Impact of thermal inactivation conditions on the residual proteolytic activity and the viscosity properties of whey protein concentrate enzymatic hydrolysates

Author:

Amigo-Benavent MiryamORCID,FitzGerald Richard J.ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinotrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Functional milk proteins: Production and utilization - whey-based ingredients;Bansal,2016

3. Energy efficiency improvement and cost saving opportunitines for the dairy processing indutry. An Energy STAR® Guide for energy and plant managers;Brush,2011

4. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends in Food Science & Technology,1998

5. Improving the functional properties of milk proteins: Focus on the specificities of proteolytic enzymes;de Castro;Current Opinion in Food Science,2015

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