Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions-Reference-Cited by-同舟云学术

Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions

Published:2018 Issue:11 Volume:9 Page:5813-5823
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

McIntyre Irene¹²³⁴⁵^ORCID,Carolan Anita¹²³⁴⁵,O'Sullivan Michael¹²³⁴⁵,Jacquier Jean-Christophe¹²³⁴⁵,Hutchings Scott⁶⁷⁸,Murray Brian⁹¹⁰⁵,O'Riordan Dolores¹²³⁴⁵

Affiliation:

1. Food for Health Ireland

2. UCD Institute of Food & Health

3. University College Dublin

4. Dublin 4

5. Ireland

6. The University of Melbourne

7. Parkville

8. Australia

9. Kerry Ingredients Ltd

10. Listowel

Abstract

Altering the proportion of hydrolysed (NaCasH) to intact protein (NaCas), can influence the susceptibility to droplet coalescence and subsequently the rate of lipid digestion in emulsion systems.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00912K

Reference55 articles.

1. Dairy protein hydrolysates: Peptides for health benefits

2. Milk derived bioactive peptides and their impact on human health – A review

3. The scientific evidence for the role of milk protein-derived bioactive peptides in humans: A Review

4. Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin

5. Enzymatic Hydrolysis of Casein: Effect of Degree of Hydrolysis on Antigenicity and Physical Properties

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