High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity

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High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity

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article científic

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bilimsel makale

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scientific article published on 28 May 2015

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High Hydrostatic Pressure Pret ...... ility and Antioxidant Capacity

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High Hydrostatic Pressure Pret ...... lity and Antioxidant Capacity.

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High Hydrostatic Pressure Pret ...... ility and Antioxidant Capacity

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High Hydrostatic Pressure Pret ...... lity and Antioxidant Capacity.

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High Hydrostatic Pressure Pret ...... ility and Antioxidant Capacity

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High Hydrostatic Pressure Pret ...... lity and Antioxidant Capacity.

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P1476

High Hydrostatic Pressure Pret ...... ility and Antioxidant Capacity

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P2093

Behnam Azadi

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Brian Meehan

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Cameron D Skinner

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Kebba Sabally

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Larry C Lands

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Michèle M Iskandar

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Nadir Mawji

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P2860

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay

High hydrostatic pressure enhances whey protein digestibility to generate whey peptides that improve glutathione status in CFTR-deficient lung epithelial cells.

Gut health immunomodulatory and anti-inflammatory functions of gut enzyme digested high protein micro-nutrient dietary supplement-Enprocal

Reduction of immunoreactivity of bovine beta-lactoglobulin upon combined physical and proteolytic treatment.

Bioactive milk peptides: a prospectus.

Emerging health properties of whey proteins and their clinical implications.

Biological activities of bovine glycomacropeptide.

Slow and fast dietary proteins differently modulate postprandial protein accretion

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184-207

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scholarly article

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10.3390/FOODS4020184

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P433

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P478

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Stan Kubow

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2015-05-28T00:00:00Z

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P5875

277973467

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28231198

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5302329

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