ライフサイエンスコーパス: whey

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

2 produced using the comparatively cheaper cow whey.

3 ked with different concentrations of GMP and whey.

4 hat had been denatured during cooking of the whey.

5 or detecting milk powder frauds using cheese whey.

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

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

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

9 eese were produced from A: 100% whey; B: 90% whey+10% ovine milk and C: 90% whey+10% skimmed ovine mi

10 whey; B: 90% whey+10% ovine milk and C: 90% whey+10% skimmed ovine milk and were evaluated.

11 errin is a protein that is present in cheese whey (a waste product from the dairy industry) and has s

12 Whey, a cheese by-product used as a food additive, is pr

13 Whey acerola-flavoured drink was treated using ohmic hea

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

15 its major components, alpha/beta-casein and whey acidic protein (WAP), is significantly reduced due

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

17 87 amino acids) is an atypical member of the whey acidic protein family (WFDC12).

18 WFDC1/ps20 is a whey acidic protein four-disulfide core member that exhi

19 Whey acidic protein promoter-driven HA-14-3-3zeta transg

20 ation coefficient between the true values of whey addition and the experimental values obtained by th

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

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

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

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

25 ments using selected probes on skimmed milk, whey and demineralised whey powder materials are present

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

27 arative analysis of antioxidant potential of whey and its fractions.

28 Whey and lactalbumin produced transient hypophagia, wher

29 e dispersive surface energy of demineralised whey and skimmed milk powder showed a broad distribution

30 Surface energy profiles of demineralised whey and skimmed milk showed a characteristic steep expo

31 xtracted from cherry pomace, encapsulated in whey and soy proteins, have been incorporated in cookies

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

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

34 f Myzithra cheese were produced from A: 100% whey; B: 90% whey+10% ovine milk and C: 90% whey+10% ski

35 Whey based peptides are well known for their nutritional

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

37 Myzithra cheese is a traditional Greek whey cheese.

38 s permitted for first time the separation of whey-cheese protein (WP) components that had been denatu

39 aled the presence or not of alphas-CN to the whey cheeses.

40 oB-48 response decreased significantly after whey compared with casein (P = 0.025) independently of f

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

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

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

44 l concentrations of yogurt whey (YW), cheese whey (CW), beta-lactoglobulin (BLG), alpha-lactalbumin (

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

46 r high-quality, protein-based meals (15-30 g whey) during energy deficit attenuates intracellular pro

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

48 er characteristics, whereas skimmed milk and whey exhibited cohesive powder flow behaviour.

49 Mohr's circles indicated that demineralised whey exhibited free flowing powder characteristics, wher

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

51 Although there seems to be a trend towards whey feeds emptying faster, different methodologies, fee

52 centages of carbohydrates were identified in whey filtrate and in all second fractions, where galacto

53 s fraction was two-times higher than that of whey filtrate.

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

55 study focuses on the optimisation of cheese whey formulated media for the production of hyaluronic a

56 eese is a typical Italian product, made with whey from various species, including cow, buffalo, sheep

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

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

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

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

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

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

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

64 ur studies found that feeds containing whole whey in varying amounts emptied faster than predominant

65 Here the effects of intact crude whey, intact individual whey proteins and beta-lactoglob

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

67 ields on protein consumed, suggesting cheese whey is a good nitrogen source for S. zooepidemicus prod

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

69 present a study of amyloid-like fibrils from whey, kidney bean, soy bean, and egg white to partially

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

71 Whey, lactalbumin and lactoferrin improved glucose clear

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

73 ne (0 kcal, control) and protein (hydrolyzed whey) loads of 30, 90, and 180 kcal were followed by an

74 When whey microbeads are used as sorbents, they show excellen

75 Whey microbeads are well suited to act as sorbents for e

76 Whey microbeads manufactured using a cold-set gelation p

77 Blank whey microbeads were placed in solutions of the compound

78 of riboflavin, amino acids and peptides from whey microbeads.

79 However, its production from whey must have a high yield and low cost for industrial

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

81 ing with extensively or partially hydrolyzed whey or casein formulas for infants at high risk for the

82 Participants consumed 60 g milk protein (whey or casein) and 63 g milk fat (with high or low MC-S

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

84 he postprandial GLP-1 response compared with whey (P = 0.003).

85 The effect of oral whey, particularly the impact of load, has not been eval

86 the effect of the molecular weight range of whey peptides on their encapsulation within soy lecithin

87 Whey peptides were consequently gelled, yielding nanopar

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

89 containing dairy ingredients in the form of whey permeate and whey protein concentrate in the treatm

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

91 ean meal, such as melamine, cyanuric acid or whey powder (milk serum).

