Results 211 to 220 of about 22,560 (297)

Influence of Dry and Steam Thermal Pretreatments on the Structural Properties and Flowability of Faba Bean Flours

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Faba beans are emerging as a promising alternative protein source for bakeries, snacks, cereals and ready‐to‐eat foods. The quality and consistency of such products depend strongly on the processing behaviour of their flours, including handling, storage, mixing and extrusion performance, all of which are governed by flour flow and structural ...
Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey   +4 more
wiley   +1 more source

Discs for "Empanadas" with Whey Protein Concentrate

, 2003
The "empanadas", particularly meat "empanadas", are a traditional meal in Argentina. Discs for "empanadas" are home-made or industrially prepared and sold refrigerated. In this study the effect of the addition of low percentages of whey protein concentrate (WPC) to the paste of "empanadas" was analyzed.
openaire   +1 more source

Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate-Maltodextrin. [PDF]

Foods
Beigmohammadi N, Peighambardoust SH, Mohammad Amini A, Alirezalu K.   +3 more
europepmc   +1 more source

The Role of Food Structure on Fatty Acid Bioaccessibility: A Decade of TIM‐1 Simulated Digestion Studies in Review

Molecular Nutrition &Food Research, Volume 70, Issue 6, 29 March 2026.
Lipid and food structure determine when and how macro‐ and micronutrients become bioaccessible. This review compares lipid bioaccessibility from engineered emulsions, breast milk, infant formula, and meat and meat mimics, which couples the effect of cooking temperature on lipid bioaccessibility in meat and eggs. ABSTRACT Food structure has emerged as a
Michael A. Rogers, Amanda J. Wright
wiley   +1 more source

Mechanistic two‐pathway modeling of substrate inhibition in lactic acid bacteria for enhanced fermentation control

Quantitative Biology, Volume 14, Issue 1, March 2026.
Abstract Substrate inhibition in lactic acid bacteria (LAB) fermentation occurs when substrate concentration exceeds a critical value, leading to reduced cell growth and thus inefficient lactic acid production. Many efforts, including experimental and kinetic models, have been devoted to elucidate the possible mechanisms of substrate inhibition ...
Guoxi Zheng, Junwen Mao
wiley   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Dietary Intervention with Whey Protein Concentrate Does Not Affect Toll-like Receptor Responses and Gene Expression Patterns in Peripheral Blood Mononuclear Cells of Healthy Volunteers. [PDF]

Nutrients
Porbahaie M, Ulfman LH, Prodan A, Teodorowicz M, Schloesser JEL, Savelkoul HFJ, Kardinaal AFM, van Neerven RJJ.   +7 more
europepmc   +1 more source

Meeting Livestock Protein and Amino Acids Needs With Edible Insects: A Critical Review

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Comparison of the use of traditional protein sources (soybean meal and fish meal) and insects meal in monogastrics and aquaculture (created in BioRender. Luttenschlager, H. (2025) https://BioRender.com/ndztqxp) ABSTRACT The increasing demand for animal‐based protein has led to biodiversity loss, deforestation, pollution, and extensive land use, mainly ...
Hugo Luttenschlager, Yves Beckers, Frédéric Francis, Rudy Caparros Megido   +3 more
wiley   +1 more source

Improvement of the quality of buffalo's milk soft cheese by camel's whey protein concentrate. [PDF]

J Adv Vet Anim Res, 2019
Elbarbary HA, Saad MA.
europepmc   +1 more source

Alpha-Lactalbumin Enriched Whey Protein Concentrate to Improve Gut, Immunity and Brain Development in Preterm Pigs. [PDF]

Nutrients, 2020
Nielsen CH, Hui Y, Nguyen DN, Ahnfeldt AM, Burrin DG, Hartmann B, Heckmann AB, Sangild PT, Thymann T, Bering SB.   +9 more
europepmc   +1 more source