ライフサイエンスコーパス: whey

1 ve approach which can provide added value to whey.

2 hibited higher rate of lactose hydrolysis in whey.

3 or pure lactose and 38% for raw lactose from whey.

4 etection of adulteration of milk with rennet whey.

5 Lactose is obtained as a by-product from whey.

6 both milks, with higher values for the camel whey.

7 tion was used to add value to sweet defatted whey.

8 ud using the fatty acid profiles of milk and whey.

9 mukat/kg for acid (pH 4.4) or sweet (pH 6.6) whey.

10 ile this protein was totally absent in camel whey.

11 Whey acerola-flavoured drink was treated using ohmic hea

12 low frequencies and voltage OH processes on whey acerola-flavoured drinks should be performed at low

13 late pregnancy and lactation via use of the whey acidic protein (WAP)-Cre cre-lox system.

14 87 amino acids) is an atypical member of the whey acidic protein family (WFDC12).

15 cell (PcSC) subset and a more differentiated whey acidic protein-positive (WAP+) cell subset in mamma

16 This study showed whey addition to infant formula significantly contribute

17 tured from cow or goat milk, with or without whey adjustment, or hydrolysates of cow whey proteins, w

18 d to the estimated protein concentrations in whey, allowing direct analysis without sample preparatio

19 d beta-lactoglobulin from sheep cheese sweet whey, an under-utilized by-product of cheese manufacture

20 Interfacial properties of acid camel whey and acid bovine whey were preserved at air water in

21 ollowing isocaloric supplements (45-48 g/d): whey and calcium (whey+), whey, soy, or maltodextrin (co

22 e the in vitro gastric digestion behavior of whey and casein proteins in a heat-treated semisolid rea

23 Milk by-products such as whey and caseinate are widely used as ingredients or pro

24 will contribute towards the valorisation of whey and hence waste reduction.

25 Whey and lactalbumin produced transient hypophagia, wher

26 Whey or e-fructoselysine, an MRP in whey and many processed foods, selectively increases Col

27 eta-lactoglobulin (0.5 ppm), casein (2 ppm), whey and powder milk (1-5 ppm).

28 tification of these macromolecules in cheese whey and the detection of adulteration of milk with renn

29 ning extensively hydrolyzed bovine proteins (whey and/or casein) with use of any other formula for CM

30 strains, defined sugar-rich diets containing whey as the protein source or a matched amino acid mixtu

31 criminant analysis to differentiate milk and whey, as they are present in quite different amounts.

32 that the MRPs derived from electro-activated whey at a concentration of 14% had the highest potential

33 Whey based peptides are well known for their nutritional

34 The whey-based cheese contained 25% more leucine than Mozzar

35 dy of newborn infants assigned to a standard whey-based formula containing a total of 10(7) colony-fo

36 le, and volatile compounds of guava-flavored whey beverage was investigated.

37 improve the properties of the guava-flavored whey beverages (increased concentration of bioactive and

38 aerofaciens, whose abundance decreases with whey, but is not repressed in C. intestinalis.

39 Whey composition varies with respect to process characte

40 ic current intensity (400, 500 or 600mA) and whey concentration (7, 14 or 21% (w/v)) as a function of

41 ecombinant camel chymosin, with reference to whey constituents.

42 for the evaluation of milk adulteration with whey, contributing to the quality control of milk in the

43 CAM cheese and whey could be added-value products.

44 Cheese whey culture media provided high molecular weight (>3000

45 Surface energetics of demineralised whey (DMW), skimmed milk (SMP), phosphocasein (PCN) and

46 ing and interfacial properties of acid camel whey, even if acid and sweet bovine whey exhibited the h

47 id camel whey, even if acid and sweet bovine whey exhibited the highest viscoelastic modulus after he

48 Overall, OH can be used in the processing of whey-flavored raspberry beverages.

49 Carryover color in the whey fluid is one of the major challenges faced by the c

50 bserved for acid whey when compared to sweet whey for both milks, with higher values for the camel wh

51 single class of binding sites for beta-C on whey fractions was recognized using Job's method.

52 and 18MPa at 35+/-2 degrees C for 10min) on whey-grape juice drink characteristics was investigated.

