Results 191 to 200 of about 22,560 (297)

Effects of oral supplementation with whey protein concentrate and its hydrolysates on blood cholesterol levels and oxidative DNA damage in South Korean male smokers. [PDF]

Clin Nutr Res
Paik JY, Lee SM, Park E.
europepmc   +1 more source

The Impact of Oral Whey Protein and Yeast Protein Supplementation for 6 Months on Skeletal Muscle Mass, Strength, and Function in the Elderly: A Randomized, Controlled, Parallel Study

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Daily 20 g whey or yeast protein for 6 months similarly improved physical function (SPPB +0.9 points; gait speed +0.1 to 0.2 m/s) and reduced body weight versus control in 92 community‐dwelling seniors (73 year). Muscle mass and grip strength remained unchanged.
Bai Huijing, Shen Lei, Zhao Fang, Li Si, Tan Li, Gong Qinqing, Gu Dongmei, Sun Jianqin, Ma JiangChen   +8 more
wiley   +1 more source

Implicit Tariffs on Imported Dairy Product Components in the United States [PDF]

The majority of the dairy products imported by the United States are intermediate products used in food processing. As such, they are demanded for their components such as milk fat and protein. The implications of the U.S.
Bailey, Kenneth W., Blandford, David, Tellioglu, Isin   +2 more
core   +1 more source

Ultrasound-Induced Changes in Physicochemical, Microstructural, and Antioxidative Properties of Whey-Protein-Concentrate-Encapsulated 3,3'-Diindolylmethane Nanoparticles. [PDF]

Antioxidants (Basel)
Khan A, Wang C, Killpartrick A, Guo M.
europepmc   +1 more source

The Effect of the Use of Microencapsulated Stabilizers on Textural Rheological and Physicochemical Properties of Ice Cream

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Microencapsulation of stabilizers using an iodine–carrageenan matrix significantly enhanced the structural and functional properties of ice cream. Encapsulated guar gum, locust bean gum, xanthan gum, and CMC improved rheological behavior, melting resistance, texture, and microstructural stability compared to the control.
Mehmet Kilinc, Gülden İlkilinc
wiley   +1 more source

Tariffs on U.S. Imports of Dairy Products: A Product Component Analysis [PDF]

A methodology for dairy product component tariff and price calculation is developed and applied to various products. Since the majority of dairy products are imported for their ingredients, component tariffs need to be considered in evaluating the ...
Bailey, Kenneth W., Blandford, David, Tellioglu, Isin   +2 more
core   +1 more source

Effects of spray drying and freeze drying on the protein profile of whey protein concentrate. [PDF]

J Food Sci
Haas J, Kim BJ, Atamer Z, Wu C, Dallas DC.   +4 more
europepmc   +1 more source

Comparative Study of Microwave and Ultrasound‐Assisted Extraction of Phosvitin From Egg Yolk

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Microwave‐assisted extraction produced phosvitin with greater purity and recovery compared to ultrasound‐based methods. An increase in microwave power and processing time was positively correlated with both phosvitin purity and HDL removal efficiency, as confirmed by FT‐IR analysis and SDS‐PAGE electrophoresis profiles.
Niloofar Zahed, Ali Motamedzadegan, Reza Esmaeilzadeh Kenari, Jafar Mohammodzadeh Milani, Ali Rashidinejad, Anna Lante   +5 more
wiley   +1 more source

Fabrication and characterization of antioxidant fish oil Pickering emulsions stabilized by selenium nanoparticles-loaded whey protein concentrate and phloretin complex. [PDF]

Food Chem X
Kheynoor N, Golmakani MT, Mortazavian AM, Khanniri E, Hosseini SMH.   +4 more
europepmc   +1 more source

Whey Protein Concentrate/Isolate Biofunctional Films Modified with Melanin from Watermelon (Citrullus lanatus) Seeds. [PDF]

Materials (Basel), 2020
Łopusiewicz Ł, Drozłowska E, Trocer P, Kostek M, Śliwiński M, Henriques MHF, Bartkowiak A, Sobolewski P.   +7 more
europepmc   +1 more source