Results 131 to 140 of about 109,474 (317)

Whey protein supplementation for the preservation of mass and muscular strength of patients with heart failure: study protocol for a randomized controlled trial [PDF]

, 2018
Elisa Maia dos Santos, Roger de Moraes, Eduardo Tibiriçá, Grazielle Vilas Bôas Huguenin, Annie Seixas Belo Moreira, Andrea De Lorenzo   +5 more
openalex   +1 more source

Resistance training load does not determine resistance training‐induced hypertrophy across upper and lower limbs in healthy young males

The Journal of Physiology, EarlyView.
Abstract figure legend In healthy young males, we found that skeletal muscle hypertrophy following a period of resistance exercise training (RET) was consistent within and between subjects, as assessed using a variety of established methods. The skeletal muscle hypertrophic response was independent of external load.
Matthew J. Lees, Jonathan C. Mcleod, Robert W. Morton, Brad S. Currier, Matthew D. Fliss, Sean R. McKellar, Rajbir S. Sidhu, Ben N. Stansfield, Erin K. Webb, Chris McGlory, Jatin G. Burniston, Stuart M. Phillips   +11 more
wiley   +1 more source

The effect of citrus essential oil encapsulation on antioxidant capacity and bacterial growth in a milk matrix during storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2352-2360, 15 March 2026.
Abstract BACKGROUND The functionality of food can be improved by supplementing it with bioactive substances. However, the interactions between these substances and food components can compromise their functional efficacy. This study investigated the potential to reduce functional losses by encapsulating citrus essential oil (CEO) in zein particles (ZPs)
Feilong Yang, Vincenzo Fogliano, Ashkan Madadlou   +2 more
wiley   +1 more source

The Study of Alginate and Whey Protein Hydrolyzed Suplementation Utilization for Cell Release and Microencapsulated Lactobacillus Acidophilus Viability in Probiotic Ice Cream

Jurnal Ilmu dan Teknologi Hasil Ternak, 2013
The objectives of this research were to increase viability and activity of L. acidophilus encapsulated with alginate and whey protein hydrolyzed for cell release and microencapsulated Lactobacillus acidophilus viability in probiotic ice cream.
Purwadi Purwadi, Abdul Manab, Khoiruman Khoiruman   +2 more
doaj  

Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels

Gels
Egg sausages, an essential component of traditional Chinese hot pot cuisine, have specific storage requirements and are predominantly distributed through refrigerated channels.
Hong-Ting Victor Lin, Luan-Hui Huang, Jenn-Shou Tsai, Wen-Chieh Sung   +3 more
doaj   +1 more source

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

J Sci Food Agric
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
Horta GO, Azevedo PZ, de Souza BR, Rodrigues S, Fernandes FAN, Wischral D, Stringheta PC, Martins E, Campelo PH.   +8 more
europepmc   +2 more sources

Influence of Dry and Steam Thermal Pretreatments on the Structural Properties and Flowability of Faba Bean Flours

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Faba beans are emerging as a promising alternative protein source for bakeries, snacks, cereals and ready‐to‐eat foods. The quality and consistency of such products depend strongly on the processing behaviour of their flours, including handling, storage, mixing and extrusion performance, all of which are governed by flour flow and structural ...
Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey   +4 more
wiley   +1 more source

Mechanistic two‐pathway modeling of substrate inhibition in lactic acid bacteria for enhanced fermentation control

Quantitative Biology, Volume 14, Issue 1, March 2026.
Abstract Substrate inhibition in lactic acid bacteria (LAB) fermentation occurs when substrate concentration exceeds a critical value, leading to reduced cell growth and thus inefficient lactic acid production. Many efforts, including experimental and kinetic models, have been devoted to elucidate the possible mechanisms of substrate inhibition ...
Guoxi Zheng, Junwen Mao
wiley   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Short communication: Muscle protein synthetic response to microparticulated whey protein in middle-aged men [PDF]

, 2017
C.J. Mitchell, Randall F. D’Souza, Aaron C. Fanning, Sally D. Poppitt, David Cameron‐Smith   +4 more
openalex   +1 more source