53 CAM cheese whey had 48.94% and 76.80% of the fat and proteins, resp

54 Since whey has a broad variation in composition, the influence

55 Culture media containing whey (W; 2.1g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA produ

56 obulin fraction (r-betaLg) was isolated from whey hydrolysates produced with cardosins from Cynara ca

57 n fraction (r-betaLg) was isolated from milk whey hydrolysates produced with cardosins from Cynara ca

58 ntained lower CML compared to formulas using whey hydrolysates.

59 ubstitute if necessary: partial or extensive whey hydrolyzate (pHF-W, eHF-W), extensive casein hydrol

60 easonable yield and purity from sheep cheese whey in one streamlined process.

61 s method can detect as little as 0.5% bovine whey in ricotta cheese from the other three species.

62 Whey is a by-product of cheese manufacturing and therefo

63 ta-lactoglobulin (beta-lg) present in cheese whey is difficult on SDS-PAGE due to their close proximi

64 Adulteration of milk with whey is difficult to detect because these two have simil

65 ingredients, whey protein concentrate (WPC), whey lactalbumin (WLAC) and skim milk powder (SMP) on oa

66 Whey, lactalbumin and lactoferrin improved glucose clear

67 ere randomized to isocaloric diets: Control, Whey, Lactalbumin, Lactoferrin, or pair-fed to lactoferr

68 and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was exami

69 Whey or e-fructoselysine, an MRP in whey and many proces

70 oric dairy products (cheese) based either on whey or on caseins, by using pig as an in vivo digestion

71 rol) diet with high protein diets containing whey, or its fractions lactalbumin and lactoferrin, on e

72 nal digestion (SGID) released a selection of whey peptides some of which were transported across a Ca

73 Whey peptides were consequently gelled, yielding nanopar

74 orrelation was found (R(2)>0.99) between cow whey percentages and mass spectrometry measurements thro

75 Here, we show that whey PNFs can be assembled into microfibers using a flow

76 s transition temperature of camel and bovine whey powder (at 0.13, 0.23, and 0.33 of water activity).

77 ntify adulterated milk powder through adding whey powder by using laser induced breakdown spectroscop

78 to that using commercial annatto powder and whey powder with equal or superior color quality than ob

79 that pressure-treated complexes resulted in whey powder with significantly lower a(*) values than un

80 0.981 and 1.55% for adulteration with sweet whey powder, and 0.985 and 0.55% for adulteration with a

81 d 0.985 and 0.55% for adulteration with acid whey powder, respectively.

82 ectroscopy results) in both camel and bovine whey powders regardless the pH (neutral (6.7) or acidic

83 lin was the most denatured protein in bovine whey powders regardless the pH value, while this protein

84 method, and discrimination rate of milk and whey powders was found as 80.5%.

85 Milk powder, sweet and acid whey powders were produced as standard samples, and milk

86 amples, and milk powder was adulterated with whey powders.

87 lactose crystallization for camel and bovine whey powders.

88 We assessed the effects of whey-predominant formulas with a protein content of 1.8

89 Whey-predominant infant formula with a lower protein con

90 tal composition differences between milk and whey products.

91 thesis that nutritional supplementation with whey protein (22 g), essential amino acids (10.9 g, incl

92 was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to car

93 a reduced energy density product) and adding whey protein (to increase satiety capacity) allows obtai

94 Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used

95 acute and longer-term MPS after ingestion of whey protein (WP) and collagen protein (CP).

96 ulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin

97 Enzymatic hydrolysis of whey protein (WP) was carried out under pH-controlled an

98 airy proteins: beta-lactoglobulin (beta-LG), whey protein (WPI), and caseinate (CAS) was investigated

99 We developed a whey protein admixture of turmeric extract by spray dryi

100 , and casein provided better protection than whey protein against oxidation.

101 Although both whey protein and calcium caseinate significantly lowered

102 emulsifier type (quillaja saponin, Tween 80, whey protein and casein) and antioxidant type (EDTA, asc

103 beta-Lactoglobulin is the major whey protein and caseins are main proteins in milk.

104 Whey protein and zein are of nutritional interest due to

105 Resistant starch (RS) and whey protein are thought to be effective nutrients for r

106 in- and lipid oxidation were investigated in whey protein based oleogels with varying water addition.

