Results 31 to 40 of about 8,703 (226)

Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate [PDF]

Shipin Kexue
In this study, the release of free fat acids (FFA) from and the digestion characteristics of curcumin nanoemulsions constructed using whey protein isolate (WPI)-(-)-epigallocatechin-3-gallate (ECGG) graft copolymers with 3% and 4% grafting degrees as ...
LI Yanxin, CHEN Liying, LI Yan, XIE Xin’an, LI Lu
doaj   +1 more source

Impact of whey protein isolate and eccentric training on quadriceps mass and strength in patients with anterior cruciate ligament rupture: A randomized controlled trial

Journal of Rehabilitation Medicine
Objective: To examine the effects of combining whey protein isolate supplement with preoperative isokinetic eccentric training on quadriceps mass and strength following anterior cruciate ligament rupture. Design: Randomized controlled trial.
Xiaoyuan Zhang, Hongshi Huang, Yuanyuan Yu, Jie Yang, Zixuan Liang, Cuiqing Chang   +5 more
doaj   +1 more source

Lactation is Associated with Accelerated Postpartum Pelvic Floor Muscle Recovery in a Pregnant Simulated Birth Injury Model

Advanced Science, EarlyView.
ABSTRACT Healthy pelvic floor muscles (PFMs) are essential for proper pelvic floor function. The biggest risk factor for PFM dysfunction is injury sustained during vaginal childbirth, yet the factors that facilitate or impair PFM recovery from birth injury remain unknown.
Bianca L. Peña, Khushi M. Diwakar, Hillary K. Tran, Selena Cao, Celeste E. Lintz, Laila N. Hayes, Marianna Alperin, Karen L. Christman   +7 more
wiley   +1 more source

Characterization of Dried Whey Protein Concentrate and Isolate Flavor [PDF]

Journal of Dairy Science, 2005
The flavor of whey protein concentrates (WPC 80) and whey protein isolates (WPI) was studied using instrumental and sensory techniques. Four WPC 80 and 4 WPI, less than 3 mo old, were collected in duplicate from 6 manufacturers in the United States. Samples were rehydrated and evaluated in duplicate by descriptive sensory analysis.
M E, Carunchia Whetstine, A E, Croissant, M A, Drake   +2 more
openaire   +2 more sources

Oral Delivery Systems for Food‐Derived Bioactive Peptides: Enhancing Stability, Bioavailability, and Health Benefits

Advanced Science, EarlyView.
Advanced delivery systems—including nanoparticles, nanoemulsions, liposomes, and hydrogels—protect food‐derived bioactive peptides from gastrointestinal degradation and bitterness. These systems enable pH‐responsive release, enhance intestinal absorption, and improve therapeutic efficacy against oxidative stress, metabolic disorders, cancer, and ...
Yu Xu, Fan Li, Runan Zhao, Tao Shu, Weihong Min, Bei‐Wei Zhu   +5 more
wiley   +1 more source

Stability of lutein encapsulated whey protein nano-emulsion during storage. [PDF]

PLoS ONE, 2018
Lutein is a hydrophobic carotenoid that has multiple health functions. However, the application of lutein is limited due to its poor solubility in water and instability under certain conditions during storage.
Changhui Zhao, Xue Shen, Mingruo Guo
doaj   +1 more source

Protection Motivation Theory and Farmers' Participation in Futures Markets: Evidence From Germany

Agribusiness, EarlyView.
ABSTRACT This study examines why German farmers show limited adoption of commodity futures contracts despite substantial price volatility, applying Protection Motivation Theory (PMT) to understand the cognitive processes driving participation decisions in futures markets. Survey data from 303 German farmers collected in 2024 were analyzed using Partial
Hendrik Wever, Marius Michels, Oliver Musshoff   +2 more
wiley   +1 more source

Encapsulation of Soursop Leaf Extract (Annona Muricata L) with Xanthan Gum and Whey Protein Isolate Using Foam Mat Drying Method [PDF]

BIO Web of Conferences
Soursop leaves contain polyphenolic compounds, including quercetin, procyanidins, kaempferol, and catechins. These compounds have antioxidant properties that are easily oxidised and sensitive to heat and light.
Warkoyo, Setiawan Lyani Malika, Elianarni Dahlia   +2 more
doaj   +1 more source

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

Foods, 2020
This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0–250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%
Valeska F. Sager, Merete B. Munk, Mikka Stenholdt Hansen, Wender L. P. Bredie, Lilia Ahrné   +4 more
doaj   +1 more source

Effect of Whey Protein Isolate on Ice Recrystallization Characteristics in Whey Protein Isolate/κ-Carrageenan Matrix

Korean Journal for Food Science of Animal Resources, 2012
This study was carried out to investigate the physical and thermal properties of κ-carrageenan (κ-car) gel added wheyprotein isolate (WPI) as a cryoprotectant. The concentration of κ-carrageenan was fixed at 0.2 wt%. The mean ice crystalsize of the WPI/ κ-car was decreased according to increasing whey protein isolate concentration.
Ji-Yeon Chun, Ji-Min Kim, Sang-Gi Min
openaire   +2 more sources