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Research Progress on Characteristics and Recycling of Soybean Whey Proteins
Shipin gongye ke-ji, 2023 Soybean protein isolate processing and production produces a large amount of soybean whey wastewater, which causes environmental pollution and waste of resources directly discharged.
Wei WEN +8 more
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Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins [PDF]
, 2018 In this study, the impact of isolation conditions on structural and surface properties at the air/water interface of soy-whey proteins (SWP) was assessed. SWP were obtained by precipitation of soy-whey (at pH 4.5 or 8.0) with acetone or ammonium sulfate.
Ingrassia, Romina +4 more
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Advanced Science, EarlyView.Exclusive breastfeeding establishes a thermogenic memory in brown adipose tissue by activating the HIF1AN/AMPK/α‐ketoglutarate axis via milk‐derived extracellular vesicles enriched in miR‐125a‐5p. This programming preserves metabolic health, while αKG supplementation restores BAT function under mixed feeding, offering strategies to mitigate the ...
Ningxi Wu +13 more
wiley +1 more source
Jurnal Veteriner, 2017 Tujuan penelitian untuk mengetahui pengaruh penambahan whey dangke terhadap kadar kolesterol, trigliserida, LDL (low density lipoprotein), HDL (high density lipoprotein), VLDL (very low density lipoprotein) darah ayam broiler dan mengukur konsentrasi ...
Sulmiyati Sulmiyati, Ratmawati Malaka
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Model of Continuous Cheese Whey Fermentation by Candida Pseudotropicalis [PDF]
, 2009 The utilization of cheese whey as a fermentation substrate to produce bio-ethanol is an effort to supply bio-ethanol demand as a renewable energy. Like other process systems, modeling is also required for fermentation process design, optimization and ...
Agustriyanto, Rudy +1 more
core
Advanced Science, EarlyView.This study shows that amyloid fibrils form nematic condensates via liquid–liquid crystalline phase separation (LLCPS). With increasing pH, this transition shifts toward disordered condensates formed through liquid–liquid phase separation (LLPS), in which birefringence with lack of a coherent nematic field symmetry originates from enthalpic fibril ...
Milad Radiom, Raffaele Mezzenga
wiley +1 more source
Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese.
Cristina Anamaria Semeniuc +5 more
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Agriculture, 2023 The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries.
Piero Franceschi +4 more
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Obtaining Of β-Lactoglobulin By Gel Filtration Of Cow Milk Whey [PDF]
, 2019 Milk whey proteins carry out a number of important biological functions and also they are precursors of many biologically active peptides (antihypertensive peptides, antagonists of opioid receptors, regulators of intestinal motility, immunomodulatory ...
Datsyshyn, K. (Kateryna) +2 more
core +3 more sources
Advanced Science, EarlyView.This study develops a 3D co‐culture and co‐differentiation system for porcine muscle stem cells (pMuSCs) and mesenchymal stem cells (pMSCs) on edible starch‐based scaffolds. The system simultaneously generates myotubes and adipocytes without using serum or chemical inducers.
Xin Guan +9 more
wiley +1 more source