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   Articles with "vitro characterisation" as a keyword



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In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

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recommendations! Published in 2020 at "Foods"

DOI: 10.3390/foods9050582

Abstract: Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of… read more here.

Keywords: vitro characterisation; non controlled; protein hydrolysates; hydrolysis ... See more keywords