Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning
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DOI: 10.3390/foods11131860
Abstract: The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and… read more here.
Keywords: based nanofibers; whey protein; flour; nanofibers via ... See more keywords
Neither Chia Flour nor Whey Protein Supplementation Further Improves Body Composition or Strength Gains after a Resistance Training Program in Young Subjects with a Habitual High Daily Protein Intake
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DOI: 10.3390/nu15061365
Abstract: The aim of this study was to compare the potential additional effect of chia flour, whey protein, and a placebo juice to resistance training on fat-free mass (FFM) and strength gains in untrained young men.… read more here.
Keywords: strength; whey protein; chia flour; resistance training ... See more keywords