Characterisation of the protein quality and composition of water kefir-fermented casein-Reference-Cited by-同舟云学术

Characterisation of the protein quality and composition of water kefir-fermented casein

Published:2024-06 Issue: Volume:443 Page:138574
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alrosan Mohammad,Tan Thuan-Chew,Mat Easa Azhar,Gammoh Sana,Alu'datt Muhammad H.,Kubow Stan,Madi Almajwal Ali,Maghaydah Sofyan,Razzak Mahmood Ammar A.,Al-Qaisi Ali,AlFandi Haya

Funder

Ministry of Higher Education, Malaysia

King Saud University

Publisher

Elsevier BV

Reference51 articles.

1. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020

2. Improving kefir bioactive properties by functional enrichment with plant and agro-food waste extracts;Aiello;Fermentation,2020

3. Official Methods of Analysis of AOAC;Association of Official Analytical Chemists (AOAC),2012

4. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium–Liberation and extraction of phenolic antioxidants;Ajila;Food Chemistry,2011

5. In vitro digestibility of commercial whey protein supplements;Almeida;LWT-Food Science and Technology,2015

Cited by 2 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

1. Molecular characterization, technology, and strategies for designing novel functional foods in the food industry;Food Chemistry;2024-12

2. Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility;Current Research in Structural Biology;2024