Results 121 to 130 of about 32,699 (217)

Screening of Fermentative Strains for Reducing the Allergenicity of a Whey Protein-Soy Protein System and Genomic Characterization of the Selected Strain. [PDF]

Foods
Chai Y, Xie Q, Zhang Q, Bai G, Jiang Y, Guo L, Zhang Y, Sun J, Zhang J.   +8 more
europepmc   +1 more source

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

Food Biomacromolecules, Volume 3, Issue 3, Page 646-663, September 2026.
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley   +1 more source

Morphological Characterization, Interaction Mechanisms, and Functional Properties of a Non-Covalent Whey Protein Isolate-Ellagic Acid Complex. [PDF]

Foods
Fan L, Liu J, Yang Y, Liu Q, Guo D, Han O, Xu W, Liao E, Wang H.   +8 more
europepmc   +1 more source

Characterization of structural features of food molten‐globule state proteins: An overview

Food Biomacromolecules, Volume 3, Issue 3, Page 706-717, September 2026.
Abstract During food processing, pH, ionic strength, and temperature drive conformational transitions from native states to partially folded intermediates and fully unfolded states. The molten‐globule (MG) state typically preserves substantial secondary structure but has relaxed tertiary packing, thereby modulating protein solubility, emulsifying ...
Han Peng, Changyu Zhou, Daodong Pan, Jinxuan Cao, Qiang Xia   +4 more
wiley   +1 more source

Comparative Evaluation of the Effects of Sports Beverage and Whey Protein Concentrate on Surface Roughness and Microhardness of Nanofilled Composites: An In Vitro Study. [PDF]

Cureus
Shinde SU, Prakash N, Pradeep GL.
europepmc   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, Volume 3, Issue 3, Page 278-295, September 2026.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Correction: Camel Whey protein ameliorates type Ⅰ diabetic cardiomyopathy by mitigating oxidative stress, inflammation and apoptosis. [PDF]

Food Sci Anim Resour
Peng Z, Wang J, He Z, Chen Z, Wei H, Zhang X, Shi Z, Wang Z, Yang L, Yan J, Li J, Cui J, Feng L, Liu Y, Yue H, Yang KC, Qi Z, Yang J, Gao Y.   +18 more
europepmc   +1 more source

Nonthermal Concentration of Red Beetroot Juice by Reverse Osmosis and Forward Osmosis

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
RO and FO were used for nonthermal concentration of red beetroot juice. Single strength juice was concentrated by RO to 17 °Brix, and by FO to 50 °Brix; color and betalain were preserved by both processes. Overall, FO is a promising method for concentrating beetroot juice.
Eugenia Avellaneda, Carmen I. Moraru
wiley   +1 more source

Preparation, Binding Behavior and Molecular Simulation of Binary Complexes of Phloridzin with Whey Protein Isolate. [PDF]

Foods
Li J, Liu N, Qin F, Qiu C, Fu L, Hou Y, Gao X.   +6 more
europepmc   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli   +2 more
wiley   +1 more source