Results 121 to 130 of about 152,266 (262)

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, Ieva Bartkuvienė, Milda Keršienė, Sigita Jeznienė, Evren Gölge, Viktorija Eisinaitė, Daiva Leskauskaitė   +6 more
wiley   +1 more source

Microstructural and Physical Properties of High‐Protein, High‐Overrun Frozen Desserts

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT Ice cream and frozen desserts fortified with protein often have undesirable physical and textural properties despite their increased nutritional value, and are susceptible to shrinkage during storage. The effects of dairy protein structure on structural and physical properties of the mix and frozen product were identified by studying frozen ...
Samantha R. VanWees, Scott A. Rankin, Richard W. Hartel   +2 more
wiley   +1 more source

PRehab tO PreparE Living Liver Donors for Enhanced Recovery (PROPELLER): A Feasibility Randomized Controlled Trial

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, Hance Clarke, Ian Randall, Darren Au, Priya Brahmbhatt, Nazia Selzner, Dmitry Rozenberg, Elena West, Chantal Wiggins, Alana Long, Sonia Munoz, Calvin Mach, Laura McKinney, Andrew G. Matthew, Mark Cattral, Istvan Mucsi, Paul Oh, Daniel Sellers, Stuart McCluskey, Miki Peer, Daniel Santa Mina   +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, Luana Bettanin, Jaqueline Scapinello, Alexandre Tadeu Paulino   +3 more
wiley   +1 more source

Oral amino acid tracer delivery detects feeding and exercise changes in myofibrillar protein synthesis rates in male adults

Physiological Reports, Volume 14, Issue 5, March 2026.
Male participants were randomly assigned to consume [13C]leucine and [D5]phenylalanine tracers alone (FAST) or with a complete mixture of amino acids (0.25 g/kg) and carbohydrate (0.75 g/kg) at rest (FED) or after a bout of resistance exercise (EXFED). Plasma enrichment of both tracers increased rapidly after ingestion and remained elevated for up to 4–
Michael Mazzulla, Nathan Hodson, Paula J. Scaife, Kenneth Smith, Philip J. Atherton, Nicholas A. Burd, Dinesh A. Kumbhare, Daniel R. Moore   +7 more
wiley   +1 more source

Safety evaluation of the food enzyme trypsin from the genetically modified Fusarium venenatum strain NZYM‐FG

EFSA Journal, Volume 24, Issue 3, March 2026.
Abstract The food enzyme trypsin (EC 3.4.21.4) is produced with the genetically modified Fusarium venenatum strain NZYM‐FG by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in the processing
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Silvia Peluso, Magdalena Andryszkiewicz, Daniele Cavanna, Cristina Fernandez‐Fraguas, Ana Criado, Yrjö Roos, Yi Liu   +19 more
wiley   +1 more source

Whey Protein Isolate-based Nutritional Supplement [PDF]

, 2020
openaire   +1 more source

Modelling the ageing gastrointestinal system <i>in-vitro</i> using whey protein isolate. [PDF]

Food Chem X
Gunning L, O'Sullivan M, Dillon E, Cama-Moncunill R, Jacquier JC.   +4 more
europepmc   +1 more source

Porous Curdlan-Whey Protein Isolate Scaffolds Obtained by Combined Method for Cartilage Tissue Engineering Application. [PDF]

Materials (Basel)
Hnydka A, Higuchi J, Grzelak A, Klimek K.   +3 more
europepmc   +1 more source

Construction and Characterization of Emulsions Stabilized by Whey Protein Isolate-Naringin-Sodium Alginate Ternary Complex. [PDF]

Foods
Chen S, Wei M, Liu G, Liu B.
europepmc   +1 more source