1. Keowmaneechai E, McClements DJ. Influence of EDTA and citrate on thermal stability of whey protein stabilized oil-in-water emulsions containing calcium chloride. Food Res. Int. 39: 230–239 (2006)
2. Gowda LR, Rao ARGRA, Prakash V. Process for the preparation of angiotensin converting enzyme (ACE) inhibitors and its use. U.S. Patent 7,125,702 B2 (2006)
3. Prieto CA, Guadix EM, Guadix A. Recent patents on whey protein hydrolysates manufactured by proteolysis coupled to membrane ultrafiltration. Recent Pat. Chem. Eng. 3: 115–128 (2014)
4. Haque ZU, Bohoua GL,Williams J, Mikel WB. Influence of whey peptides on the surface activity of êcasein and âlactoglobulin A. Int. J. Dairy Technol. 63: 190–196 (2010)
5. Jeewanthi RKC, Paik HD, Kim MH, Lee NK, Kim SY, Yoon YC. Characteristics of whey protein hydrolysates from cheese whey, favors on various food applications. Chem. Ind. Chem. Eng. Q. 20: 501–509 (2014)