Concepedia

Whey Protein Bioavailability

Whey Protein Bioavailability is the measure of the proportion and rate at which intact whey protein-derived amino acids are absorbed and become physiologically available for metabolic utilization in the body following ingestion.

93

Publications

5K

Citations

467

Authors

187

Institutions

Publications per year

2017–2026

50

Parents

Publications

93

Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

Farhad Alavi, Zahra Emam‐Djomeh, Mohammad Saeid Yarmand et al. · Food Hydrocolloids · 2018 · 204 citations

, , +17

Microencapsulation by Spray Drying Ethyl Caprylate in Whey Protein and Carbohydrate Wall Systems

T.-Y. Sheu, Moshe Rosenberg · Journal of Food Science · 1995 · 201 citations

, , +16

Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules

Elham Assadpour, Seid Mahdi Jafari, Yahya Maghsoudlou · International Journal of Biological Macromolecules · 2016 · 192 citations

, , +16

A high whey protein, vitamin D and E supplement preserves muscle mass, strength, and quality of life in sarcopenic older adults: A double-blind randomized controlled trial

Yacong Bo, Changfeng Liu, Zhe Ji et al. · Clinical Nutrition · 2018 · 179 citations

, , +17

Microencapsulation by Spray drying Ethyl Caprylate in Whey Protein and Carbohydrate Wall Systems

T-Y. Shue · Journal of Food Science · 1995 · 174 citations

, , +16

1–5 of 93

Authors

467

  1. MG
    Mingruo Guo

    University of Vermont, United States

    3 publications · 137 citations

    3

    h-index

  2. CW
    Cuina Wang

    Jilin University, China

    4 publications · 234 citations

    3

    h-index

  3. TS
    Thomas Schleeh

    Luxembourg Institute of Science and Technology, Luxembourg

    2 publications · 81 citations

    2

    h-index

  4. SM
    Shima Momen

    University of Tehran, Iran

    2 publications · 243 citations

    2

    h-index

  5. KD
    Karina D. Martínez

    Universidad de Buenos Aires, Argentina

    2 publications · 35 citations

    2

    h-index

1–5 of 467

Institutions

187

  1. University of Vermont

    Burlington, United States

    4 h-index

    9 publications

    340 citations

  2. Northeast Agricultural University

    Harbin, China

    4 h-index

    14 publications

    498 citations

  3. Jilin University

    Changchun, China

    3 h-index

    14 publications

    938 citations

  4. University of Copenhagen

    Copenhagen, Denmark

    3 h-index

    8 publications

    185 citations

  5. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    3 h-index

    10 publications

    590 citations

  6. Huazhong Agricultural University

    Wuhan, China

    3 h-index

    12 publications

    276 citations

  7. Oil Crops Research Institute

    Wuhan, China

    2 h-index

    7 publications

    707 citations

  8. University of Trieste

    Trieste, Italy

    2 h-index

    6 publications

    156 citations

1–8 of 187

Venues

  1. Food Chemistry

    9 publications · 429 citations

    9

    h-index

  2. Food Research International

    6 publications · 263 citations

    6

    h-index

  3. Journal of Dairy Science

    JDS · 6 publications · 138 citations

    6

    h-index

  4. Journal of Agricultural and Food Chemistry

    5 publications · 386 citations

    5

    h-index

  5. LWT

    5 publications · 236 citations

    5

    h-index

1–5