I am pleased to announce the recent publication of our article titled “Effects of pH and Concentrations of Colostrum Whey and Caseinate on Fabrication of Nanoparticles and Evaluation of Their Techno-functionalities and In vitro Digestibility” in the Journal of Food Measurement and Characterization (Impact Factor: 3.8; CiteScore: 3.0), Springer Publications.
Research Highlights
This study, led by my doctoral student Mr. Engr Muhammad Umar, investigates the influence of pH and protein concentrations on the fabrication of nanoparticles from colostrum whey and caseinate. It also evaluates the techno-functional properties and in vitro digestibility of these nanoparticles.
Acknowledgments
Congratulations to Mr. Umar for his outstanding work and for adding this significant contribution to his growing list of publications. Mr. Umar has previously published four articles in high-impact journals and three book chapters with Wiley and CRC Press. His PhD dissertation focuses on “Enhancing Bioaccessibility and Oral Bioavailability of Colostrum Proteins in Food Beverages by Engineered Nanoparticulate Based Delivery System.”
Special thanks to Dr. Uracha Ruktanonchai (NANOTEC, NSTDA, Thailand) and Dr. Davids Makararpong (David Enterprise and Development Co. Ltd, Thailand) for their invaluable support.
This research is particularly noteworthy as it addresses a gap in the literature regarding the use of bovine colostrum milk in Thailand and introduces innovative approaches to food formulation.
Access the Article
You can read the full article here: Journal of Food Measurement and Characterization
DOI: 10.1007/s11694-023-02100-6
