Enzymatic production of emulsifying whey protein hydrolysates without the need of heat inactivation-Reference-Cited by-同舟云学术

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Enzymatic production of emulsifying whey protein hydrolysates without the need of heat inactivation

Published:2019-02-05 Issue:7 Volume:99 Page:3443-3450
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ewert Jacob¹,Luz Anja¹,Volk Veronika¹,Stressler Timo¹^ORCID,Fischer Lutz¹

Affiliation:

1. Department of Biotechnology and Enzyme Science, Institute of Food Science and BiotechnologyUniversity of Hohenheim Stuttgart Germany

Funder

Forschungskreis der Ernährungsindustrie

Universität Hohenheim

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9562

Reference53 articles.

1. Whey proteins – properties and possibility of application;Jovanović S;Mljekarstvo,2005

2. Determination and Quantification of Molecular Interactions in Protein Films: A Review

3. Functionality of Proteins in Food

4. Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values

5. Whey and whey proteins—From ‘gutter-to-gold’

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1. Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties;Comprehensive Reviews in Food Science and Food Safety;2024-04-05

2. Optimisation of low temperature (8ᵒC) enzymatic hydrolysis of acid whey using design of experiments (DOE) for the generation of thermally stable whey protein hydrolysates;Food Hydrocolloids;2024-02

3. Whey protein hydrolysates improve high-fat-diet-induced obesity by modulating the brain–peripheral axis of GLP-1 through inhibition of DPP-4 function in mice;European Journal of Nutrition;2023-05-08

4. In Vitro CRISPR-Cpf1 Assay for Differentiation of Fine and Bulk Cocoa (Theobroma cacao L.);Journal of Agricultural and Food Chemistry;2022-07-05

5. Enzymatic production and analysis of antioxidative protein hydrolysates;European Food Research and Technology;2022-04-20

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