Results 161 to 170 of about 8,423 (305)

Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate

, 2012
The objectives of this research were to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharides (BPS) producing cultures and utilize modified WPC to replace egg whites in cake.
Deep, Gagan
core  

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, Geoffroy TR, Thibodeau J, Gaaloul S, Bazinet L.   +4 more
europepmc   +1 more source

Plant‐protein supplementation improves thermoregulatory responses and ameliorates markers of intestinal damage during exercise in the heat

Experimental Physiology, EarlyView.
Abstract Exercise in the heat often causes gastrointestinal (GI) disturbances, which can impair performance. Single amino acid supplementation can attenuate gut damage and enhance exercise tolerance; however, the effectiveness of innate amino acid blends from plant‐based proteins remains underexplored.
Robyn Aitkenhead, Mark Waldron, Gillian E. Conway, Katy Horner, Shane M. Heffernan   +4 more
wiley   +1 more source

Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese. [PDF]

Ultrason Sonochem, 2021
Amador-Espejo GG, Ruiz-Lopez II, Gibbens-Bandala PJ, Delgado-Macuil RJ, Ruiz-Espinosa H.   +4 more
europepmc   +1 more source

Human breast milk lipoproteins: A preliminary biochemical characterization

Experimental Physiology, EarlyView.
Abstract Human breast milk (BM) is an essential fluid for infant development, with a dynamic composition adapted to the infant's needs. It contains bioactive lipids like cholesterol, typically transported by lactosomes, extracellular vesicles, and milk fat globules. However, classic cholesterol‐carrying lipoproteins have not been described in BM.
Gabriela Arenas, Andrea Morales, Andrea Leiva, Susana Contreras‐Duarte   +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, Osman A, Sitohy M, Gemiel DG, El-Garhy OH, Azab IHE, Fahim NH, Abdelmoniem AM, Mehana AE, Imbabi TA.   +9 more
europepmc   +1 more source

Casein as rare elicitor of food allergy dependent on augmentation factors ‐ A case report

JDDG: Journal der Deutschen Dermatologischen Gesellschaft, EarlyView.
Charlotte Jasmin Kiani, Valentina Faihs, Julia Felicitas Pilz, Claudia Kugler, Tilo Biedermann, Knut Brockow   +5 more
wiley   +1 more source

Co‐ingesting whey protein with dual‐source carbohydrate enhances amino acid availability without compromising post‐exercise liver glycogen resynthesis

The Journal of Physiology, EarlyView.
Abstract figure legend Graphical overview of the experimental study. The upper‐left panel presents the research question, and the bottom‐left panel provides a schematic overview of the experimental design. The right‐hand panel depicts repetitive spectral data obtained by magnetic resonance spectroscopy, liver glycogen content during the 5 h post ...
Sophie C. Hannon, James McStravick, Libby Henthorn, Stephen J. Bawden, Jonathan C. Y. Tang, Rachel Dunn, Ryosuke Makino, Kenneth Smith, Javier T. Gonzalez, Nathan Hodson, James P. Morton, Aneurin J. Kennerley, Mark A. Hearris   +12 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, Gautam PB, Sharma R, Mann B, Kumar K.   +4 more
europepmc   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source