Review on Gelling and Foaming Agents in Food: Mechanism and Applications
Food Science &Nutrition, Volume 14, Issue 10, October 2026.A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Messenbet Geremew Kassa +3 more
wiley +1 more source
Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis. [PDF]
Foods, 2021 Atallah AA +9 more
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 10, October 2026.Bioactive, sensory, and physicochemical properties of beetroot pulp and orange juice‐fortified drinking yoghurt demonstrated formulation‐dependent differences among the three formulations. Sample B exhibited the maximum seedling DPPH radical‐scavenging activity and the maximum phenolic and flavonoid content, while Sample A had the maximum sensory ...
Md Masudul Islam Khan +5 more
wiley +1 more source
Semi-Industrial Production of a DPP-IV and ACE Inhibitory Peptide Fraction from Whey Protein Concentrate Hydrolysate by Electrodialysis with Ultrafiltration Membrane. [PDF]
Membranes (Basel), 2022 Faucher M +4 more
europepmc +1 more source
Aging of Skeletal Muscle: From Molecular Mechanisms to Therapeutic Interventions
MedComm, Volume 7, Issue 10, October 2026.Skeletal muscle aging is driven by coordinated local breakdown across myofibers, stem and stromal cells, immune and vascular compartments, and neuromuscular control. These mechanisms promote mitochondrial dysfunction, inflammation, senescence, impaired regeneration, fibrosis, myosteatosis, denervation, and functional decline.
Ting Liu, Yaomin Hu
wiley +1 more source
Multimodal Ageing Biomarkers and Plasma Proteomic Signatures Associated With All‐Cause Mortality
Aging Cell, Volume 25, Issue 10, October 2026.We benchmarked 23 ageing biomarkers and 9703 protein targets for associations with mortality risk. Epigenetic, neuroimaging and functional biomarkers showed the strongest associations, outperforming proteomic organ clocks. Among 368 mortality‐associated proteins, high‐risk proteins were enriched in immune functions, whereas low‐risk proteins were ...
Maira Pyrgioti +14 more
wiley +1 more source
Effect of incorporation of iron-whey protein concentrate (Fe-WPC) conjugate on physicochemical characteristics of dahi (curd). [PDF]
J Food Sci Technol, 2022 Gandhi K +4 more
europepmc +1 more source
, 2005 Dietary whey protein concentrate partially alleviates the decrease in bone density observed with high protein ...
B Tatham (13299462) +9 more
core
GCB Bioenergy, Volume 18, Issue 10, October 2026.Carbon chain rearrangement reframes food‐processing wastewater treatment from COD removal to controlled carbon recovery. By coupling microalgal biosynthesis with bacterial substrate transformation, algal–bacterial consortia can redirect heterogeneous wastewater carbon toward recoverable biomolecules.
Guanghong Luo +5 more
wiley +1 more source
Application of the Combination of Soybean Lecithin and Whey Protein Concentrate 80 to Improve the Bile Salt and Acid Tolerance of Probiotics. [PDF]
J Microbiol Biotechnol, 2021 Gou X, Zhang L, Zhao S, Ma W, Yang Z.
europepmc +1 more source