Effect of thermal and nonthermal processing methods on the structural and functional properties of whey protein from donkey milk

Authors: Mengjia Ma, Juanjuan Luo, Xipeng Wang, Ning Wang, Cunfang Wang, Guiqin Liu, Hua Jiang, Xiaoning Zhang, Cunzhong Yuan

Source: Journal of Dairy Science, Vol 107, Iss 12, Pp 10439-10451 (2024)

Subject Terms: donkey milk whey protein, thermal treatment, nonthermal treatment, structural properties, functional properties, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0022030224011020; https://doaj.org/toc/0022-0302

Access URL: https://doaj.org/article/73e46ab1bca34299a95a9ced2dd580db

Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates

Authors: Mingming Wei, Chong Ning, Yifei Ren, Fengqing Hu, Mingxia Wang, Weixuan Li

Source: Food Chemistry: X, Vol 22, Iss , Pp 101360- (2024)

Subject Terms: Donkey milk whey protein, Enzymatic hydrolysis, Structural characteristic, Processing properties, Antioxidant activities, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524002475; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/8186e0e1002a4c33a35574faf6375435