The effects of different protease treatments on the techno-functional, structural, and bioactive properties of bovine casein-Reference-Cited by-同舟云学术

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The effects of different protease treatments on the techno-functional, structural, and bioactive properties of bovine casein

Published:2022-02-16 Issue:10 Volume:52 Page:1097-1108
ISSN:1082-6068
Container-title:Preparative Biochemistry & Biotechnology
language:en
Short-container-title:Preparative Biochemistry & Biotechnology

Author:

Bekiroglu Hatice¹^ORCID,Bozkurt Fatih¹²^ORCID,Karadag Ayse¹^ORCID,Ahhmed Abdulatef M.³^ORCID,Sagdic Osman¹^ORCID

Affiliation:

1. Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey

2. Food Engineering Department, Mus Alparslan University, Mus, Turkey

3. Life Science Department, School of Basic Sciences, The Libyan Academy for Graduate Studies, Tripoli, Libya

Publisher

Informa UK Limited

Subject

General Medicine,Biochemistry,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/10826068.2022.2033988

Reference68 articles.

1. Preparation, properties, and uses of enzymatic milk protein hydrolysates

2. Generation of bioactive peptides during food processing

3. Advances in modifying and understanding whey protein functionality

4. Biological and physicochemical properties of bovine sodium caseinate hydrolysates obtained by a bacterial protease preparation

5. Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein;Food Science & Nutrition;2024-08-20

2. Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality;Foods;2023-12-30

3. Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough;Foods;2023-10-20

4. Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2;Food Bioscience;2023-08

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