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ARTICLE

Protein and Amino Acid Profiles of Different Whey Protein Supplements

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Hiromasa Uchiyama, Kazunori Kadota & Yuichi Tozuka. (2023) A review of transglycosylated compounds as food additives to enhance the solubility and oral absorption of hydrophobic compounds in nutraceuticals and pharmaceuticals. Critical Reviews in Food Science and Nutrition 63:32, pages 11226-11243.
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Andrés Zapata-Muriel, Patricia Echeverry, Trisha A. Van Dusseldorp, Jennifer Kurtz & Matías Monsalves-Alvarez. (2022) Measured versus label declared macronutrient and calorie content in Colombian commercially available whey proteins. Journal of the International Society of Sports Nutrition 19:1, pages 258-266.
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Vivian dos Santos Pinheiro, Mônica Volino Gonçalves de Souza, Gustavo Vieira de Oliveira, Maria Lúcia Guerra Monteiro, Adriano Aquino, Carlos Adam Conte-Junior & Thiago Silveira Alvares. (2024) Physicochemical and protein profile of goat whey powder. Ciência Rural 54:1.
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Bircan Boga, Merve Akbulut, Erkan Maytalman & Ilknur Kozanoglu. (2023) Effect of milk and whey on proliferation and differentiation of placental stromal cells. Cytotechnology.
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Paulo Nova, Ana Pimenta-Martins, Élia Maricato, Cláudia Nunes, Helena Abreu, Manuel A. Coimbra, Ana Cristina Freitas & Ana Maria Gomes. (2023) Chemical Composition and Antioxidant Potential of Five Algae Cultivated in Fully Controlled Closed Systems. Molecules 28:12, pages 4588.
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Xueyan Zhou, Xiaojing Tian, Li Song, Li Luo, Zhongren Ma & Fumei Zhang. (2022) Donkey whey protein and peptides regulate gut microbiota community and physiological functions of D‐galactose‐induced aging mice. Food Science & Nutrition 11:2, pages 752-764.
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Hyeong Ryeol Kim, Kang Hyun Lee, Youngsang Chun, Soo Kweon Lee, Ju Hun Lee, Seung Wook Kim & Hah Young Yoo. (2022) Valorization of Cheese Whey as a Feedstock for Production of Cyclosporin A by Tolypocladium inflatum. Fermentation 8:12, pages 670.
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Katarzyna Kiełczewska, Aneta Dąbrowska, Marika Magdalena Bielecka, Bogdan Dec, Maria Baranowska, Justyna Ziajka, Yang Zhennai & Justyna Żulewska. (2022) Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks. Foods 11:13, pages 1817.
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Shruti Dhasmana, Sanjita Das & Shivani Shrivastava. (2021) Potential nutraceuticals from the casein fraction of goat’s milk. Journal of Food Biochemistry 46:6.
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Drew Price, Kim G. Jackson, Julie A. Lovegrove & David Ian Givens. (2022) The effects of whey proteins, their peptides and amino acids on vascular function. Nutrition Bulletin 47:1, pages 9-26.
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V V Kryuchkova, I F Gorlov, M I Slozhenkina, N V Lomonova, S N Belik & P V Skripin. (2022) Evaluation of the quality, environmental safety and biological value of functional curd product. IOP Conference Series: Earth and Environmental Science 965:1, pages 012039.
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Juliana M. Guedes‐Oliveira, Yuan H. Brad Kim & Carlos A. Conte‐Junior. (2021) What are the potential strategies to achieve potentially more healthful meat products?. International Journal of Food Science & Technology 56:12, pages 6157-6170.
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Cristine Couto de Almeida, Diego dos Santos Baião, Katia Christina Leandro, Vania Margaret Flosi Paschoalin, Marion Pereira da Costa & Carlos Adam Conte-Junior. (2021) Protein Quality in Infant Formulas Marketed in Brazil: Assessments on Biodigestibility, Essential Amino Acid Content and Proteins of Biological Importance. Nutrients 13:11, pages 3933.
