Biological, functional and nutritional properties of caseinomacropeptide from sweet whey
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Chemical and Metallurgical, Istanbul Technical University, Istanbul, Turkey
2. Nutrition and Dietetics Department, Faculty of Health Sciences, Istanbul Aydin University, Istanbul, Turkey
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.2000360
Reference108 articles.
1. Bioactive Properties of Milk Proteins with Particular Focus on Anticariogenesis
2. Methods for the quantitative estimation of N-acetylneuraminic acid and their application to hydrolysates of sialomucoids
3. Fractionation of α-lactalbumin and β-lactoglobulin from bovine milk serum using staged, positively charged, tangential flow ultrafiltration membranes
4. Fractionation of Glycomacropeptide from Whey Using Positively Charged Ultrafiltration Membranes
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