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

93 mJ/m(2) to 45 mJ/m(2), respectively, whereas whey powder exhibited a constant (non-exponential) surfa

94 obes on skimmed milk, whey and demineralised whey powder materials are presented.

95 0.981 and 1.55% for adulteration with sweet whey powder, and 0.985 and 0.55% for adulteration with a

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

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

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

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

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

101 Whey-predominant infant formula with a lower protein con

102 tal composition differences between milk and whey products.

103 (mean +/- SD) increased (P < 0.05) above 0 g whey protein (0.041 +/- 0.015%/h) by 49% and 56% with th

104 re with and without concomitant ingestion of whey protein (0.6 g/kg fat-free mass; n = 11) or leucine

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

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

107 Gelation properties of whey protein (5-20% w/w) upon 15min HPP at 600MPa and 5

108 r leucine that matched the amount given with whey protein (n = 11).

109 dditional stimulation was observed with 10 g whey protein (P > 0.05).

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

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

112 ) significantly increased ultrasound-induced whey protein (WP) glycation by arabinose.

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

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

115 ilized with several hydrophilic emulsifiers (whey protein (WPI), WPI-carboxylmethyl cellulose, WPI-gu

116 y, the in vitro scavenging activity of sheep whey protein against free radicals, as well as its reduc

117 that gelatin was the continuous phase whilst whey protein aggregated in discontinuous inclusions with

118 The in vitro digestion of heated whey protein aggregates having different structure and p

119 Although both whey protein and calcium caseinate significantly lowered

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

121 Both whey protein and leucine ingestion raised plasma leucine

122 tigated whether dietary supplementation with whey protein and medium-chain saturated fatty acids (MC-

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

124 tioxidant effects in muscle cell line, sheep whey protein at 0.78, 1.56, 3.12 and 6.24 mg of protein/

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

126 The whey protein beta-lactoglobulin has been proposed as a t

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

128 parate aggregation of kappa-casein/denatured whey protein complexes or kappa-casein depleted micelles

129 the encapsulation of folic acid using both a whey protein concentrate (WPC) matrix and a commercial r

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

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

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

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

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

135 ingredients in the form of whey permeate and whey protein concentrate in the treatment of children wi

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

137 Whey protein concentrates (WPC) were hydrolyzed with bot

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

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

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

141 0.20 mmol/L (P = 0.042), respectively], only whey protein decreased triacylglycerol (-0.23 mmol/L; P

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

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

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

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

146 The whey protein fractionation is performed under mild condi

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

148 er, the possible protective effects of sheep whey protein from tert-butyl hydroperoxide (tBHP)-induce

149 Whey protein has been indicated to curb diet-induced obe

150 Whey protein hydrogels blended with nanocrystalline and

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

152 the load-dependent effects of intraduodenal whey protein hydrolysate on antropyloroduodenal pressure

153 A whey protein hydrolysate was analysed to assess the abil

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

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

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

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

158 Whey protein ingestion decreased insulin-mediated glucos

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

160 hy lean men, the rate of gastric emptying of whey protein is independent of load and determines the i

161 A 20-g dose of whey protein is sufficient for the maximal stimulation o

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

163 materials like beta-cyclodextrin (beta-cyd), whey protein isolate (WPI) and combinations of these wal

164 Natural biopolymers, whey protein isolate (WPI) and gum arabic (GA), were use

165 s of medium molecular weight chitosan (CHT), whey protein isolate (WPI) and native wheat starch (WS)

166 s on protein aggregation reactions in heated whey protein isolate (WPI) and pure alpha-lactalbumin (a

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

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

169 n) was evaluated on functional properties of whey protein isolate (WPI) dispersions used for the deve

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

171 and lactose were then conjugated with either whey protein isolate (WPI) or its antioxidant hydrolysat

172 aracterised and loaded into a heat-denatured whey protein isolate (WPI) solution which was subsequent

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

174 Whey protein isolate (WPI) solutions as well as micellar

175 e formed through emulsification of 25% (w/w) whey protein isolate (WPI) solutions containing various

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

177 .5 wt%) on the physicochemical properties of whey protein isolate (WPI) stabilised oil-in-water (O/W)

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

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

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

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

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

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

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

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

186 ces they were coated with positively charged whey protein isolate (WPI).

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

188 sules were prepared from two wall materials (whey protein isolate and gum arabic) and ACN powder, pre

189 Whey protein isolate partially hydrolyzed with chymotryp

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

191 ic pomace extract was microencapsulated with whey protein isolate via spray drying.

