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)
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 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 aim of this work is to investigate the effect of pectin on in vitro digestion of whey protein. Digestion of heated whey protein isolate (WPI) and pectin solutions (WPI-pectin) as influenced by pectin concentration and pH was studied under simulated gastric conditions. Electrophoresis, dynamic light scattering, colorimetric measurements, and gel(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 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)
Interactions between whey proteins and polysaccharides, in particular the formation of food-grade soluble complexes, are of interest because of potential functional and health benefits. A specific application that has not received much attention is the use of complexes for enhanced colloidal stability of protein sols, such as protein-containing beverages.(More)