Goat milk casein and protease sonication as a strategy to improve the proteolysis and functional properties of hydrolysates-Reference-Cited by-同舟云学术

Goat milk casein and protease sonication as a strategy to improve the proteolysis and functional properties of hydrolysates

Published:2023-12 Issue: Volume:3 Page:100425
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Guimarães Alécia Daila Barros,Magalhães Isabela Soares,Tribst Alline Artigiani Lima^ORCID,de Oliveira Eduardo Basílio^ORCID,Leite Júnior Bruno Ricardo de Castro^ORCID

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference24 articles.

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2. Goat milk;Amigo,2011

3. Emulsifying properties of pure and mixed. αs1-and β-casein fractions: Effects of chemical glycosylation;Cayot;Journal of Agricultural and Food Chemistry,1991

4. Novel angiotensin-converting enzyme inhibitory peptides from caseins and whey proteins of goat milk;Ibrahim;Journal of Advanced Research,2017

5. Antioxidant activities of lupin (Lupinus angustifolius) protein hydrolysates and their potential for nutraceutical and functional foods;Kamran;Food Chemistry Advances,2023

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2. Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure;Food Research International;2024-09

3. Structural changes induced by ultrasound in proteases and their consequences on the hydrolysis of pumpkin seed proteins and the multifunctional properties of hydrolysates;Food and Bioproducts Processing;2024-03