Results 251 to 260 of about 5,551,149 (347)

High-pressure proteolytic digestion of food proteins: Selective elimination of .BETA.-lactoglobulin in bovine milk whey concentrate.

, 1991
Mieko Okamoto, Rikimaru Hayashi, Atsushi Enomoto, Shuichi Kaminogawa, Kunio YAMAUCHI   +4 more
openalex   +2 more sources

The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive Review

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.
ABSTRACT Ice cream exhibits distinct meltdown behaviors at room temperature, as determined by the structural aspects created during manufacturing. In general, as the ice melts, ice cream either turns completely into a flowing liquid (complete collapse) or retains a portion of its original shape (partial collapse), leaving a solid‐like melted ice cream ...
Biqing Wu, Didem Sözeri Atik, Dieyckson O. Freire, Richard W. Hartel   +3 more
wiley   +1 more source

Solubility and Hydrolyzability of Films Produced by Transglutaminase Catalytic Crosslinking of Whey Protein

, 1993
Reyad Mahmoud, P. A. Savello
openalex   +1 more source

Whey Protein Mitigates Oxidative Stress Injury and Improves Protein Synthesis in Mouse Skeletal Muscle by Regulating the SIRT1/Nrf2/HO‐1 Axis and AMPK/TSC2/mTOR/4EBP1 Pathway

Journal of Food Science, Volume 90, Issue 7, July 2025.
ABSTRACT Whey protein (WP) can improve muscle mass and strength. However, its effects and underlying molecular mechanism in promoting recovery from muscle damage caused by excessive physical exercise remains unknown. Therefore, the present study aimed to investigate the therapeutic effect of WP on skeletal muscle injury caused by exogenous oxidants and
Guangqi Li, Liying Shang, Xin Wang, Lequn Zhang, Yuchu Zhao, Weifeng Ni, Xueyuan Bai, Junyi Liu   +7 more
wiley   +1 more source

A Rapid Method for the Determination of Whey Protein Denaturation

, 1991
N. Parris, M.A. Baginski
openalex   +1 more source

Effects of whey proteins on glycaemia and insulinaemia to an oral glucose load in healthy adults; a dose–response study

European Journal of Clinical Nutrition, 2013
Ulrika Gunnerud, E. Östman, I. Björck
semanticscholar   +1 more source

Soy Protein Hydrolysate Accentuates the Cocoa‐Like Flavor Attributes of Carob‐Based Dark Chocolate

Journal of Food Science, Volume 90, Issue 7, July 2025.
ABSTRACT Roasted carob pulp is known for its faint cocoa‐like flavor. Although it exhibits potential as a cocoa replacer, its cocoa‐like aroma and bitter taste are weaker than those of conventional cocoa. To shrink this flavor gap, the present study detailed a novel approach of tapping on crude protein hydrolysates for the accentuation of these flavor ...
Manfred Choo‐Yong Ku, Faith Xinying Yeo, Xiangning Liu, Shao‐Quan Liu   +3 more
wiley   +1 more source

Benzaldehyde, Citral, and d-Limonene Flavor Perception in the Presence of Casein and Whey Proteins

, 1992
A.P. Hansen, James J. Heinis
openalex   +1 more source

Exploring Early Childhood Development Interventions for Building Human Capital in Sub‐Saharan Africa: A Scoping Review

Child: Care, Health and Development, Volume 51, Issue 4, July 2025.
ABSTRACT Background Inequalities in the provision and implementation of early childhood development (ECD) interventions in Sub‐Saharan Africa remain a challenge. This scoping review aimed to investigate the types and extent of ECD interventions in this region, using the Nurturing Care framework (NCF).
Johanna Beukes, Stephanie Alcock, Michelle Leal, Urlridge Thompson, Catherine E. Draper, Shane A. Norris   +5 more
wiley   +1 more source

Seasonal Changes in the Physical and Functional Properties of Whey Protein Concentrates

, 1992
Geoffrey O. Regester, Geoffrey W. Smithers, M.E. Mangino, R. J. Pearce   +3 more
openalex   +1 more source