107 nt study allicin was covalently bound to the whey protein beta-lactoglobulin and the incorporation of

108 of the critical interfacial concentration of whey protein beta-lactoglobulin at oil/water-interfaces

109 Egg, soy or whey protein co-exists with wheat gluten in different fo

110 to 3-fold greater in formulas containing 60% whey protein compared with 20% whey protein, for both co

111 oteins ratio of 40:60, differing only by the whey protein composition.

112 Therefore, the enzymatic hydrolysis of whey protein concentrate (WPC 35) to produce antioxidant

113 This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice an

114 The main object of study is application of whey protein concentrate (WPC) and whey protein hydrolys

115 nd modified starch (MS) together with either whey protein concentrate (WPC) or soy protein isolate (S

116 The influence of whey protein concentrate (WPC), feed moisture and temper

117 The bromine and iodine content of whey protein concentrate (WPC), hydrolysate (WPH), and i

118 The effects of milk ingredients, whey protein concentrate (WPC), whey lactalbumin (WLAC)

119 These microemulsions were then covered with whey protein concentrate (WPC)-maltodextrin or WPC-pecti

120 A camel whey protein concentrate (WPC, 44.7 +/- 3.4% (w/w) prote

121 Whey protein concentrate (WPC-80), alphas-casein and the

122 ardized meal including intrinsically labeled whey protein concentrate and calcium-caseinate proteins.

123 The hydrolysis of alphas-casein and whey protein concentrate contributed to a significant re

124 ted a lower emulsifying activity than either whey protein concentrate or soy protein isolate, at each

125 ion was <=20 and <=68% for alphas-casein and whey protein concentrate respectively.

126 In this study, three whey protein concentrate systems enriched in alpha-lacta

127 Whey protein concentrates (WPC) were hydrolyzed with bot

128 s experiments were performed using different whey protein concentrations and enzyme/substrate (E/S) r

129 cell adhesion molecule 1 were reduced after whey protein consumption (P = 0.011) and after calcium-c

130 e the effect of varying the sucrose, RS, and whey protein content of cereal bars on glucose and insul

131 than 5% immuno-reactivity, whereas those of whey protein control exhibited a sinusoidal immuno-react

132 0.20 mmol/L (P = 0.042), respectively], only whey protein decreased triacylglycerol (-0.23 mmol/L; P

133 ovement in the heat stability, and decreased whey protein denaturation and aggregation.

134 s) involves heat treatments that can lead to whey protein denaturation.

135 ed acid gels with very high firmness without whey protein denaturation; the firmness was similar to g

136 cteria by initial attachment to the unfolded whey protein due to hydrophobic interactions followed by

137 We were able to show, that whey protein encapsulation modulated short-term bioavail

138 The whey protein fractionation is performed under mild condi

139 The purity of the whey protein fractions generated were analyzed by revers

140 Whey protein gels with NaCl concentrations 0-0.1 M were

141 Whey protein hydrogels blended with nanocrystalline and

142 cation of whey protein concentrate (WPC) and whey protein hydrolysate (WPH) for probiotic encapsulati

143 The performance of a whey protein hydrolysate (WPH) for producing physically

144 uring digestion of repolymerized thermolysin-whey protein hydrolysate had less than 5% immuno-reactiv

145 capacity and stability of zinc complexes of whey protein hydrolysates (WPH), produced with Everlase

146 esults of the in vitro study showed that the whey protein hydrolysates (WPHs) obtained had angiotensi

147 The inclusion of whey protein in cereal bar formulations to reduce glycem

148 concentrations of kappa-casein and denatured whey protein in the serum, and a reduction in casein mic

149 ining hydrolyzed and intact (non-hydrolyzed) whey protein in their composition were investigated at t

150 We investigated whether whey protein ingestion could reduce the carbohydrate loa

151 ts completed a water (control) and multidose whey protein ingestion trial designed to augment the pro

152 physicochemical stability of next-generation whey protein ingredients enriched in alpha-lactalbumin.

153 ein macro peptide release showed that native whey protein inhibited the enzymatic action of chymosin,

154 Whey protein is one of the most relevant co-products man

155 gelation method was employed using alginate-whey protein isolate (AL-W) as a wall material.

