Spray drying and ultrasonication processing of camel whey protein concentrate: Characterization and impact on bioactive properties-Reference-Cited by-同舟云学术

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Spray drying and ultrasonication processing of camel whey protein concentrate: Characterization and impact on bioactive properties

Published:2024-06 Issue: Volume: Page:
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Al-Thaibani Alanoud,Mostafa Hussein,Alshamsi Ohood,Moin Abeera,Bansal Nidhi,Mudgil Priti,Maqsood Sajid

Publisher

American Dairy Science Association

Reference67 articles.

1. Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate;Ahmadi;Innov. Food Sci. Emerg. Technol.,2017

2. An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins;Akan;J. Food Sci. Technol.,2021

3. Compositional, technological and nutritional aspects of dromedary camel milk;Al Haj;Int. Dairy J.,2010

4. Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems;Al-Shamsi;J. Dairy Sci.,2018

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