Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides.

The poor thermal stability and ion tolerance of whey protein hydrolysates (WPH) restrict its application in emulsions, while glycosylation shows potential benefits in improving WPH stability. However, the relationship between saccharides with different Mw and the glycosylation behavior of WPH rich in short peptides is unclear. In response, the effect of different saccharides on glycosylated WPH rich in short peptides and its emulsion stability were investigated.

Effect of various pretreatments of potato on the cooking and texture properties of the developed potato-rice noodle.

In order to ascertain optimal potato pretreatment strategy for potato-rice noodle processing, the effect of partial substitution of rice flour with potatoes processed by various pretreatment on rice noodle quality was determined. In this study, raw potato flour (RPF), cooked potato flour (CPF), potato pulp (PP), mashed potato (MP), and rice flour (RF) were prepared. The physicochemical and pasting properties of RF sample, RPF + RF, PP + RF, CPF + RF, and MP + RF blends were investigated relative to their noodle quality.

A Retrospective Multi-Center Study of the Clinical Effects of Transurethral Columnar Balloon Dilation of the Prostate in the Treatment of Elderly Patients with Benign Prostatic Hyperplasia.

Introduction: The aim of this study was to explore the clinical effect of transurethral columnar balloon dilation of the prostate (TUCBDP), in the treatment of benign prostatic hyperplasia in men over the age of 60 years old.

Methods: This was a retrospective multi-center study follow-up of patients with benign prostatic hyperplasia (BPH) who underwent TUCBDP. The international prostate symptom score (IPSS), quality of life score (QoL), residual urine volume (PVR), and maximum urine flow rate (Qmax) were evaluated one and six months after the procedure.