Results 181 to 190 of about 137,613 (289)

Functional characteristics of peptides from whey proteins fermented with lactic acid bacteria isolated from Dongchimi. [PDF]

Food Sci Anim Resour
Yoo J, Lee S, Song S, Kim C.
europepmc   +1 more source

Magnolol Improves Intestinal Antioxidant Capacity and Barrier Function by Activating the Nrf2 Signaling Pathway in a Piglet Model

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Magnolol is a natural bioactive phenolic compound with potent antioxidant properties and plays an important role in modulating intestinal healthy. However, the underlying mechanisms of magnolol in alleviating intestinal oxidative stress damage and improving the intestinal barrier integrity remain unknown. Thus, this study aimed to evaluate the
Mengyao Fang, Kang Yang, Yiyan Cui, Ting Rong, Dun Deng, Pan Yang, Zhimei Tian, Min Song, Xianyong Ma, Miao Yu   +9 more
wiley   +1 more source

The Acute Effect of Consuming Whey Versus a Plant-Based Protein Blend on Postprandial Metabolism and Appetite in a Sample of Healthy Adults. [PDF]

Food Sci Nutr
Petkova YP, Johnston JD, Collins AL.
europepmc   +1 more source

Bone Targeting Peptide–Calcium Coordination Complexes for the Treatment of Osteoporosis

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Current calcium supplement strategies focus on bone‐targeted delivery to reduce bone loss or enhance bone formation. However, peptide–calcium complexes generally lack clear cell selectivity. This study demonstrated that pea peptides (PP), which were rich in aspartic acid (Asp) and glutamic acid (Glu) residues, had the potential to regulate ...
Mengqi Jian, Jinjie Yang, Kuaitian Wang, Yang Qiao, Tingyu Zhang, Yongqiang Cheng, Jing Gan   +6 more
wiley   +1 more source

Gut microbiome modulation by cricket, pea, and whey protein using the SHIME in vitro simulator. [PDF]

NPJ Sci Food
Franciosa I, Castelnuovo G, Cantele C, Cardenia V, Bo S, Ponzo V, Goitre I, Pontonio E, Tortarolo D, Verni M, Bugianesi E, Cordero F, Beccuti M, Cocolin L, Ferrocino I.   +14 more
europepmc   +1 more source

Sources of Microbial and Organic Contaminants in the Production of Soybean Whey Protein for Feed and Potential Food Applications

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Schematic illustration of an integrated strategy for soybean whey wastewater (SWW) treatment combining high‐throughput air flotation sorting with microbial monitoring and interaction analysis. This dual approach enables efficient nutrient recovery from polysaccharide‐ and protein‐rich SWW, eliminates rancid pollution, and achieves sustainable nutrient ...
Yuanxiang Liu, Wei Wang, Yishu Peng, Luhua Feng, Chongzhou Li, Zhiyong Zhang, Junhui Zhao, Chunwen Yang, Tong Mu, Jinlu Wang, Chunfang Li, Chunyu Yang   +11 more
wiley   +1 more source

Whey as an Environmental Issue and Its Possible Solutions: Its Utilization as Culture Medium to Produce L-Threonine Through <i>E. coli</i> in a Bioreactor. [PDF]

Biochem Res Int
Vélez SP, Cortés Velásquez YN, Sánchez Henao CP, Vélez Blandón JF.   +3 more
europepmc   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size. [PDF]

Food Bioproc Tech
Giles H, Hughes A, Gallagher J, Faka M, Bull SP, Lignou S, Methven L, Warren-Walker D.   +7 more
europepmc   +1 more source

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr, Syamand Ahmed Qadir, Ammar B. Altemimi, Rawaa H. Tlay, Mohammed N. Saeed, Othman Abdulrahman Mohammed, Tarek Gamal Abedelmaksoud   +6 more
wiley   +1 more source