Research Article
Evaluation the Degree of Whey Protein Concentrate 80 Hydrolysis on the Health Benefits Amino Acids Content Need of the Human Body
A.S. Gad and A.F. Sayed
Citations in impact factor journals
| Characteristics of fermented ewe’s milk product with an increased
ratio of natural whey proteins to caseins Small Ruminant Research |
Citation to this article as recorded by 
| Hou, Y. and X.H. Zhao, 2011. Limited hydrolysis of two soybean protein products with trypsin or neutrase and the impacts on their solubility, gelation and fat absorption capacity. Biotechnology, 10: 190-196. CrossRefDirect Link |
| Kamau, S.M. and R.R. Lu, 2011. The effect of enzymes and hydrolysis conditions on degree of hydrolysis and DPPH radical scavenging activity of whey protein hydrolysates. Curr. Res. Dairy Sci., 3: 25-35. CrossRefDirect Link |
| Silvestre, M.P.C., M.C. Silva, V.D.M, Silva, M.R Silva and L.L. Amorin, 2011. WPC hydrolysates obtained by the action of pancreatin: Preparation, analysis and phelyalanine removal. Asian J. Sci. Res., 4: 302-314. CrossRefDirect Link |
Citation to this article as recorded by 
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WPC Hydrolysates Obtained by the Action of a Pancreatin: Preparation, Analysis and Phenylalanine Removal Asian Journal of Scientific Research Vol. 4, Issue 4, 302, 2011 |
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Limited Hydrolysis of Two Soybean Protein Products with Trypsin or Neutrase and the Impacts on their Solubility, Gelation and Fat Absorption Capacity Biotechnology(Faisalabad) Vol. 10, Issue 2, 190, 2011 |
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The Effect of Enzymes and Hydrolysis Conditions on Degree of Hydrolysis and DPPH Radical Scavenging Activity of Whey Protein Hydrolysates Current Research in Dairy Sciences Vol. 3, Issue 1, 25, 2011 |
How to cite this article
A.S. Gad and A.F. Sayed, 2009. Evaluation the Degree of Whey Protein Concentrate 80 Hydrolysis on the Health Benefits Amino Acids Content Need of the Human Body. International Journal of Dairy Science, 4: 91-99.
DOI: 10.3923/ijds.2009.91.99
URL: https://scialert.net/abstract/?doi=ijds.2009.91.99
DOI: 10.3923/ijds.2009.91.99
URL: https://scialert.net/abstract/?doi=ijds.2009.91.99