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Cited by in F6Publishing
For: Gruppi A, Dermiki M, Spigno G, Fitzgerald RJ. Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates. Foods 2022;11:516. [DOI: 10.3390/foods11040516] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Verni M, Casanova F. The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization. Foods 2022;11. [PMID: 36553835 DOI: 10.3390/foods11244092] [Reference Citation Analysis]
2 Ryan G, O’regan J, Fitzgerald RJ. Foaming and sensory properties of bovine milk protein isolate and its associated enzymatic hydrolysates. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105511] [Reference Citation Analysis]
3 Sakkas L, Lekaki E, Moatsou G. Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities. Foods 2022;11. [PMID: 35885347 DOI: 10.3390/foods11142103] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Bunsroem K, Prinyawiwatkul W, Thaiudom S. The Influence of Whey Protein Heating Parameters on Their Susceptibility to Digestive Enzymes and the Antidiabetic Activity of Hydrolysates. Foods 2022;11:829. [PMID: 35327251 DOI: 10.3390/foods11060829] [Reference Citation Analysis]