156 comprising maltodextrin (M), gum arabic (G), whey protein isolate (W), and their combinations were em

157 n oil-in-water (O/W) emulsions containing 2% whey protein isolate (WPI) and 0.1% xanthan (XG)-locust

158 dy aimed to determine ileal digestibility of whey protein isolate (WPI) and zein in healthy volunteer

159 r binding between beta-carotene (beta-C) and whey protein isolate (WPI) as a function of pH (4-9), te

160 ct using maltodextrin (MD), inulin (IN), and whey protein isolate (WPI) as carrier agents were evalua

161 egrees of beeswax for internal structure and whey protein isolate (WPI) as external coating to improv

162 Low methoxyl (LM) pectin and whey protein isolate (WPI) at pH 4.0 were used to form t

163 Chitosan and whey protein isolate (WPI) conjugate films were prepared

164 mulsification followed by spray drying using whey protein isolate (WPI) in its natural form, heated (

165 PVOH combined with whey protein isolate (WPI) maintained CN8 bacteriophage

166 orts on the preparation of riboflavin-loaded whey protein isolate (WPI) microparticles, using desolva

167 ch product (PLu) were conjugated with either whey protein isolate (WPI) or its antioxidant hydrolysat

168 Whey protein isolate (WPI) solutions (12.8%w/w protein)

169 Whey protein isolate (WPI) solutions, with different lev

170 l properties and oxidative stability of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W)

171 Enzymatic hydrolysis of a commercial whey protein isolate (WPI) using either trypsin or Prota

172 palm olein-in-water emulsions stabilized by whey protein isolate (WPI) was observed.

173 ), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers.

174 the order of alpha-lactalbumin (alpha-Lact), whey protein isolate (WPI), and beta-lactoglobulin (beta

175 sed proteins, such as sodium caseinate (SC), whey protein isolate (WPI), gelatin (Gel) and soy protei

176 Bovine serum albumin (BSA), whey protein isolate (WPI), insulin and a casein hydroly

177 us and heterologous cross-linked polymers of whey protein isolate (WPI), soy protein isolate (SPI) an

178 ostructured lipid carriers incorporated into whey protein isolate (WPI)-stabilized EO droplets in oil

179 e beta-carotene loaded nanocapsules based on whey protein isolate (WPI).

180 ous phase of anthocyanins (AC) stabilized by whey protein isolate (WPI).

181 atic approach to reduce immuno-reactivity of whey protein isolate and casein has been studied.

182 enoids were encapsulated in porcine gelatin, whey protein isolate and concentrate by emulsification O

183 Whey protein isolate partially hydrolyzed with chymotryp

184 sunflower oil as oil phase and 0.5% or 1.0% whey protein isolate solution as outer water phase was p

185 Whey protein isolate was hydrolyzed to an in vitro antio

186 ting powders based on soy protein isolate or whey protein isolate, both containing sunflower oil (SO)

187 biotic bacteria L. casei were produced using whey protein isolate-gum Arabic complex coacervate as wa

188 nuous aqueous phase of anthocyanins (AC) and whey protein isolate.

189 onication and ethanol on the denaturation of whey protein isolate.

190 to purify alpha-lactalbumin (alpha-LA) from whey protein isolate.

191 The higher whey protein loss at low pH likely contributed to increa

192 The extra-whey protein low-cream sample had the densest, firmest m

193 od, which consisted of a cellulose nanofiber/whey protein matrix containing titanium dioxide particle

194 core and protected with a shell composed of whey protein microgel/beet pectin complexes.

195 ydryl-disulfide bond-mediated aggregation of whey protein molecules.

196 omen is limited.We determined the effects of whey protein on energy intake, appetite, gastric emptyin

197 The effect of native whey protein on rennet gelation kinetics was investigate

198 (BE), a source of anthocyanins, with either whey protein or citrus pectin influences the bioavailabi

199 Iodine could be enriched in whey protein production and up to 70% of the tolerable u

200 Whey protein promotes weight loss and improves diabetic

201 ystem (8% total protein) with varying casein:whey protein ratios (0:100, 20:80, 50:50 and 80:20) were

202 ein solutions containing different casein to whey protein ratios of 80:20, 60:40, 50:50 and 40:60.

