Results 231 to 240 of about 22,560 (297)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Over the past decade, probiotics have gone from been special health supplements to widely incorporated components in many foods and nutrition products. This has led to more careful checks of their safety, viability, and functional performance under realistic processing and consumption conditions.
León‐Espinosa Erika Berenice +4 more
wiley +1 more source
Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate. [PDF]
Materials (Basel), 2019 Chakravartula SSN +5 more
europepmc +1 more source
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong +3 more
wiley +1 more source
Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha +5 more
wiley +1 more source
Spray-drying of grape skin-whey protein concentrate mixture. [PDF]
J Food Sci Technol, 2018 Oliveira BE +6 more
europepmc +1 more source
High‐Protein Hydrogels Composed of Pea–Collagen Protein and κ‐Carrageenan for the Dysphagia Diet
Journal of Food Science, Volume 91, Issue 3, March 2026.ABSTRACT In this study, pea–collagen proteins and κ‐carrageenan were used to create hydrogels with high protein content (20%–27.5%) for dysphagia diets by varying the collagen concentration (7.5%–15%). The effects of collagen concentrations on physical, rheological, and textural properties; microstructure; suitability for a dysphagia diet; and the ...
Deimantė Dagytė +6 more
wiley +1 more source
Effect of sodium triphosphate on particle size of heat-induced whey protein concentrate aggregates. [PDF]
Food Sci Nutr, 2018 Liu D, Liu D, Cheng J, Zhao C, Guo M.
europepmc +1 more source
Clinical Transplantation, Volume 40, Issue 3, March 2026.ABSTRACT Background Preserving health and quality of life are priorities of care for living liver donors (LLDs) due to their altruistic contribution to recipients. No study has examined the role of multimodal prehabilitation for living donor liver transplantation (LDLT).
Daniel Sibley +20 more
wiley +1 more source
Hesperidin Encapsulation for Food, Pharmaceutical, and Chemical Industries: A Bibliometric Review
Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.The encapsulation of hesperidin in solid matrices is an excellent strategy for overcoming pharmacokinetic limitations while maintaining its antioxidant, antidiabetic, anti‐inflammatory, and neuroprotective properties. This study highlights the multidisciplinary scope of the research as well as the versatility of encapsulated hesperidin in the ...
Thais Fernanda de Marco +3 more
wiley +1 more source
Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.ABSTRACT The World Health Organization recommend that babies are breastfed up to 2 years old and beyond. Breastfeeding beyond infancy continues to provide physical and mental health benefits for mothers and supports nutrition, immunity and development for children. However, there is a dearth of research exploring the experiences of women who breastfeed
Joelle Morgan, Sara Jones, Amy Brown
wiley +1 more source