Peer-Reviewed Research Database

Whey — 399 papers

Papers mentioning whey or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the whey research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

Beijing Technology and Business University

Centre National de la Recherche Scientifique

Tianjin University of Science and Technology

Chinese Academy of Agricultural Sciences

University of Alberta

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2023 Journal of Crohn's & colitis pharmacology

Gut Microbiome-Generated Phenylacetylglutamine from Dietary Protein is Associated with Crohn's Disease and Exacerbates Colitis in Mouse Model Possibly via Platelet Activation.

OBJECTIVES: Our aims were to better understand the interplay of diet and gut microbiota in Crohn's disease [CD], taking advantage of a new-onset treatment-naïve CD cohort. We focus... Read full abstract on PubMed →

PMID: 37350766 DOI: 10.1093/ecco-jcc/jjad098

2023 Biosensors & bioelectronics unrelated

Fast impedimetric immunosensing of IgGs associated with peanut and hazelnut allergens.

Food allergies trigger a variety of clinical adverse symptoms and clinical evidence suggests that the presence of food allergy-related IgG can be helpful in the diagnosis when anal... Read full abstract on PubMed →

PMID: 37804572 DOI: 10.1016/j.bios.2023.115612

2021 Organic & biomolecular chemistry pharmacology

Palladium-catalyzed directed synthesis of ortho-deuterated phenylacetic acid and analogues.

The synthesis of deuterium-labeled organic compounds is of increased interest, especially after the approval of deutetrabenazine by the Food and Drug Administration in 2014. The se... Read full abstract on PubMed →

PMID: 34155489 DOI: 10.1039/d1ob00663k

2021 Journal of agricultural and food chemistry threshold study

Sensomics-Assisted Flavor Decoding of Dairy Model Systems and Flavor Reconstitution Experiments.

The whole sensometabolome of a typical dairy milk dessert was decoded to potentially serve as a blueprint for further flavor optimization steps of functional fat-reduced food. By a... Read full abstract on PubMed →

PMID: 34085519 DOI: 10.1021/acs.jafc.1c02165

2022 Journal of food science and technology other

Flavor release and stability comparison between nano and conventional emulsion as influenced by saliva.

Flavour release and emulsion stability depend on volatile organic compounds' environmental conditions, food microstructure, and physicochemical properties. The effect of pH (3.5 vs... Read full abstract on PubMed →

PMID: 36193484 DOI: 10.1007/s13197-022-05534-w Full text on PMC

2021 Journal of food science other

Fabrication and characterization of ethyl acetate-hydroxypropyl-β-cyclodextrin inclusion complex.

Flavors play crucial role in food industry. Ethyl acetate, as probably one of the most used of all flavor chemicals by volume, is used widely in many industries. However, ethyl ace... Read full abstract on PubMed →

PMID: 34268741 DOI: 10.1111/1750-3841.15835

2025 Journal of agricultural and food chemistry other

Advancing Succinic Acid Biomanufacturing Using the Nonconventional Yeast Yarrowia lipolytica.

Succinic acid is an essential bulk chemical with wide-ranging applications in materials, food, and pharmaceuticals. With the advancement of biotechnology, there has been a surge in... Read full abstract on PubMed →

PMID: 39707966 DOI: 10.1021/acs.jafc.4c09990

2022 Nutrients aeda

Pharmacokinetics and Tissue Distribution of 13C-Labeled Succinic Acid in Mice.

Succinic acid is widely used as a food additive, and its effects on sepsis, cancer, ataxia, and obesity were recently reported. Dietary drug exposure studies have been conducted to... Read full abstract on PubMed →

PMID: 36432443 DOI: 10.3390/nu14224757 Full text on PMC

2021 World journal of microbiology & biotechnology other

Recent progress on bio-succinic acid production from lignocellulosic biomass.

Succinic acid is a valuable bulk chemical, which has been extensively applied in food, medicine, surfactants and biodegradable plastics industries. As a substitute for chemical raw... Read full abstract on PubMed →

PMID: 33394223 DOI: 10.1007/s11274-020-02979-z Full text on PMC

2021 Journal of hazardous materials other

Promising advancement in fermentative succinic acid production by yeast hosts.

