Effects of combined high pressure and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins

Author:

Peñas Elena,Préstamo Guadalupe,Luisa Baeza Maria,Martínez-Molero Maria Isabel,Gomez Rosario

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference23 articles.

1. Glycyl dipéptides: New substrates for protein nutrition;Adibi;Journal of Laboratory and Clinical Medicine,1989

2. Reduction of immunoreactivity of bovine β-lactoglobulin upon combined physical and proteolytic treatment;Bonomi;Journal of Dairy Research,2003

3. Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties;Calderón de la Barca;Journal of Food Science,2000

4. Enzymatic protein hydrolysates in human nutrition;Clemente;Trends in Food Science and Technology,2000

5. Limited proteolysis of bovine β- lactoglobulin with thermolysin under high pressure;Dufour,1992

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