Results 221 to 230 of about 5,551,149 (347)

Fabrication and Characterization of Olive Leaf Polyphenols Loaded Sweet Almond Gum/Gelatin Electrospun Nanofiber

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
This research was done with the aim of encapsulating olive leaf polyphenol in electrospun nano fibers of almond gum/gelatin. For this purpose, after extraction, polyphenol was loaded in different concentrations (0%, 5%, 10%, and 20%) in almond gum/gelatin electrospun nanofibers.
Shiva Geravand, Sediqeh Soleimanifard, Mohammad Amin Miri, Mahmoud Tavakoli, Atefe Rezaei   +4 more
wiley   +1 more source

Milk Bioactive Compounds and Gut Microbiota Modulation: The Role of Whey Proteins and Milk Oligosaccharides. [PDF]

Foods
Gallo V, Arienzo A, Tomassetti F, Antonini G.   +3 more
europepmc   +1 more source

Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins-Effect on Sensory Perception, Volatiles and Storage Stability. [PDF]

Molecules, 2022
Damerau A, Mustonen SA, Ogrodowska D, Varjotie L, Brandt W, Laaksonen O, Tańska M, Linderborg KM.   +7 more
europepmc   +1 more source

Modification of Whey Proteins to Improve Functionality

, 1984
J. J. Kester, T. Richardson
openalex   +1 more source

Potential Applications of Zingiber officinale, Clitoria ternatea, and Coccinia grandis for Enhancing the Functionality of Set Yogurts

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
In this study, aqueous extracts of ginger, blue butterfly pea flower, and ivy leaf were fortified to the yogurts and evaluated the sensorial, physicochemical, and functional characteristics of yogurt along with the protein interactions. Results revealed that the fortification of all the plant extracts had a significant impact on the sensorial ...
Yohan Jayaweera, Mayumi Silva, Jayani Chandrapala, Rumesh Liyanage, K. G. L. R. Jayathunge, Amali U. Alahakoon   +5 more
wiley   +1 more source

The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture. [PDF]

Heliyon
Mirarab Razi S, Mohebbi M, Mirzababaee SM, Hesarinejad MA, Khalilian Movahed M.   +4 more
europepmc   +1 more source

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil. [PDF]

Molecules, 2021
Smułek W, Siejak P, Fathordoobady F, Masewicz Ł, Guo Y, Jarzębska M, Kitts DD, Kowalczewski PŁ, Baranowska HM, Stangierski J, Szwajca A, Pratap-Singh A, Jarzębski M.   +12 more
europepmc   +1 more source

Impact of Free and Nanoencapsulated Echinophora platyloba Essential Oil on the Physicochemical, Microbial, and Sensory Properties of Siahmazgi Cheese

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
This study evaluated the impact of free and nanoencapsulated Echinophora platyloba essential oil on the physicochemical, microbial, and sensory properties of Siahmazgi cheese. Nanoemulsions showed spherical morphology and stable zeta potentials. The 0.3% nanoencapsulated treatment improved microbial safety, reduced molds and bacteria, and maintained ...
Nasim Hoseini, Alireza Shahab Lavasani, Marjaneh Sedaghati   +2 more
wiley   +1 more source

The Soluble and Micellar k-Casein in Heated Concentrated Whey Protein-free Milk

, 1985
Takayoshi Aoki, Yoshitaka Kako
openalex   +2 more sources

An Investigation Into Impact of Date Seed Bioactive Compound Addition on the Quality Attributes, Shelf Life, In Vitro Digestibility, and Bioactive Properties of Cottage Cheese

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
This study evaluated the incorporation of date seed bioactive compounds (DSBCs) into cottage cheese (CC) as a functional ingredient and natural preservative. Enrichment with DSBCs enhanced the cheese's antioxidant and antimicrobial properties, extended shelf life during 14‐day storage, and improved bioaccessibility of bioactives post‐digestion ...
Jennifer Osamede Airouyuwa, Priti Mudgil, Sajid Maqsood   +2 more
wiley   +1 more source