Results 71 to 80 of about 555 (142)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak +7 more
wiley +1 more source
Techniques to Detect and Quantify the Bacterial Metalloprotease AprX in Bovine Milk: A Review
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT The heat‐stable metalloprotease AprX, secreted by psychrotrophic Pseudomonas spp., is a major cause of quality deterioration in dairy products, particularly ultrahigh temperature (UHT) milk. This review synthesizes the evolution and current state of detection and quantification techniques for AprX in bovine milk, covering traditional ...
Aritra Sinha, Alan L. Kelly
wiley +1 more source
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong +3 more
wiley +1 more source
Effect of Diet on the Vitamin B Profile of Bovine Milk-Based Protein Ingredients
Foods, 2020 The influence of diet on the water-soluble vitamin composition of skim milk powder and whey protein ingredients produced from the milk of cows fed pasture or concentrate-based diets was examined.
Jonathan B. Magan +9 more
doaj +1 more source
Journal of Applied Crystallography, Volume 59, Issue 1, Page 59-68, February 2026.Small‐angle scattering form factors of composite particles built from either embedded spheres or randomly distributed voids within a sphere are obtained by Monte Carlo simulations, and analytical expressions that reproduce the simulations are derived.The small‐angle scattering form factors of two classes of composite particles with contrasting internal
Jan Skov Pedersen +2 more
wiley +1 more source
Journal of Dairy Science: This study aimed to investigate the relationship between emulsifying properties and oil-water (O-W) interfacial properties of casein dominated milk protein ingredients.
Haoyi An, Haotian Zheng
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Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate. [PDF]
Food Sci Nutr, 2023 Hammam ARA, Metzger LE.
europepmc +1 more source
Journal of Dairy Science: Understanding salt diffusion is essential for optimizing salt uptake during cheese production. Although multiple interacting factors complicate this process, the utilization of a model cheese system offers a controlled platform to evaluate their ...
V. Weerasingha +3 more
doaj +1 more source
Technology of low allergenic milk with whey proteins hydrolysate
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2019 In recent years, there has been a steady increase in the number of various allergic diseases in children and adults. Clinical manifestations of allergic reactions can be observed almost from infancy, which is often associated with nutrition specificity ...
V. G. Yukalo, K. Ye. Datsyshyn
doaj +1 more source
Journal of Dairy Science: This study investigated the effect of high-pressure processing (HPP) on the physicochemical and structural changes in reconstituted micellar CN concentrates (MCC) sourced from bovine (BMCC) and caprine (CMCC) milk.
Khaled S. Nassar +6 more
doaj +1 more source