Parameters for proteolysis of β-lactoglobulin derived from cheese whey-Reference-Cited by-同舟云学术

Parameters for proteolysis of β-lactoglobulin derived from cheese whey

Published:2021-06-23 Issue:3 Volume:35 Page:237-251
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Melnikova Elena I.¹,Bogdanova Ekaterina V.¹

Affiliation:

1. Department of Animal-Derived Food Technology, Federal State Budgetary Educational Institution of Higher Education “Voronezh State University of Engineering Technologies” (FSBEI HE “VSUET”), Voronezh, Russian Federation

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2021.1941079

Reference41 articles.

1. Role of hydrophobicity in food peptide functionality and bioactivity

2. Anti-Inflammatory and Antioxidant Properties of Peptides Released from β-Lactoglobulin by High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis

3. Bioactive peptides fractions from traditional Iranian Koopeh cheese; lactic fermentation products

4. Beyond the Michaelis-Menten equation: Accurate and efficient estimation of enzyme kinetic parameters

5. Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways

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1. Nutritional evaluation of whey protein hydrolysate: chemical composition, peptide profile, and osmolarity;Food Science and Technology;2022

2. Milk-containing products with reduced antigenicity;Proceedings of the Voronezh State University of Engineering Technologies;2021-12-20

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