Process Optimization for the Production of Bio-functional Whey Protein Hydrolysates: Adopting Response Surface Methodology

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

(2011) K.N. Ryan et al.   FOOD HYDROCOLLOIDS

Optimisation, by response surface methodology, of degree of hydrolysis and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with cardoon extract

(2011) T.G. Tavares et al.   INTERNATIONAL DAIRY JOURNAL

Novel whey-derived peptides with inhibitory effect against angiotensin-converting enzyme: In vitro effect and stability to gastrointestinal enzymes

(2011) Tânia Tavares et al.   PEPTIDES

Invited review: Physiological properties of bioactive peptides obtained from whey proteins

(2010) A.R. Madureira et al.   JOURNAL OF DAIRY SCIENCE

Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology

(2010) María del Mar Contreras et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Milk-derived bioactive peptides: From science to applications

(2009) Hannu Korhonen   Journal of Functional Foods

Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

(2008) Xinyan Peng et al.   FOOD CHEMISTRY

Whey and whey proteins—From ‘gutter-to-gold’

(2008) Geoffrey W. Smithers   INTERNATIONAL DAIRY JOURNAL