203 ts tested were: alpha-lactoalbumin (ALAC), a whey protein rich in tryptophan, effective in some anima

204 charged into a transglutaminase-cross-linked whey protein solution that was subsequently gelled with

205 e fabricated and added into a heat-denatured whey protein solution.

206 systems containing enzymatically hydrolyzed whey protein under dry heating conditions was studied.

207 Bovine whey protein was hydrolysed using cardosins A and B puri

208 oluble aggregate of kappa-casein protein and whey protein was suggested in alkalization and neutraliz

209 l digests after oral ingestion of casein and whey protein were collected by a nasogastric tube and pr

210 ey protein, partial association of denatured whey protein with the casein micelle, an increase in cas

211 s transition temperature of camel and bovine whey protein's powders.

212 compare the effect of milk proteins (casein, whey protein) and surfactants (Citrem, Tween 20) on the

213 to the binding interaction between the major whey protein, beta-Lactoglobulin (betaLG) and vitamin B1

214 Supplementation with whey protein, essential amino acids, and vitamin D, in c

215 ontaining 60% whey protein compared with 20% whey protein, for both cow and goat formulas.

216 Bovine beta-lactoglobulin (BLG), the main whey protein, has a strong propensity to bind various bi

217 n denaturation of approximately 67% of total whey protein, partial association of denatured whey prot

218 Compared to hydrolysates from whey protein, where the inhibitory effect can almost exc

219 aggregates were the primary constituents of whey protein-rich emulsions (40:60).

220 synthesis rates after the ingestion of 25 g whey protein.

221 ch is comparable to enzymatically hydrolysed whey protein.

222 milk that contains higher amounts of native whey protein.

223 enylalanine- and l-[1-(13)C]-leucine-labeled whey protein.

224 iron due to the presence of both casein and whey protein.

225 k of supervised RT and consumed supplemental whey protein.

226 synthesis rates after the ingestion of 25 g whey protein. kg(-1) . d(-1); n = 12) or a HIGH PRO diet

227 s were randomly assigned to consume 2 x 28 g whey protein/d, 2 x 28 g Ca caseinate/d, or 2 x 27 g mal

228 Milks with a wide range of whey protein:casein (WP:CN) ratios (with standardised ca

229 ion (FMD) increased significantly after both whey-protein and calcium-caseinate intakes compared with

230 Hg; P = 0.050 for both)] were observed after whey-protein consumption compared with control intake.

231 ntrations (P < 0.05).In older men and women, whey-protein drinks load-dependently slow gastric emptyi

232 Whey-protein supplementation also lowered 24-h ambulator

233 After whey-protein supplementation compared with control intak

234 In this study, we investigated whether whey-protein-isolate (WPI), a commonly consumed protein

235 of equal or greater amounts of caseins than whey proteins (80:20, 60:40 and 50:50), while WP aggrega

236 d depending on the ratio of caseins (CN) and whey proteins (WP) in the continuous phase.

237 ures 60 degrees C caused denaturation of the whey proteins and aggregation of the fat globules and pr

238 adverse storage conditions in a system with whey proteins and lactose or glucose.

239 Caseins and whey proteins are known as 'slow' and 'fast' proteins, r

240 as to study molecular binding of safranal to whey proteins by taking advantage of headspace solid-pha

241 ing techniques detected higher CML levels in whey proteins compared with casein.

242 eptidases; however, heat pretreatment of the whey proteins enhanced the degree of hydrolysis and redu

243 It was found that whey proteins exhibit their highest stability against he

244 o further explore the action of cardosins on whey proteins for the production of bioactive peptides.

245 In contrast, whey proteins formed more soluble aggregates during the

246 In this context, whey proteins from buffalo colostrum & milk were digeste

247 Alpha-lactalbumin (alpha-LA) is one of the whey proteins in cows' milk that has been identified as

248 Despite being heated, the whey proteins in the panna cottas were more resistant to

249 Three major whey proteins including beta-lactoglobulin (beta-Lg), al

250 Digestion of higher molecular weight whey proteins increased with decreased pH and higher enz

251 ions in secondary and tertiary structures of whey proteins induced by safranal association resulted f

252 Despite the extensive similarities shared by whey proteins of the four species, a mass spectrometry-b

253 e mechanisms mediating the effects of HIU on whey proteins on the molecular level, thus moving furthe

254 t in addition to inhibiting chymosin, native whey proteins present a physical barrier to para-casein

255 hesis in elderly people with cheese based on whey proteins rather than those based on caseins.

