Results 241 to 250 of about 5,551,149 (347)
Current ways to modify the structure of whey proteins for specific functionalities—a review
, 2015 F. Guyomarc'h +7 more
semanticscholar +1 more source
Paired versus alternate breastfeeding: Does hindmilk become foremilk?
Pregnancy, Volume 1, Issue 4, July 2025.Abstract Introduction Breast milk fat content increases four‐fold from foremilk to hindmilk. Within each nursing episode, women may partially feed on both breasts (paired feeding) or nurse from one breast at a feed and the other breast at the next feed (alternate breastfeeding).
Michael G. Ross +6 more
wiley +1 more source
Structuring and texturing gluten-free pasta: egg albumen or whey proteins?
European Food Research and Technology, 2014 A. Marti +5 more
semanticscholar +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Under global food shortages and environmental challenges, the food industry is shifting from animal to plant proteins, coinciding with a rising prevalence of food allergies. Structural and functional differences between animal and plant proteins significantly influence their allergenic potential.
Lili Zhang, Vijaya Raghavan, Jin Wang
wiley +1 more source
Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Fouling during the thermal processing of dairy products remains a significant challenge, reducing operational efficiency, increasing energy consumption, and complicating cleaning cycles. This review critically assesses current methods for measuring and predicting fouling during thermal processing in the dairy industry, emphasizing scientific ...
Justyna Tarapata +4 more
wiley +1 more source
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT As the global demand for protein‐rich foods continues to rise, developing innovative solutions to enhance sustainability and nutritional quality in meat production has become increasingly important. Meat is a tasty source of high‐quality protein and micronutrients, whose integration with alternative proteins offers new avenues to address ...
Renyu Zhang +3 more
wiley +1 more source
Two Simple Methods of Determination of Total Whey Protein for Diagnosis of the Type of Mastitis
, 1985 Ryoichi Usui
openalex +2 more sources
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Packaging reduction, particularly in terms of single‐use plastic (SUP) packaging waste, as well as restrictions on specific packaging formats and regulatory requirements, are driving the demand for sustainable packaging solutions. Notably, within the category of SUP products, packaging accounts for the highest share at 40%. Therefore, advanced
Lokesh Kumar +3 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Growing health consciousness and aging populations have driven surging demand for traditional and complementary medicines (T&CM), including nutraceuticals, functional foods, and food and medicinal substances (FAMS). Chronic disease burdens and preventive healthcare trends further amplify this growth.
Feibiao Shan +5 more
wiley +1 more source