Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics-Reference-Cited by-同舟云学术

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Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics

Published:2015-11 Issue:11 Volume:98 Page:7602-7613
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Feng Xianchao,Li Chenyi,Ullah Niamat,Cao Jiqianrui,Lan Yongli,Ge Wupeng,Hackman Robert M.,Li Zhixi,Chen Lin

Funder

National Natural Science Fund (Beijing, China) for Young Scholar

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference36 articles.

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2. Impact of fluorination on proteolytic stability of peptides: A case study with α-chymotrypsin and pepsin;Asante;Amino Acids,2014

3. Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers;Bax;Food Chem.,2013

4. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms;Bax;J. Agric. Food Chem.,2012

5. Alzheimer’s disease;Blennow;Lancet,2006

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