Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties-Reference-Cited by-同舟云学术

Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties

Published:2023-07 Issue:4 Volume:43 Page:594-611
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Yang Jiyeon^ORCID,Lee Se Kyung^ORCID,Kim Young Suk^ORCID,Suh Hyung Joo^ORCID,Ahn Yejin^ORCID

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2023.e21

Reference45 articles.

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3. Protein hydrolysates from pacific whiting solid wastes;Benjakul;J Agric Food Chem,1997

4. The ‘whey’ to good health: Whey protein and its beneficial effect on metabolism, gut microbiota and mental health;Boscaini;Trends Food Sci Technol,2023

5. Milk processing as a tool to reduce cow’s milk allergenicity: A mini-review;Bu;Dairy Sci Technol,2013

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