Physicochemical and functional properties of yoghurt supplemented with bioactive low-molecular-weight casein hydrolysates
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference86 articles.
1. Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract;Abdel-Hamid;Food Chemistry,2020
2. A comprehensive review of bioactive compounds from lactic acid bacteria: Potential functions as functional food in dietetics and the food industry;Abdul Hakim;Foods,2023
3. Characterization of casein-derived peptide bioactivity: Differential effects on angiotensin-converting enzyme inhibition and cytokine and nitric oxide production;Adams;Journal of Dairy Science,2020
4. Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction;Ali;Journal of Dairy Science,2023
5. Inclusion of allium sativum in yogurt and its effects on inhibition of diabetes and hypertension-associated by enzymes in vitro;Amirdivani;Applied Food Biotechnology,2015
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