Results 111 to 120 of about 32,699 (217)

Plant‐Derived Byproducts for Probiotic Encapsulation: A Composition–Microstructure–Function Review

Food Frontiers, Volume 7, Issue 5, September 2026.
Plant‐derived byproducts may function as matrix‐active probiotic carriers, but interpretation requires matched comparators, matrix descriptors, and stress‐specific evaluation. ABSTRACT Probiotic delivery in foods is limited by viability losses during processing, storage, and gastrointestinal (GI) transit.
Khadijat Oladayo Ganiyu, Jian Zhao
wiley   +1 more source

Combined effects of strength training, whey protein, and HMB on sarcopenia in older people: A systematic review and meta-analysis. [PDF]

Medicine (Baltimore)
Hernandez-Martinez J, Cid-Calfucura I, Vásquez-Carrasco E, Branco BHM, Delgado-Floody P, Villafaina S, Cristi-Montero C, Herrera-Valenzuela T, Valdés-Badilla P.   +8 more
europepmc   +1 more source

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

Degalactosylated whey protein increases α-Klotho concentrations in the plasma and kidney in mice. [PDF]

Front Nutr
Inui T, Kawamura N, Yamamura M, Yamamura R, Satoh-Asahara N, Ogawa Y, Katsuura G.   +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

Sanxan-Whey Protein Isolate Composite-Fabricated Pickering HIPEs: Synergistic Stabilization, Environmental Tolerance and Enhanced Curcumin Bioaccessibility. [PDF]

Foods
Pi J, Wu H, Zhang Y, Ren W, Xu Y, Li X, Huang H.   +6 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

Role of Anion Identity in the Assembly and Morphology of Whey Protein Isolate Nanofibril Aggregates. [PDF]

Foods
Dong S, Xu W, Sun Y, Yang Y, Bian C, Han Q.   +5 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

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