As a platform chemical with various applications, succinic acid (SA) is currently produced by petrochemical processing from oil-derived substrates such as maleic acid. In order to... Read full abstract on PubMed →

PMID: 32763704 DOI: 10.1016/j.jhazmat.2020.123414

2017 Bioresource technology other

Progress of succinic acid production from renewable resources: Metabolic and fermentative strategies.

Succinic acid is a four-carbon dicarboxylic acid, which has attracted much interest due to its abroad usage as a precursor of many industrially important chemicals in the food, che... Read full abstract on PubMed →

PMID: 28622981 DOI: 10.1016/j.biortech.2017.05.209

2025 Food research international (Ottawa, Ont.) aroma analysis

Effect of pH on oxidation and hydrolysis of myofibrillar protein and the ability to bind heptanal.

This study simulated the oxidation and degradation processes of myofibrillar proteins (MPs) in fermented meat products using hydroxyl radical oxidation and trypsin hydrolysis. It a... Read full abstract on PubMed →

PMID: 40597543 DOI: 10.1016/j.foodres.2025.116841

2024 International journal of biological macromolecules aroma analysis

Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation.

This work employed the model protein β-lactoglobulin (BLG) to investigate the contribution of microstructural changes to regulating the interaction patterns between protein and fla... Read full abstract on PubMed →

PMID: 38395276 DOI: 10.1016/j.ijbiomac.2024.130300

2023 Molecular nutrition & food research other

Acetaldehyde as a Food Flavoring Substance: Aspects of Risk Assessment.

The Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) has reviewed the currently available data in order to assess the health risks associated with th... Read full abstract on PubMed →

PMID: 37840378 DOI: 10.1002/mnfr.202200661

2015 Toxicological research gc ms

Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods.

The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. T... Read full abstract on PubMed →

PMID: 26483886 DOI: 10.5487/TR.2015.31.3.273 Full text on PMC

2023 Insects other

Fermented or Floral? Developing a Generalized Food Bait Lure to Monitor Cutworm and Armyworm Moths (Lepidoptera: Noctuidae) in Field Crops.

Cutworms and armyworms (Lepidoptera: Noctuidae) are a pest complex in North America that cause sporadic damage in field crops on the Canadian Prairies; however, no methods have bee... Read full abstract on PubMed →

PMID: 36835675 DOI: 10.3390/insects14020106 Full text on PMC

2024 Sheng wu gong cheng xue bao = Chinese journal of biotechnology other

[Advances in synthesis of 2-phenylethanol].

2-phenylethanol (2-PE), an aromatic alcohol with a rose fragrance, is the second most widely used flavoring substance in the world. It is widely used in the cosmetic, food, and pha... Read full abstract on PubMed →

PMID: 38914486 DOI: 10.13345/j.cjb.230762

2023 Applied and environmental microbiology other

Systematic Adaptation of Bacillus licheniformis to 2-Phenylethanol Stress.

The compound 2-phenylethanol (2-PE) is a bulk flavor and fragrance with a rose-like aroma that can be produced by microbial cell factories, but its cellular toxicity inhibits cellu... Read full abstract on PubMed →

PMID: 36752618 DOI: 10.1128/aem.01568-22 Full text on PMC

2023 Frontiers in microbiology aroma analysis

Genomic, transcriptomic, and metabolic characterization of 2-Phenylethanol-resistant Saccharomyces cerevisiae obtained by evolutionary engineering.

2-Phenylethanol is an aromatic compound commonly used in the food, cosmetic, and pharmaceutical industries. Due to increasing demand for natural products by consumers, the producti... Read full abstract on PubMed →

PMID: 37113225 DOI: 10.3389/fmicb.2023.1148065 Full text on PMC

2019 Biotechnology advances aroma analysis

Advances in 2-phenylethanol production from engineered microorganisms.

2-Phenylethanol (2-PE) is an important flavor ingredient with a rose-like odor. Due to concerns about the toxic byproducts potentially found in 2-PE from chemical synthesis, consum... Read full abstract on PubMed →

PMID: 30768954 DOI: 10.1016/j.biotechadv.2019.02.005

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.