256 milk protein) were produced with a caseins: whey proteins ratio of 40:60, differing only by the whey

257 rrin preserved a higher proportion of native whey proteins than IMFs containing beta-lactoglobulin.

258 ctive of this study was to track the fate of whey proteins through the upper gastrointestinal tract,

259 Gelatin was more reactive than whey proteins to tannic acid as shown by both the astrin

260 probiotic yogurt the totals of non-denatured whey proteins were 92.31 and 91.03%.

261 Camel and bovine whey proteins were affected by a heat treatment of 80 de

262 Moreover, whey proteins were more resistant to proteolysis by late

263 therefore investigating new applications of whey proteins will contribute towards the valorisation o

264 n vitro results indicate that consumption of whey proteins will deliver bioactive peptides to target

265 ion affects the denaturation kinetics of the whey proteins within IMFs.

266 nts (milk fat, xanthine oxidase, caseins and whey proteins) in pulsed electric field (PEF)-treated mi

267 Six matrices (15 wt% whey proteins, 0 or 10 wt% oil), each differing by at le

268 a model of complex food containing 15wt% of whey proteins, according to both static (2h at pH = 3, I

269 gosaccharides, fatty acids, major casein and whey proteins, and milk fat volatiles.

270 Complete hydrolysis of the main whey proteins, beta-Lactoglobulin (beta-Lg) and alpha-la

271 dded to dairy matrices, containing cream and whey proteins, of different forms (liquid or gel).

272 High power sonication on whey proteins, previously heated at 90 degrees C for 30m

273 scopy regarding the safranal binding site on whey proteins, the order of their binding affinity towar

274 Health benefits are routinely attributed to whey proteins, their hydrolysates and peptides based on

275 After staining and destaining major whey proteins, viz.

276 hout whey adjustment, or hydrolysates of cow whey proteins, were tested for CML levels using a commer

277 eacted to pH changes differently compared to whey proteins, with less digestion of casein at pH 3.0 t

278 artisan cheese, to release biopeptides from whey proteins.

279 bioactive peptides due to the hydrolysis of whey proteins.

280 opy that citric acid crosslinking disordered whey proteins.

281 nd, thus revealing the need to monitor it in whey proteins.

282 ajor (alpha-lactalbumin, beta-lactoglobulin) whey proteins.

283 Under bio-economic aspects, sweet and acid whey provide a suitable feed medium for the enzymatic ge

284 80 V at 60 Hz) were assessed to manufacture whey-raspberry flavored beverages.

285 Whey represents a valuable protein source for human nutr

286 nificantly higher in the group that received whey RUSF (960 of 1144; 83.9%) than in the group that re

287 Children who consumed whey RUSF also demonstrated better growth markers, with

288 treatment of MAM, because the use of a novel whey RUSF resulted in higher recovery rates and improved

289 roved growth than did soy RUSF, although the whey RUSF supplement provided less total protein and ene

290 ments (45-48 g/d): whey and calcium (whey+), whey, soy, or maltodextrin (control).

291 BM produced using natural whey starter cultures (NWS) exhibited a higher microbial

292 pplied to the analyses of buffalo and bovine whey starter cultures, thus assessing the applicability

293 Culture media containing whey (W; 2.1g/L) or whey hydrolysate (WH; 2.4 g/L) gave

294 eutral pH and high ionic strength or in milk whey was assessed.

295 This behavior for acid whey was explained by the proximity of the pI of whey pr

296 roperties of acid camel whey and acid bovine whey were preserved at air water interface even after a

297 ty and foam stability were observed for acid whey when compared to sweet whey for both milks, with hi

298 nificantly lower a(*) values than unbleached whey, whereas no significant differences were observed f

299 c supplements (45-48 g/d): whey and calcium (whey+), whey, soy, or maltodextrin (control).

300 he effect of protein supplements from either whey with or without calcium or soy on WM success after