Results 161 to 170 of about 32,699 (217)

Effect of Whey Protein Isolate and Concentrate Shakes on Surface and Optical Properties of 3D-Printed Definitive Resins. [PDF]

Polymers (Basel)
Albayrak HC, Taşın S, İsmatullaev A.
europepmc   +1 more source

Upcycling Almond Byproducts: A Technoeconomic and Environmental Assessment of Almond Hull Hydrolysate

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
This study presents the first integrated technoeconomic analysis (TEA) and life cycle assessment (LCA) of converting almond hulls—a sugar‐rich agricultural byproduct—into almond hull hydrolysate (AHH), a low‐cost and environmentally favorable fermentation growth medium.
Boon‐Ling Yeo, Varun Gore, Alex Ogino Hitomi, Karen A. McDonald, Elias Marvinney, Irnayuli Sitepu, Tina Jeoh, Kyria Boundy‐Mills   +7 more
wiley   +1 more source

Non-covalent interactions between whey protein isolate and taxifolin and their potential application in yogurt. [PDF]

Food Chem X
Bao C, Yan M, Li F, Jiang L, Zhang T.
europepmc   +1 more source

Effects of Direct Steam Injection Conditions on the Physicochemical and Bioactive Properties of Enzymatically Extracted Black Bean Proteins

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Impact of commercial thermal treatments on structure, physicochemical, and bioactive properties of black bean protein hydrolysates. ABSTRACT While the bioactivity of pulse protein hydrolysates is widely studied, the holistic impact of unit operations from flour to final powder remains unexamined. This study produced black bean hydrolysate powders using
Jasmin S. Yang, Mayara Kuasnei, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +3 more
wiley   +1 more source

Detection of Diuretics Contamination in Whey Protein-Based Dietary Supplements. [PDF]

ACS Omega
Franskoviaki IM, Ferreira PCL, Argoud VK, Froelich PE, Zimmer AR.   +4 more
europepmc   +1 more source

Physicochemical and Emulsifying Properties of Proteins From Caprine Whey Concentrates for Application in Fibril Formation

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Goat whey protein concentrate was used to produce protein fibrils by heat treatment under acidic conditions. The resulting fibrils formed compact and interconnected networks and exhibited properties similar to those of fibrils obtained from a commercial bovine whey protein concentrate, demonstrating their potential as functional ingredients for food ...
Carolina Anabel Ayunta, Axel Hollmann, María Cecilia Puppo, Laura Beatriz Iturriaga   +3 more
wiley   +1 more source

Greek Yogurt Compared with Whey Protein Supplementation in Adolescent Athletes Throughout a Competitive Season. [PDF]

J Nutr
Bell M, Narciso PH, Miskolczi E, Retsidou MI, Roy BD, Josse AR, Falk B, Klentrou P.   +7 more
europepmc   +1 more source

Application of Novel Technologies for Recovery and Modification of Proteins From Plant Byproducts—A Sustainable Approach

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
This review outlines the role of innovative technologies in valorizing the waste generated from different plant waste streams into protein‐rich ingredients and modifying their conformational structure to improve the techno‐functional attributes including hydration, emulsification, foaming, gelation, and nutritional value.
Subith Cheeyattil, Divya Aggarwal, Madhuresh Dwivedi, Shikha Ojha, Rama Chandra Pradhan, Brijesh K. Tiwari   +5 more
wiley   +1 more source

Modulation of Kombucha Functionality by Whey Protein-Encapsulated <i>Lactobacillus</i>: Effects on Bioactive Properties. [PDF]

Foods
Budimac T, Ranitović A, Šovljanski O, Vulić J, Vitas J, Gligorijević N, Vučetić A, Tomić A, Malbaša R, Cvetković D.   +9 more
europepmc   +1 more source