Results 181 to 190 of about 135,123 (275)

Release of Bioactive Peptides from Whey Protein During In Vitro Digestion and Their Effect on CCK Secretion in Enteroendocrine Cells: An In Silico and In Vitro Approach. [PDF]

Molecules
Ignot-Gutiérrez A, Arellano-Castillo O, Serena-Romero G, Alvarado-Olivarez M, Guajardo-Flores D, Martínez AJ, Cruz-Huerta E.   +6 more
europepmc   +1 more source

STUDY OF WHEY AND WHEY-BASED DRINKS

Izvestiâ Nacionalʹnoj akademii nauk Respubliki Kazahstan, 2018
B. T Abdizhapparova, N. S. Khanzharov, B.O. Ospanov, A. V. Baranenko, A. A. Dosmakanbetova   +4 more
openaire   +1 more source

Acceptability of Thickened and Protein‐Enhanced Ice Cream With the Addition of Vitamin C for Use in Long‐Term Care

Journal of Sensory Studies, Volume 41, Issue 1, February 2026.
ABSTRACT This study evaluated the acceptability of added vitamin C (sodium ascorbate) to thickened protein‐enhanced ice cream, aiming to improve the nutritional intake of long‐term care residents living with dysphagia and wounds. Five samples (1 L) of thickened protein‐enhanced (8% whey protein by volume) ice cream were developed; a control (thickened ...
Abbie R. Swinimer, Judith Lowe, Matthew B. McSweeney   +2 more
wiley   +1 more source

Characterization and Comparison of Milk Fat Globule Membrane Proteins, Whey Protein Concentrate, and Micellar Casein Concentrate. [PDF]

Food Sci Nutr
Wang J, Ji X, Bian Z, Liu Y, Chen W, Fan C, Li J.   +6 more
europepmc   +1 more source

Increasing the added‐value of a plant‐based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1115-1125, 30 January 2026.
Abstract BACKGROUND Changes in consumer habits have driven the food industry to develop new recipes based on organic ingredients. Furthermore, the use of waste‐derived plant‐based raw materials, such as pea hull fibers, is consistent with sustainable development.
María‐Carmen García‐González, María‐Carmen Alfaro‐Rodríguez, Carlos Lobo, José Muñoz   +3 more
wiley   +1 more source

Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties. [PDF]

Foods
Kalibekkyzy Z, Zhakupbekova S, Rebezov M, Nurgazezova A, Nurymkhan G, Kassymov S, Baytukenova S, Mateyeva A, Maizhanova A, Kapshakbayeva Z.   +9 more
europepmc   +1 more source

Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1220-1228, 30 January 2026.
Abstract BACKGROUND Cold plasma (CP) is a promising nonthermal technology for tailoring protein structure and functionality. Its ability to induce conformational rearrangements makes it a potential tool for improving the techno‐functional performance of whey protein isolate (WPI). WPI was subjected to CP treatment under varying frequencies (50, 500 and
Gabriel Oliveira Horta, Paula Zambe Azevedo, Breno Rodrigues de Souza, Sueli Rodrigues, Fabiano André Narciso Fernandes, Daiana Wischral, Paulo Cesar Stringheta, Evandro Martins, Pedro Henrique Campelo   +8 more
wiley   +1 more source

Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications. [PDF]

Foods
Lan H, Xu J, Lu X, Hu X, Peng L, Liu Q, Ye F, Qi H.   +7 more
europepmc   +1 more source

Thermal Processing Effects on Antioxidant Properties, Physicochemical, and Sensory Characteristics of Whey Açaí (<i>Euterpe oleracea</i> Mart.) Beverages. [PDF]

Foods
Silva VLM, Leal ARS, Andrade MCS, Ribeiro ROR, Silva FO, Mársico ET, Rodrigues IA, Conte-Junior CA, Carneiro CS.   +8 more
europepmc   +1 more source

Whey protein

Nutrafoods, 2011
Denise M. Ney, Christopher J. Boehler
openaire   +2 more sources