Results 161 to 170 of about 77,222 (252)

Liposomal Encapsulation of Damson Plum Phenolics and Their Incorporation Into Functional Milk Beverages

Food Frontiers, Volume 7, Issue 5, September 2026.
Damson plum phenolic extract was encapsulated in soy lecithin‐based liposomes, followed by freeze‐drying and incorporation into milk. The liposomal delivery system improved the retention and recovery of key phenolic compounds, including neochlorogenic acid, rosmarinic acid, and rutin, during 28 days of refrigerated storage at 4°C, demonstrating a ...
Pu Xia, Mirja Kaizer Ahmmed, Ali Rashidinejad   +2 more
wiley   +1 more source

Bioconversion of food wastewater into <i>Penicillium roqueforti</i> AF26 biomass proteins suitable for aquafeed. [PDF]

Front Microbiol
Figueroa AE, Del Gobbo LM, Guerrero AM, Juarez MB, Echegorry VD, Villegas LB, Colin VL.   +6 more
europepmc   +1 more source

Structure–Function–Stability Relationships of Polyphenol‐Based Food Preservation Systems Across Major Polyphenol Classes

Food Frontiers, Volume 7, Issue 5, September 2026.
Polyphenol stabilization and integration enable active food packaging with antioxidant, antimicrobial, freshness indicating, and controlled‐release functions under real storage conditions. ABSTRACT Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant ...
Simin Wang, Yan Liu, Yangkun Xing, Minxuan Fan, Jianfeng Wang, Li Fan, Bo Xia   +6 more
wiley   +1 more source

Characterisation and Comparative Evaluation of miRNA Contained in Small Extracellular Vesicles Isolated From Bovine Milk and Whey. [PDF]

J Extracell Biol
Trevisan C, Polacchini G, Stefanon B, Colitti M.   +3 more
europepmc   +1 more source

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

Food Biomacromolecules, Volume 3, Issue 3, Page 499-514, September 2026.
Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam, Rukaiah Fatma Begum, Nirenjen Shanmugasundaram, Bhupendra Gopalbhai Prajapati, Suresh Ankul Singh, Pavithra Nagenthran, Sudarshan Singh, Kesarla Rajesh   +7 more
wiley   +1 more source

Intermittent Drying With Heated Air and Microwaves of Dragon Fruit Foams Formulated With Different Protein Sources. [PDF]

J Food Sci
Cruz MS, Santos AAL, Leal GF, Santos JCC, Lopes GM, Macedo LL, Petri Júnior I, Corrêa JLG.   +7 more
europepmc   +1 more source

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, Volume 3, Issue 3, Page 515-531, September 2026.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Valorization of Whey into a Bioactive Hydrolysate with ACE-Inhibitory Activity and Food Application Potential. [PDF]

Foods
Fellenberg MA, Silva-Vera W, Panes O, Abarca RL.   +3 more
europepmc   +1 more source

Fabrication of a salt‐containing coacervated emulsion: Application in low‐salt mayonnaise with enhanced saltiness perception

Food Biomacromolecules, Volume 3, Issue 3, Page 604-619, September 2026.
Salt‐containing whey protein‐chitosan coacervates enabled stable emulsions with controlled sodium distribution, thereby enhancing perceived saltiness in low‐salt mayonnaise. Improved microstructure, rheology, and stability promoted sodium release during oral processing, offering an effective strategy for sodium reduction without compromising sensory ...
Mingfeng Wu, Xiaoyin Li, Xiaoshan Tang, Yucong Zou, Yang Yuan   +4 more
wiley   +1 more source

Bioactive Substances in Sheep's Milk and Related Products as Components of Functional Foods. [PDF]

Molecules
Flis Z, Wieczorek J, Sady M, Molik E.
europepmc   +1 more source