Results 191 to 200 of about 31,927 (301)

Characterization of Goat Milk Fermented With Streptococcus thermophilus, Limosilactobacillus mucosae CNPC007 and Inulin With Addition of Cereus jamacaru

Applied Research, Volume 5, Issue 3, June 2026.
Limosilactobacillus mucosae maintained viability above 7 log CFU/g during storage of the fermented goat milk with inulin and Cereus jamacaru jam and survived over 4 log CFU/g during the in vitro gastrointestinal simulation. This jam enriched the total phenolic content of the fermented milk that achieved overall acceptability scores close to or above 7.
Miqueas Oliveira Morais da Silva, Gabriel Monteiro da Silva, Karina Maria Olbrich dos Santos, Antônio Sílvio do Egito, Flávia Carolina Alonso Buriti, Isadora Kaline Camelo Pires de Oliveira Galdino   +5 more
wiley   +1 more source

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

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

Selective separation of whey proteins using ion exchange membranes

, 2009
Due to increasing use of whey proteins in functional foods and pharmaceutical products there is a need to develop processes to selectively separate and concentrate individual whey proteins.
Goodall, Sharon
core  

Mechanical Characterization of Acidic Casein Gels From Micellar Casein Powder: Influence of Lactose and Sucrose

ChemFoodChem, Volume 2, Issue 2, June 2026.
Two‐stage linear force–displacement curves reveal that networks of acidic casein gels made of MC–powder are strengthened with increasing sugar content and a sugar peak appears. The system dynamics analysis decomposes this peak into an elastic sugar–protein interaction, likely due to weak hydrogen bonds, and a viscous gel network component.
Ronald Gebhardt, Thomas Pütz
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

Emulsifying properties of tribomechanically treated whey proteins

, 2013
Whey proteins are used in a wide range of food products because of their high nutritional value and the ability to contribute to the unique functional properties of the final products.
Marija Badanjak Sabolović, Suzana Rimac Brnčić, Vesna Lelas   +2 more
core  

Meta‐Analysis and Systematic Review of the Performance of Biological Processes in the Treatment of Organic Matter From Dairy Wastewater

CLEAN – Soil, Air, Water, Volume 54, Issue 6, June 2026.
ABSTRACT Dairy wastewater has raised many concerns because it is highly contaminated with high levels of organic matter. The major sources of contaminants in dairy wastewater are clean‐in‐place products, which are used to sanitize production lines, and whey, which is a byproduct of cheese and pressed yogurt.
Ncumisa Mpongwana, Phumza Vuyokazi Zungu, Sheena Kumari, Ismail Rawat, Faizal Bux   +4 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