Characterization of structure, physicochemical properties, and hypoglycemic activity of goat milk whey protein hydrolysate processed with different proteases-Reference-Cited by-同舟云学术

Characterization of structure, physicochemical properties, and hypoglycemic activity of goat milk whey protein hydrolysate processed with different proteases

Published:2022-04 Issue: Volume:159 Page:113257
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Du Xiaojing,Jing Huijuan,Wang Li,Huang Xin,Wang Xuefeng,Wang Hongxin

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates;Ai;Food Hydrocolloids,2019

2. AOAC official method 922.06. Fat in Flour acid hydrolysis method,1922

3. AOAC official method 927.05. Moisture in Dried Milk,1927

4. AOAC official method 930.30. Ash of Dried Milk,1930

5. AOAC official method 968.28. Total sugars in Molasses as Invert sugar lane-Eyno n constant volume Volumetric method,1969

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