Results 141 to 150 of about 233 (212)
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
wiley +1 more source
Sorghum Protein: Ethanol‐Based Extraction to Improve Yield and Properties
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.A key barrier to expanding the use of sorghum‐based proteins is the challenge related to protein extraction and utilization via conventional methods. This work evaluated a blended solvent approach (ethanol:alkali) for protein extraction from ground, pearled sorghum and wet‐milled sorghum protein meal to improve yield and properties.
Milagros P. Hojilla‐Evangelista +1 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Characterization of Lupinus angustifolius cultivated in Uruguay. The figure summarizes the experimental workflow applied to six Lupinus angustifolius samples cultivated in Uruguay. After sample preparation, different analytical approaches were performed: Proximate composition determination of moisture, ash, crude protein, and crude fat by standard AOAC
Matías Rodríguez‐Elhordoy +9 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Quinoa protein hydrolysate (QpH) serves as both a nitrogen source and a functional ingredient for L. plantarum. Bacteria grown in QpH achieved high biomass production and demonstrated significantly enhanced cell membrane integrity, positioning QpH as a key component for robust, plant‐based probiotics.
Nelson Romano +4 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Graphical abstract illustrating the development of quinoa protein (QP) nanocarriers for the encapsulation of resveratrol (RSV) and tocopherol (TOC). ABSTRACT The objective of this work was to generate and characterize complexes of quinoa proteins (QP) with either resveratrol (RSV) or tocopherol (TOC) whose dimensions fell into the nanoscale.
Alejandra J. Rubinstein +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh +3 more
wiley +1 more source
Occult presentation of spinal epidural abscess
PM&R, Volume 18, Issue 6, Page 692-693, June 2026.
Rotem Hass +3 more
wiley +1 more source
Aging Cell, Volume 25, Issue 6, June 2026.Can we boost vaccine responses in older adults? In a double‐blind, randomised, placebo‐controlled pilot study (n = 40, > 65 years), spermidine supplementation (6 mg/day, 13 weeks) was safe and significantly improved immune responses following a 3rd SARS‐CoV‐2 vaccine dose.
Ghada Alsaleh +25 more
wiley +1 more source
Clinical Obesity, Volume 16, Issue 3, June 2026.ABSTRACT Obesity in pregnancy is a well‐established risk factor for adverse maternal and neonatal outcomes, including gestational diabetes mellitus (GDM). This study aimed to examine the effects of lifestyle intervention during pregnancy on the cardio‐metabolic protein profile and its association with maternal and neonatal health.
Birgitte Moeller Luef +9 more
wiley +1 more source