Results 151 to 160 of about 5,719,521 (397)

The use of Cold Setting Whey Proteins to enhance the Gelation Properties of Foods. [PDF]

, 1999
End of Project ReportThe main objective of this project was to produce dried, denatured, whey protein-based powders, which on reconstitution in food formulations show an increased ability to bind water in the presence of added salts, especially in the ...
Keogh, Kieran, O'Kennedy, Brendan, Twomey, Myra   +2 more
core  

Co‐ingesting whey protein with dual‐source carbohydrate enhances amino acid availability without compromising post‐exercise liver glycogen resynthesis

The Journal of Physiology, EarlyView.
Abstract figure legend Graphical overview of the experimental study. The upper‐left panel presents the research question, and the bottom‐left panel provides a schematic overview of the experimental design. The right‐hand panel depicts repetitive spectral data obtained by magnetic resonance spectroscopy, liver glycogen content during the 5 h post ...
Sophie C. Hannon, James McStravick, Libby Henthorn, Stephen J. Bawden, Jonathan C. Y. Tang, Rachel Dunn, Ryosuke Makino, Kenneth Smith, Javier T. Gonzalez, Nathan Hodson, James P. Morton, Aneurin J. Kennerley, Mark A. Hearris   +12 more
wiley   +1 more source

Effects of high-temperature, short-time pasteurization on milk and whey during commercial whey protein concentrate production

Journal of Dairy Science
: Two pasteurization steps are often used in the preparation of whey protein concentrate (WPC) before evaporation into a dry product. The Pasteurized Milk Ordinance in the United States requires that raw bovine milk be pasteurized using a process that ...
Joanna Haas, Bum Jin Kim, Zeynep Atamer, Chao Wu, David C. Dallas   +4 more
doaj   +1 more source

Resistance training load does not determine resistance training‐induced hypertrophy across upper and lower limbs in healthy young males

The Journal of Physiology, EarlyView.
Abstract figure legend In healthy young males, we found that skeletal muscle hypertrophy following a period of resistance exercise training (RET) was consistent within and between subjects, as assessed using a variety of established methods. The skeletal muscle hypertrophic response was independent of external load.
Matthew J. Lees, Jonathan C. Mcleod, Robert W. Morton, Brad S. Currier, Matthew D. Fliss, Sean R. McKellar, Rajbir S. Sidhu, Ben N. Stansfield, Erin K. Webb, Chris McGlory, Jatin G. Burniston, Stuart M. Phillips   +11 more
wiley   +1 more source

Early Enteral Nutrition with High-Protein Whey Peptide Digestive Nutrients May Improve Prognosis in Subarachnoid Hemorrhage Patients [PDF]

, 2022
Kaima Suzuki, Hiroki Sato, Hiromi Mori, Ryosuke MATSUMOTO, Y. Arimoto, Hiroshi Sato, Tomoya Kamide, Toshiki Ikeda, Yuichiro Kikkawa, Hiroki Kurita   +9 more
openalex   +1 more source

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

Three novel science activities relating to the structure of the atom, bioinformatics, and the denaturation of protein [PDF]

, 2013
Plan B Paper. 2013. Master of Science in Education- Physics--University of Wisconsin-River Falls. Physics Department. 30 leaves. Includes bibliographical references (leaf 10).This paper describes three novel activities that were designed to teach ...
Duerst, Robert
core   +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

In Vitro Infant Digestion of Whey Proteins Isolate-Lactose. [PDF]

Foods, 2023
Sabari S, Julmohammad N, Jahurul HAM, Matanjun P, Ab Wahab N.   +4 more
europepmc   +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