Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates
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Publisher
Elsevier BV
Reference42 articles.
1. Antibacterial activity of papain hydrolysed camel whey and its fractions;Abdel-Hamid;International Dairy Journal,2016
2. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates;Ai;Food Hydrocolloids,2019
3. High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins;Ambrosi;Innovative Food Science & Emerging Technologies,2016
4. Effects of enzymolysis method on the preparation of peptides from wheat flour;An;Food Bioscience,2022
5. Advantages of an acid protease from Aspergillus oryzae over commercial preparations for production of whey protein hydrolysates with antioxidant activities;de Castro;Biocatalysis and Agricultural Biotechnology,2014
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