Whey Proteins as Functional Food Ingredients?-Reference-Cited by-同舟云学术

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Whey Proteins as Functional Food Ingredients?

Published:1998-05 Issue:5-6 Volume:8 Page:425-434
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

McIntosh Graeme H.,Royle Peter J.,Le Leu Richard K.,Regester Geoffrey O.,Johnson Melissa A.,Grinsted Ross L.,Kenward Rachel S.,Smithers Geoffrey W.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Cited by 130 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches;Comprehensive Reviews in Food Science and Food Safety;2024-01

3. Unlocking the potential of milk whey protein components in colorectal cancer prevention and therapy;Critical Reviews in Food Science and Nutrition;2023-10-17

4. Oral acetylated whey peptides (AWP) as a potent antioxidant, anti-inflammatory, and chelating agent in iron-overloaded rats' spleen;Journal of Functional Foods;2023-03

5. The effectiveness of whey proteins in prevention and treatment of cancer: a review;Critical Reviews in Food Science and Nutrition;2022-09-15

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