Functional Properties of Yogurt Containing Specific Peptides derived from Whey Proteins-Reference-Cited by-同舟云学术

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Functional Properties of Yogurt Containing Specific Peptides derived from Whey Proteins

Published:2017-12 Issue:4 Volume:35 Page:249-254
ISSN:2384-0269
Container-title:Journal of Milk Science and Biotechnology
language:en
Short-container-title:J. Milk Sci. Biotechnol.

Author:

Won Ji-Young,Kim Hong-Soek,Jang Jin-Ah,Kim Cheol-Hyun

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Korean Society of Milk Science and Biotechnology

Link

http://www.ejmsb.org/download/download_pdf?doi=10.22424/jmsb.2017.35.4.249

Reference28 articles.

1. Amatayakul T., Sherkat, F. and Shah, N. P. 2006. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cilutures at 9 and 14% total solids. Food Hydrocolloids. 20:314-324 10.1016/j.foodhyd.2005.02.015

2. Athira, S., Mann, B., Saini, P., Sharma, R., Kumar, R. and Singh, A. k. 2014. Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey. J Sci Food Agric. Dol:10.1002

3. Bassan, J. C., Goulart, A. J., Nasser, A. L., Bezerra, T. M., Garrido, S. S., Rustiguel, C. B., ... and Monti, R. 2015. Buffalo cheese whey proteins, identification of a 24 kda protein and characterization of their hydrolysates: In vitro Gastrointestinal Digestion. Journal. Pone. ID0139 550 10.1371/journal.pone.0139550

4. Batra, N., Singh, J., Joshi, A. and Bhatia, S. 2011. Applications of B-gal-III isozyme from Bacillus coagulans RC23, in lactose hydrolysis. International Journal of Biological Macromolecules 49:879-884 10.1016/j.ijbiomac.2011.08.004 21855568

5. Baum, F., Ebner, J., and Pischetsrieder, M. 2013. Identification of multiphosphorylated peptides in milk. J. Agric. Food Chem. 61:9110-9117 10.1021/jf401865q 23992542

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