Bovine whey proteins – Overview on their main biological properties
By A. Madureira, C. Pereira, A. Gomes, M. Pintado, F. Xavier Malcata. Food Research International, 2007
595 citations recorded by the source corpus.
Whey, a liquid by-product, is widely accepted to contain many valuable constituents. These include especially proteins that possess important nutritional and biological properties – particularly with regard to promotion of health, as well as prevention of diseases and health conditions. Antimicrobial and antiviral actions, immune system stimulation, anticarcinogenic activity and other metabolic features have indeed been associated with such whey proteins, as α-lactalbumin, β-lactoglobulin, lactoferrin, lactoperoxidase, and bovine serum albumin. The most important advances reported to date pertaining to biological properties of whey proteins are reviewed in this communication.
Subfields: Cell Biology, Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/46791d84bc7d2d3ec56cb5ca5ddc84e339156256
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Bioactive Peptides of Buffalo, Camel, Goat, Sheep, Mare, and Yak Milks and Milk Products (2013, background): “Most of these studies have been carried out on bioactive peptides derived from cow milk and recent reviews have covered mainly the separation and characterization( 14 , 15 , 16 , 17 ), and production and bioavailability( 3 , 18 , 19 , 20 ) of cow milk-derived bioactive peptides.”