Results 221 to 230 of about 101,823 (336)

Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese

Food Frontiers, Volume 6, Issue 4, Page 2052-2064, July 2025.
Reuse of UHT milk close to expiring and almond okara in the production of fresh cheese. ABSTRACT This study evaluated the possibility of recycling ultra‐high temperature (UHT) milk close to the expiry date in the production of fresh cheese fortified with almond okara, a by‐product of almond‐based beverage production.
Claudia Antonino, Giuseppe Natrella, Giusy Rita Caponio, Lilia Zago, Graziana Difonzo, Michele Faccia   +5 more
wiley   +1 more source

Inhibitory Effect of Whey Protein-Derived Peptide Leu-Asp-Gln-Trp on Xanthine Oxidase. [PDF]

Food Sci Nutr
Toda K, Kurimoto M, Hirose Y, Yamada A, Yuda N, Tanaka M.   +5 more
europepmc   +1 more source

Modification of Whey Proteins to Improve Functionality

, 1984
J. J. Kester, T. Richardson
openalex   +1 more source

Whey microfiltration performance: influence of protein concentration by ultrafiltration and of physicochemical pretreatment [PDF]

, 1994
Alice Pierre, Y. Le Graët, G. Daufin, F. Michel, Geneviève Gésan-Guiziou   +4 more
openalex   +1 more source

Impact of Fatty Acid Carbon Chain Length and Protein Composition on Physicochemical and Digestive Properties of MFGM Contained Emulsions

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
Emulsions prepared by OPO (long‐chain fatty acids) exhibited the largest average particle size and greater stability compared to those with medium‐chain fat (coconut oil) and ultra‐long‐chain fat (DHA algae oil). When whey protein and casein were added in a 6:4 ratio, the effect of fatty acid carbon chain length on the average particle and the ...
Yanchen Liu, Ning Wang, Yunpeng Xu, Zihao Guo, Guangqing Mu, Xuemei Zhu   +5 more
wiley   +1 more source

Effect of Poly-γ-Glutamic Acid Molecular Weight on the Properties of Whey Protein Isolate Hydrogels. [PDF]

Polymers (Basel)
Baines DK, Pawlak-Likus Z, Tavernaraki NN, Platania V, Parati M, Cheung TNWW, Radecka I, Domalik-Pyzik P, Chatzinikolaidou M, Douglas TEL, Douglas TEL.   +10 more
europepmc   +1 more source

Fabrication and Characterization of Olive Leaf Polyphenols Loaded Sweet Almond Gum/Gelatin Electrospun Nanofiber

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
This research was done with the aim of encapsulating olive leaf polyphenol in electrospun nano fibers of almond gum/gelatin. For this purpose, after extraction, polyphenol was loaded in different concentrations (0%, 5%, 10%, and 20%) in almond gum/gelatin electrospun nanofibers.
Shiva Geravand, Sediqeh Soleimanifard, Mohammad Amin Miri, Mahmoud Tavakoli, Atefe Rezaei   +4 more
wiley   +1 more source

Goat Whey Protein Hydrolysate Mitigates High-Fructose Corn Syrup-Induced Hepatic Steatosis in a Murine Model. [PDF]

Nutrients
Shao CH, Wayal V, Hsieh CC.
europepmc   +1 more source

Functional Properties of Nonfat Dairy Ingredients — A Review. Modification of Lactose and Products Containing Whey Proteins,

, 1985
H.W. Modler
openalex   +1 more source

Potential Applications of Zingiber officinale, Clitoria ternatea, and Coccinia grandis for Enhancing the Functionality of Set Yogurts

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
In this study, aqueous extracts of ginger, blue butterfly pea flower, and ivy leaf were fortified to the yogurts and evaluated the sensorial, physicochemical, and functional characteristics of yogurt along with the protein interactions. Results revealed that the fortification of all the plant extracts had a significant impact on the sensorial ...
Yohan Jayaweera, Mayumi Silva, Jayani Chandrapala, Rumesh Liyanage, K. G. L. R. Jayathunge, Amali U. Alahakoon   +5 more
wiley   +1 more source