Results 191 to 200 of about 5,719,521 (397)

Increasing the added‐value of a plant‐based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1115-1125, 30 January 2026.
Abstract BACKGROUND Changes in consumer habits have driven the food industry to develop new recipes based on organic ingredients. Furthermore, the use of waste‐derived plant‐based raw materials, such as pea hull fibers, is consistent with sustainable development.
María‐Carmen García‐González, María‐Carmen Alfaro‐Rodríguez, Carlos Lobo, José Muñoz   +3 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  

Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants. [PDF]

Front Nutr, 2022
Abdo EM, Allam MG, Gomaa MAE, Shaltout OE, Mansour HMM.   +4 more
europepmc   +1 more source

Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1220-1228, 30 January 2026.
Abstract BACKGROUND Cold plasma (CP) is a promising nonthermal technology for tailoring protein structure and functionality. Its ability to induce conformational rearrangements makes it a potential tool for improving the techno‐functional performance of whey protein isolate (WPI). WPI was subjected to CP treatment under varying frequencies (50, 500 and
Gabriel Oliveira Horta, Paula Zambe Azevedo, Breno Rodrigues de Souza, Sueli Rodrigues, Fabiano André Narciso Fernandes, Daiana Wischral, Paulo Cesar Stringheta, Evandro Martins, Pedro Henrique Campelo   +8 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-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

Consumption of Milk Protein or Whey Protein Results in a Similar Increase in Muscle Protein Synthesis in Middle Aged Men [PDF]

, 2015
Cameron J. Mitchell, Robin A. McGregor, Randall F. D’Souza, Eric B. Thorstensen, James F. Markworth, Aaron C. Fanning, Sally D. Poppitt, David Cameron‐Smith   +7 more
openalex   +1 more source

Intrinsic Milk Luminescence: Underlying Mechanism and Application for Quality Visualization

Aggregate, Volume 7, Issue 1, January 2026.
The intrinsic milk luminescence, stemming from protein aggregates and riboflavin, can serve as a highly sensitive indicator of spoilage. During this process, the emission blueshifts from bright yellow‐green to dim blue under 365 nm UV light, coupled with a significant reduction in efficiency (Φ)$(\it\Phi )$ by 80%.
Xiang Chen, Qiang Zhang, Zhuojie Yin, Junhao Duan, Wang Zhang Yuan   +4 more
wiley   +1 more source

Molecular basis of whey protein functionality

Mljekarstvo, 2008
Whey proteins constitute 18-20% of total milk protein content. Their nutritive value, accompanied by diverse physico-chemical and functional properties, make whey proteins widely applicable in food industry. Highly risen demands of consumers for tastier,
Zoran Herceg, Anet Režek, Suzana Rimac Brnčić   +2 more
doaj  

Chromatographic profile of major whey proteins in some dairy beverages based on milk serum. [PDF]

Turk J Chem, 2022
Prodan D, Filip M, Vlassa M, Moldovan M, Carpa R.   +4 more
europepmc   +1 more source