192 Whey protein isolate was hydrolyzed to an in vitro antio

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

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

195 Aggregates were formed by heating whey protein isolates (WPI) at 3-9% w/w initial protein

196 There is increasing evidence that whey protein isolates (WPI), can be utilised to encapsul

197 gh intensity ultrasound (HIU) on proteins in whey protein isolates was examined.

198 In healthy individuals, intraduodenal whey protein load-dependently modulates gastrointestinal

199 tify gastric emptying of 30 and 70 g of oral whey protein loads and their relation to gastrointestina

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

201 Whey protein microcapsules had comparably lower release

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

203 The ability of cold-set whey protein microgels to function as pH-sensitive immob

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

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

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

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

208 r473) and p-AKT(Thr308) were not affected by whey protein or leucine ingestion.

209 ential of modulating the properties of dense whey protein particles by using calcium, and may be used

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

211 Whey protein promotes weight loss and improves diabetic

212 The gastrointestinal effects of hydrolyzed whey protein remain relatively intact in obesity; howeve

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

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

215 a obtained during an in vitro digestion of a whey protein stabilized emulsion.

216 eractions between the cellulose crystals and whey protein strands were proposed in the gel structure

217 We found that a whey protein supplement decreased the postprandial chylo

218 ssessed with potassium ferricyanide of sheep whey protein was 1.3mg/ml.

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

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

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

222 beta-Lactoglobulin (BLG), the main whey protein, is poorly digested and is highly allergeni

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

224 9% and 56% with the ingestion of 20 and 40 g whey protein, respectively, whereas no additional stimul

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

226 bjective was to examine the effect of a high whey protein-, leucine-, and vitamin D-enriched suppleme

227 Subjects were randomly allocated to a high whey protein-, leucine-, and vitamin D-enriched suppleme

228 A high whey protein-, leucine-, and vitamin D-enriched suppleme

229 e and insulin responses elicited by high-RS, whey protein-free bars were similar to those elicited fr

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

231 th that of beef protein, soy protein and cow whey protein.

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

233 ch is comparable to enzymatically hydrolysed whey protein.

234 milk that contains higher amounts of native whey protein.

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

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

237 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

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

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

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

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

242 Whey-protein supplementation also lowered 24-h ambulator

243 After whey-protein supplementation compared with control intak

244 digestion and physicochemical properties of whey proteins (WP)-stabilised emulsions during in vitro

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

246 ects of intact crude whey, intact individual whey proteins and beta-lactoglobulin hydrolysates on an

247 Conversely, whey proteins and hydrolysates had little impact on GIP

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

249 of the indications on proteins (as caseins, whey proteins and ovalbumin) declared in the label of se

250 is of caseins in gastric conditions, whereas whey proteins appeared more resistant to digestion.

251 enthalpy change (DeltaH of denaturation) of whey proteins decreased in the treated-milk, and denatur

252 , structural changes in micellar caseins and whey proteins due to high pressure--low temperature trea

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

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

255 Overall this study demonstrates that whey proteins have the potential of reducing astringency

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

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

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

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

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

261 H 5.4, the serum phase caseins and denatured whey proteins partially reassociated with the caseins, a

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

263 studies showed that thermal pre-treatment of whey proteins promote their enzymatic hydrolysis, to dat

264 At pH below 5.4 the caseins and denatured whey proteins rapidly aggregated.

265 The anti-diabetic potential of whey proteins should be further investigated.

266 in different levels of casein and denatured whey proteins to be distributed between the colloidal an

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

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

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

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

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

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

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

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

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

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

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

278 opy that citric acid crosslinking disordered whey proteins.

279 bioactive peptides due to the hydrolysis of whey proteins.

280 (NIR) spectroscopy for monitoring of liquid whey quality parameters during protein production proces

281 The addition of skimmed milk to whey resulted in a new dietary product, containing 9.24%

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

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

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

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

286 dance with the increase in the proportion of whey samples.

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

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

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

290 ulteration of milk powder by the addition of whey was assessed by measuring glycomacropeptide protein

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

292 Ultrafiltered cheese whey was passed through the cryogel-IDA-Cu(2+) system.

293 e dispersive surface energy distribution for whey was very narrow, ranging from only 42.8 mJ/m(2) to

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

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

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

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

298 h isolates of proteins from egg white (EWP), whey (WPC) and soy (SPI), depending on pH and temperatur

299 ro-Tyr and Ile-Pro-Ile) and a casein (CasH), whey (WPH) and lactoferrin hydrolysate (LFH) generated w

300 ubated with several concentrations of yogurt whey (YW), cheese whey (CW), beta-lactoglobulin (BLG), a