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Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt

The purpose of this research was to investigate the effect of bioactive peptides isolated from soy whey on the physicochemical, sensory, and microbiological characteristics of yogurt during storage. Trypsin was utilized to hydrolyze soy whey protein at 45°C for 4 h. Then, the resulting protein hydro...

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Detalles Bibliográficos
Autores principales:	Mashayekh, Fatemeh, Pourahmad, Rezvan, Eshaghi, Mohammad Reza, Akbari‐Adergani, Behrouz
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2023
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261726/ https://www.ncbi.nlm.nih.gov/pubmed/37324889 http://dx.doi.org/10.1002/fsn3.3312

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