Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of ch...

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Detalles Bibliográficos
Autores principales: Jeewanthi, Renda Kankanamge Chaturika, Lee, Na-Kyoung, Paik, Hyun-Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662358/
https://www.ncbi.nlm.nih.gov/pubmed/26761849
http://dx.doi.org/10.5851/kosfa.2015.35.3.350

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662358/
https://www.ncbi.nlm.nih.gov/pubmed/26761849
http://dx.doi.org/10.5851/kosfa.2015.35.3.350

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