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Bruno Ruiz Brandão da Costa, Rafaela Rocha Roiffé & Márcia Nogueira da Silva de la Cruz. (2021) Quality Control of Protein Supplements: A Review. International Journal of Sport Nutrition and Exercise Metabolism 31:4, pages 369-379.
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Rose Saxton & Owen M. McDougal. (2021) Whey Protein Powder Analysis by Mid-Infrared Spectroscopy. Foods 10:5, pages 1033.
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Amanda de Cássia Nogueira, Etiene Valéria de Aguiar, Vanessa Dias Capriles & Caroline Joy Steel. (2021) Correlations among SRC, Mixolab ® , process, and technological parameters of protein‐enriched biscuits . Cereal Chemistry 98:3, pages 716-728.
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Francisco J. Barba. (2021) An Integrated Approach for the Valorization of Cheese Whey. Foods 10:3, pages 564.
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Juliane Calvez, Simon Benoit, Julien Piedcoq, Nadezda Khodorova, Dalila Azzout-Marniche, Daniel Tomé, Robert Benamouzig, Gheorghe Airinei & Claire Gaudichon. (2021) Very low ileal nitrogen and amino acid digestibility of zein compared to whey protein isolate in healthy volunteers. The American Journal of Clinical Nutrition 113:1, pages 70-82.
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Sarah Gilmartin, Nora O’Brien & Linda Giblin. (2020) Whey for Sarcopenia; Can Whey Peptides, Hydrolysates or Proteins Play a Beneficial Role?. Foods 9:6, pages 750.
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Raquel Sousa, Reto Portmann, Sébastien Dubois, Isidra Recio & Lotti Egger. (2020) Protein digestion of different protein sources using the INFOGEST static digestion model. Food Research International 130, pages 108996.
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M.J. Reis Lima, Andréia O. Santos, Soraia Falcão, Luísa Fontes, Edite Teixeira-Lemos, Miguel Vilas-Boas, Ana C.A. Veloso & António M. Peres. (2019) Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment. Food Research International 126, pages 108729.
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Magda Corgneau, Claire Gaiani, Jeremy Petit, Yoana Nikolova, Sylvie Banon, Léa Ritié‐Pertusa, Doan Thanh Lam Le & Joël Scher. (2019) Nutritional quality evaluation of commercial protein supplements. International Journal of Food Science & Technology 54:8, pages 2586-2594.
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Francisco J. Marti-Quijal, Sol Zamuz, Igor Tomašević, Belen Gómez, Gabriele Rocchetti, Luigi Lucini, Fabienne Remize, Francisco J. Barba & José Manuel Lorenzo. (2019) Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. LWT 110, pages 316-323.
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Jimmy B.L. Gutman & Patricia A.L. Kongshavn. (2019) Cysteine/cystine-rich undenatured whey protein supplement in patients' pressure ulcers outcomes: an open label study. Journal of Wound Care 28:Sup7, pages S16-S23.
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Bruna Leal Rodrigues, Marion Pereira da Costa, Beatriz da Silva Frasão, Flávio Alves da Silva, Eliane Teixeira Mársico, Thiago da Silveira Alvares & Carlos Adam Conte-Junior. (2017) Instrumental Texture Parameters as Freshness Indicators in Five Farmed Brazilian Freshwater Fish Species. Food Analytical Methods 10:11, pages 3589-3599.
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Padhiyar Dhanraj, Atanu Jana, Hiral Modha & K. D. Aparnathi. (2017) Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue. Journal of Food Science and Technology 54:3, pages 822-831.
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Marion P Costa, Beatriz S Frasao, Bruna L Rodrigues, Adriana CO Silva & Carlos A Conte-Junior. (2016) Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts. Journal of Dairy Research 83:4, pages 493-496.
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Ruiting Li, Peifang Liu, Peijia Liu, Yuan Tian, Yunfei Hua, Yiqiao Gao, Hua He, Jiaqing Chen, Zunjian Zhang & Yin Huang. (2016) A novel liquid chromatography tandem mass spectrometry method for simultaneous determination of branched-chain amino acids and branched-chain α-keto acids in human plasma. Amino Acids 48:6, pages 1523-1532.
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