Results 71 to 80 of about 196,865 (213)

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non‐Dairy Cream Cheese

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng, Natthanicha Banpacha, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai   +3 more
wiley   +1 more source

Despite Its High Salt Content, Gochujang Attenuates Obesity‐Induced Inflammatory Kidney Damage in Association With Gut Microbiota Modulation

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Gochujang, a traditional Korean fermented food, reduced lipid accumulation and inflammatory responses in HK‐2 cells and attenuated kidney injury‐related changes in high‐fat diet‐induced obese mice. These effects were accompanied by modulation of the gut microbiota, supporting the potential renoprotective effects of Gochujang despite its high salt ...
So‐Min Oh, Un‐Seong Na, Do‐Youn Jeong, Hayoung Woo, Anna Han   +4 more
wiley   +1 more source

Gelation of the complex between .KAPPA.-casein and .BETA.-lactoglobulin.

Journal of Nutritional Science and Vitaminology, 1983
The gelation of the complex between kappa-casein and beta-lactoglobulin was examined. The apparent viscosity of the mixture of kappa-casein and beta-lactoglobulin increased by heat treatment. The mixture formed a gel at the concentration of 8% (w/w). The gel formation was accelerated by the chymosin treatment.
DOI, Hiroshi, IDENO, Shoji, KUO, Fong Huang, IBUKI, Fumio, KANAMORI, Masao   +4 more
openaire   +3 more sources

From Macronutrients to Functional Foods: Nutritional Strategies for Recovery Following High‐Intensity Exercise

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Recovery nutrition after high‐intensity exercise should be hierarchical and periodized. Carbohydrate and protein form the foundation for glycogen restoration and muscle repair, while functional foods and bioactive compounds serve as context‐dependent adjuncts.
Haydar Rafsya Farzana, Gosy Endra Vigriawan, Antonello Santini, Fahrul Nurkolis   +3 more
wiley   +1 more source

Isolation and Molecular Characterization of Local Goat Milk Casein for Nutraceutical Value

MATEC Web of Conferences, 2017
Bioactive peptide from casein play a very important role in biological functionalities such as antioxidant and antimicrobial activities. Casein is the main protein that derived from goat milk which consists of alpha (α), beta (β) and kappa (κ) casein ...
Azhar Mohd Akmal, Salim Norshafiqa
doaj   +1 more source

Bile acid metabolism and signaling in human and animal health: A One Health perspective

iMetaOmics, Volume 3, Issue 3, September 2026.
Bile acids maintain host homeostasis through enterohepatic circulation, microbial transformation, and bile acid receptor signaling, thereby regulating glucose and lipid metabolism, intestinal barrier integrity, and immunity. These effects support human disease intervention and health‐oriented animal production, reducing drug dependence and residue ...
Lei Li, Shuai Liu, Zhijun Cao, Yangchun Cao, Shengru Wu, Lu Deng, Junhu Yao, Jun Zhang   +7 more
wiley   +1 more source

Phi Beta Kappa, Alpha Chapter Records [PDF]

, 1875
Phi Beta Kappa was founded by five students at the College of William and Mary in 1776. This minute book documents the organization in the period 1875-1905.
Phi Beta Kappa, College of William and Mary. Students   +1 more
core  

Functional study of the equine beta-casein and kappa-casein gene promoters

, 2005
Casein genes are expressed in a tissue-specific and highly coordinated manner. The main goals of casein gene promoter studies are to unravel cis- and trans-acting factors involved in the complex signalling pathway controlling milk production, and to ...
N. Kokalj Vokac, A. Baldi, T. Lenasi, M. Narat, P. Dovc   +4 more
core   +1 more source

The dissociated form of kappa-casein is the precursor to its amyloid fibril formation

, 2010
Bovine milk kappa-casein forms a self-associating oligomeric micelle-like species, in equilibrium with dissociated forms. In its native form, intra- and inter-molecular disulfide bonds lead to the formation of multimeric species ranging from monomers to ...
David Thorn (1618642), Heath Ecroyd (19583602), Yanqin Liu (1395478), John Carver (15395249)   +3 more
core   +3 more sources

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source