Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of …
L Shi, W Jia, R Zhang, Z Fan, H Mo - Trends in Food Science & Technology, 2023 - Elsevier
Background The addition of flavour compounds to raw milk has significantly impacted the
overall growth of the goat milk industry chain and the enhancement of the entire value chain …
overall growth of the goat milk industry chain and the enhancement of the entire value chain …
Nutritional and potential health benefits of fermented food proteins
CYE Tachie, JO Onuh… - … of the Science of Food and …, 2024 - Wiley Online Library
BACKGROUND Protein fermentation continues to gain popularity as a result of several
factors, including the cost‐effectiveness of the process and the positive correlation of …
factors, including the cost‐effectiveness of the process and the positive correlation of …
Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation
A Al‐Qaisi, M Alrosan, AM Almajwal… - Journal of Food …, 2024 - Wiley Online Library
The utilization of pea proteins (PPs) is limited due to their relatively low protein digestibility
(∼ 81%) compared to animal‐based proteins, such as whey. The present investigation …
(∼ 81%) compared to animal‐based proteins, such as whey. The present investigation …
[HTML][HTML] Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on …
M Alrosan, AM Almajwal, A Al-Qaisi, S Gammoh… - Current Research in …, 2024 - Elsevier
Plant-based proteins are often associated with a range of health benefits. Most research
primarily investigates pea and soy proteins, while lentil proteins received minimal attention …
primarily investigates pea and soy proteins, while lentil proteins received minimal attention …
[HTML][HTML] Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical …
A Rejdlová, M Vašina, E Lorencová, L Hružík… - Foods, 2024 - mdpi.com
In the current study, fermented whey-based beverage models with different levels of
blackcurrant juice (0; 10; 20; 100%(w/w)) and furcellaran (0.25% and 0.50%(w/w)) were …
blackcurrant juice (0; 10; 20; 100%(w/w)) and furcellaran (0.25% and 0.50%(w/w)) were …