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March 3, 2024International Journal of Food Science & Technology

Protein hydrolysates from buffalo cheese whey: production and characterisation for food supplementation

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Authors

LGLauren Mazutti GrandoPFPatrícia FassinaFLFernanda Leonhardt

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Cite This Study

Grando et al. (2024) studied this question.

synapsesocial.com/papers/68e75ef0b6db6435876d58edhttps://doi.org/10.1111/ijfs.17047
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Transforming cheese whey into value-added protein hydrolysates: from bioactivity assessment to economic feasibility within a circular bioeconomy framework2026
  2. 2Study of physico-chemical properties and amino acid profiling of buffalo paneer and acid whey2024
  3. 3Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates2024 · 10 citations
  4. 4Preparation, allergenicity analysis and nutritional evaluation of partially and extensively hydrolyzed whey protein peptides2026 · 3 citations
  5. 5Multifunctional whey protein hydrolysates using different proteases: Antioxidant capacity, cytotoxicity, cytoprotection and techno-functional properties2025