heating together with whey protein isolate (WPI)(More)
Heating protein with polysaccharide under neutral or near neutral pH can induce the formation of soluble complex with improved functional properties. The objective of our research was to investigate the effects of λ-carrageenan (λC) concentrations and pH on foaming properties of heated whey protein isolate (WPI) and λC soluble complex (h-cpx) in comparison(More)
The objective of this study was to compare the effects of food form and physicochemical properties of protein snacks on appetite and subsequent food intake in healthy adults. Twelve healthy subjects received a standardized breakfast and then 2.5 h post-breakfast consumed the following snacks, in randomized order: 0 kcal water (CON) or 96 kcal whey protein(More)
The influence of the molecular weight (Mw; 270, 750, and 2,500 kDa) and concentration of carboxymethylcellulose (CMC) on the stability and properties of whey protein isolate (WPI)-stabilized oil-in-water emulsions were assessed by measuring ζ-potential, droplet size, apparent viscosity, protein surface coverage, and creaming stability. Emulsions were(More)