Results 181 to 190 of about 1,593,904 (291)

Whey Proteins and Metabolic Dysfunction-Associated Steatotic Liver Disease Features: Evolving the Current Knowledge and Future Trends. [PDF]

Metabolites
Milanović M, Milošević N, Ružić M, Abenavoli L, Milić N.   +4 more
europepmc   +1 more source

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

Food Biomacromolecules, Volume 3, Issue 3, Page 499-514, September 2026.
Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam, Rukaiah Fatma Begum, Nirenjen Shanmugasundaram, Bhupendra Gopalbhai Prajapati, Suresh Ankul Singh, Pavithra Nagenthran, Sudarshan Singh, Kesarla Rajesh   +7 more
wiley   +1 more source

Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying. [PDF]

Food Chem (Oxf)
Borisenko AA, Bobrysheva TN, Zolotoreva MS, Anisimov GS, Borisenko AA, Alexeev DG, Razinkova VG, Greseva EG, Avanesyan SS, Sizonenko MN, Ulrih NP, Dzinamarira IS.   +11 more
europepmc   +1 more source

Antiviral properties of whey proteins and their activity against SARS-CoV-2 infection. [PDF]

J Funct Foods, 2022
Gallo V, Giansanti F, Arienzo A, Antonini G.   +3 more
europepmc   +1 more source

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, Volume 3, Issue 3, Page 515-531, September 2026.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

A bibliometric analysis of current research, development status, and future development trends of soy and whey proteins. [PDF]

Front Nutr
Li MJ, Feng D, Ma MH, Han D, Li H, Li N, Liu TX, Fan JY, Wang J.   +8 more
europepmc   +1 more source

Dairy Milk Casein and Whey Proteins Differentially Alter the Postprandial Lipidome in Persons with Prediabetes: A Comparative Lipidomics Study. [PDF]

J Agric Food Chem, 2022
Chen L, Xu R, McDonald JD, Bruno RS, Choueiry F, Zhu J.   +5 more
europepmc   +1 more source

Fabrication of a salt‐containing coacervated emulsion: Application in low‐salt mayonnaise with enhanced saltiness perception

Food Biomacromolecules, Volume 3, Issue 3, Page 604-619, September 2026.
Salt‐containing whey protein‐chitosan coacervates enabled stable emulsions with controlled sodium distribution, thereby enhancing perceived saltiness in low‐salt mayonnaise. Improved microstructure, rheology, and stability promoted sodium release during oral processing, offering an effective strategy for sodium reduction without compromising sensory ...
Mingfeng Wu, Xiaoyin Li, Xiaoshan Tang, Yucong Zou, Yang Yuan   +4 more
wiley   +1 more source

Proteomic and <i>N</i>-glycomic comparison of synthetic and bovine whey proteins and their effect on human gut microbiomes <i>in vitro</i>. [PDF]

Microbiol Spectr
Bolino M, Duman H, Avcı İ, Kayili HM, Petereit J, Zundel C, Salih B, Karav S, Frese SA.   +8 more
europepmc   +1 more source

Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles. [PDF]

Food Chem (Oxf), 2022
Madsen M, Khan S, Kunstmann S, Aachmann FL, Ipsen R, Westh P, Emanuelsson C, Svensson B.   +7 more
europepmc   +1 more source