Results 231 to 240 of about 5,719,521 (397)

Whey Protein Supplementation with or without Vitamin D on Sarcopenia-Related Measures: A Systematic Review and Meta-Analysis

, 2023
Nasrin Nasimi, Zahra Sohrabi, Everson Araújo Nunes, Erfan Sadeghi, Sanaz Jamshidi, Zohreh Gholami, Marzieh Akbarzadeh, Shiva Faghih, Masoumeh Akhlaghi, Stuart M. Phillips   +9 more
openalex   +1 more source

Adsorption of Azo Dyes by a Novel Bio-Nanocomposite Based on Whey Protein Nanofibrils and Nano-clay: Equilibrium Isotherm and Kinetic Modeling [PDF]

, 2020
Shabboo Rahimi Aqdam, Daniel E. Otzen, Niyaz Mohammad Mahmoodi, Dina Morshedi   +3 more
openalex   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten‐Free Bread: A Study of Physical Characteristics, Texture, and Nutrition

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This literature review investigates how effectively hydroxypropyl methylcellulose (HPMC) and xanthan gum work to enhance the texture, volume, and sensory characteristics of gluten‐free bread. The review comes to the conclusion that these hydrocolloids greatly improve bread quality, based on an analysis of 41 studies.
Fetriyuna Fetriyuna, Annisa Nur Salma, Putri Widyanti Harlina, Vira Putri Yarlina, Ratna Chrismiari Purwestri   +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

Myoprotective Potential of Creatine Is Greater than Whey Protein after Chemically-Induced Damage in Rat Skeletal Muscle [PDF]

, 2018
Matthew B. Cooke, Emma Rybalka, Christos G. Stathis, Alan Hayes   +3 more
openalex   +1 more source

Impact of Soy Protein Concentrate and Storage on the Safety, Quality and Shelf Stability of Beef Patties

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Soy protein concentrate (SPC) at 25% increased WHC and decreased shrinkage in patties. SPC enhanced shelf life by halting microbial growth owing to bioactive compounds. The yellow line represents the decreasing trend of redness (a*), while the blue line shows the increasing trends of lightness (L*) and yellowness (b*). ABSTRACT Incorporating affordable,
Muhammad Moazzam, Sher Ali, Muhammad Ammar Khan, Muhammad Waseem, Muhammad Rizwan Javed, Nasir Rajput, Tawfiq Alsulami, Kashif Nauman, Crossby Osei Tutu   +8 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

Casein Number of Holstein Milk and Relation to Whey Proteins

, 1991
Ichirou Suzuki, Sakon FURUKAWA, Yukio Someya, Masazumi Yoshino   +3 more
openalex   +2 more sources

Applications of Chitosan, an Eco‐Friendly Biopolymer in Agricultural Systems, Herbal Products, and Functional Foods: A Review

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Chitosan is highlighted for its industrial applications include food processing and preservation, pharmaceuticals, agriculture systems, and environmental protection. ABSTRACT Chitin, the natural biopolymer of the world next to cellulose, is a modified biodegradable polysaccharide.
Saeedeh Karimlar, Abdollah Ghasemi Pirbalouti, Zahra Teymuori, Maryam Moslehishad, Zohreh Hamidi‐Esfahani   +4 more
wiley   +1 more source