Results 161 to 170 of about 5,551,149 (347)

In Vitro and Mouse Evaluation of Methods for Protecting Whey Protein and Casein from Ruminal Degradation

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

Bacterial Nanocellulose: A Sustainable Revolution in Food Science

eFood, Volume 6, Issue 4, August 2025.
Bacterial nanocellulose (BNC), produced via bacterial fermentation, exhibits high mechanical strength, water retention, crystallinity, and transparency, supporting its application in active packaging, functional foods, and environmental remediation. ABSTRACT Bacterial nanocellulose (BNC) is an eco‐friendly biomaterial celebrated for its exceptional ...
Masoud Aman Mohammadi, Adel Mirza Alizadeh, Samira Dakhili, Safa Kooki, Seyede Marzieh Hosseini   +4 more
wiley   +1 more source

Rheological properties of whey proteins concentrate before and

Mljekarstvo, 2001
Hydrocolloids are long-chain polymers, used in food production at small quantities (from 0,05 to 5 %) to achieve appropriate rheological properties, prevent syneresis, increase the viscosity and stability of foodstuffs and for crystallization process ...
Zoran Herceg, Vesna Lelas, Suzana Rimac
doaj  

Modification of Whey Proteins by Sonication and Hydrolysis for the Emulsification and Spray Drying Encapsulation of Grape Seed Oil. [PDF]

Pharmaceutics, 2022
Sarabandi K, Tamjidi F, Akbarbaglu Z, Samborska K, Gharehbeglou P, Kharazmi MS, Jafari SM.   +6 more
europepmc   +1 more source

Role of Protein in Reverse Osmosis of Cottage Cheese Whey

, 1971
Toy Hoy Lim, W.L. Dunkley, R. L. Merson
openalex   +1 more source

Allergenicity, Genotoxicity and Subchronic Toxicity Assessment of IgG Binding Protein LT Produced From Aspergillus oryzae

Journal of Applied Toxicology, Volume 45, Issue 8, Page 1614-1636, August 2025.
ABSTRACT Gastrointestinal health is one of the fastest growing areas in the food and beverage industry, as its importance to overall health and well‐being is becoming increasingly recognized. Immunoglobulins play a key role in protecting the gastrointestinal tract, and nonbovine sources of immunoglobulins (including camel milk, which has a long history
Kirt R. Phipps, Sachin Patel, Kevin Scaife, Toby Holmes, Alica Šoltésová, Sandra Wingaard Thrane, Louise Kristine Vigsnæs, Nigel Baldwin, Christel Jørgensen   +8 more
wiley   +1 more source

Measured versus label declared macronutrient and calorie content in Colombian commercially available whey proteins. [PDF]

J Int Soc Sports Nutr, 2022
Zapata-Muriel A, Echeverry P, Van Dusseldorp TA, Kurtz J, Monsalves-Alvarez M.   +4 more
europepmc   +1 more source

Four Factor Response Surface Experimental Design for Evaluating the Role of Processing Variables Upon Protein Denaturation in Heated Whey Systems

, 1973
M.A. Nielsen, S.T. Coulter, C.V. Morr, J. R. Rosenau   +3 more
openalex   +1 more source

Medical nutrition therapy in chronic obstructive pulmonary disease: A narrative review

Nutrition in Clinical Practice, Volume 40, Issue 4, Page 793-804, August 2025.
Abstract Chronic obstructive pulmonary disease (COPD) is a complex and heterogeneous lung condition characterized by persistent airflow obstruction, associated with cardiovascular, metabolic and musculoskeletal comorbidities. In 2022, approximately 480 million people were affected by this disease, making it the third leading cause of mortality ...
Patricia Savino‐Lloreda, David López‐Daza, Alejandro Casas‐Herrera   +2 more
wiley   +1 more source

Membrane processes in production of functional whey components

Mljekarstvo, 2009
In recent years, whey has been recognised as a major source of nutritional and functional ingredients for the food industry. Commercial whey products include various powders, whey protein concentrates and isolates, and fractionated proteins, such as a ...
Lutfiye Yilmaz-Ersan, Tulay Ozcan, Arzu Akpinar-Bayizit   +2 more
doaj