Results 151 to 160 of about 5,551,149 (347)

Utilizing Lentil Proteins and Flours for Sustainable Encapsulation and Techno‐Functional Applications in Food Technology

Legume Science, Volume 7, Issue 3, September 2025.
ABSTRACT Encapsulation involves forming a thin layer around the core material to separate it from the surrounding environment physically. It is widely used in various industries to provide protection core materials, manipulate release properties, mask undesired sensory properties, immobilize compounds, and to construct a structure to hold the material.
Demet Sonmezler, Gulum Sumnu, Serpil Sahin   +2 more
wiley   +1 more source

Whey Proteins-Zinc Oxide Bionanocomposite as Antibacterial Films. [PDF]

Pharmaceutics, 2021
Pino P, Ronchetti S, Mollea C, Sangermano M, Onida B, Bosco F.   +5 more
europepmc   +1 more source

Protein Concentrate from Cheese Whey by Ultrafiltration

, 1971
F.E. McDonough, William A. Mattingly, J.H. Vestal   +2 more
openalex   +1 more source

Buffaloes in South America: A Promising and Sustainable Source of Dairy Proteins and Agro‐Industrial Development

Sustainable Food Proteins, Volume 3, Issue 3, September 2025.
Buffalo (Bubalus bubalis) production represents a sustainable alternative to meet the growing demand for high‐quality proteins. Particularly, buffalo milk stands out for its excellent nutritional profile and technological potential, making it a valuable resource for the dairy industry.
Franco Emanuel Vasile, Luciana Cecilia Muchut, Andrea Beatriz Fernández, Leandro Fabián Bustos, Antonella Chiariotti   +4 more
wiley   +1 more source

Comparative proteomics analyses of whey proteins from breastmilk collected from two ethnic groups in northeast China. [PDF]

Food Chem X, 2023
Wang C, Lu Y, He K, Zhao R, Cheng J, Jiang S, Guo M.   +6 more
europepmc   +1 more source

Formaldehyde Treated Whey Protein Concentrate for Lactating Dairy Cattle

, 1975
L.D. Muller, Diego Rodríguez, D.J. Schingoethe   +2 more
openalex   +1 more source

Antihypertensive peptides from whey proteins fermented by lactic acid bacteria

Food Science and Biotechnology, 2018
E. Daliri, Byong-hee Lee, Byung-Jae Park, Se-Hun Kim, D. Oh   +4 more
semanticscholar   +1 more source

Pseudovitamin B12 producing Loigolactobacillus coryniformis enhances soy milk fermentation by Lactobacillus delbrueckii subsp. bulgaricus

Journal of the Science of Food and Agriculture, Volume 105, Issue 10, Page 5239-5245, 15 August 2025.
Abstract BACKGROUND Fermenting soy milk with lactic acid bacteria is challenging. Generally, carbohydrates are added to enhance the acid production in soy milk. However, the yoghurt starter Lactobacillus delbrueckii subsp. bulgaricus did not succeed in fermenting soy milk supplemented with carbohydrates.
Harutoshi Tsuda, Kunihisa Iwai, Natsuki Hayashizaki   +2 more
wiley   +1 more source

Revisão sistemática sobre o efeito de whey proteins na função renal de ratos e camundongos em relação a creatinina, ureia, proeinuria e nos glomérulos e túbulos renais

Revista Brasileira de Nutrição Esportiva, 2019
Introdução: Dietas com whey proteins elevam a taxa de filtração glomerular de forma aguda e/ou crônica, bem como no aumento da concentração de creatinina, ureia e ácido úrico sérico na urina.
Júlio César da Costa Machado, Francisco Navarro, Antonio Coppi Navarro   +2 more
doaj  

Whey Proteins-Fortified Milk with Adjusted Casein to Whey Proteins Ratio Improved Muscle Strength and Endurance Exercise Capacity without Lean Mass Accretion in Rats. [PDF]

Foods, 2022
Jeong EW, Park GR, Kim J, Baek Y, Go GW, Lee HG.   +5 more
europepmc   +1 more source