ArticleFoods (Basel, Switzerland)2015
High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity.
Article in Foods (Basel, Switzerland), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
14 citing papers in PubMed.
- Deciphering the impact of stickwater hydrolysate on growth performance, immune response, and IGF-1/PI3K/AKT/mTOR signaling pathway in Siberian sturgeon (Acipenser baerii) fingerlings.Fish physiology and biochemistry · 2024Article
- Plant resources for immunonutrients and immunomodulators to combat infectious respiratory viral diseases: a review.3 Biotech · 2024Article
- High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources.Foods (Basel, Switzerland) · 2024Review
- Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review.Foods (Basel, Switzerland) · 2023Review
- Hypoxia-Driven Changes in a Human Intestinal Organoid Model and the Protective Effects of Hydrolyzed Whey.Nutrients · 2023Article
- Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential.Current research in food science · 2022Article
- Assessment of Bioavailability after In Vitro Digestion and First Pass Metabolism of Bioactive Peptides from Collagen Hydrolysates.Current issues in molecular biology · 2021Article
- Physicochemical properties and antioxidant activity of gluten-free riceberry-cheese cracker under simulated gastrointestinal transit.Journal of food science and technology · 2021Article
- Production of biologically active peptides by hydrolysis of whey protein isolates using hydrodynamic cavitation.Ultrasonics sonochemistry · 2021Article
- Influence of high-intensity ultrasound on the IgE binding capacity of Act d 2 allergen, secondary structure, and In-vitro digestibility of kiwifruit proteins.Ultrasonics sonochemistry · 2021Article
- Production and processing of antioxidant bioactive peptides: A driving force for the functional food market.Heliyon · 2020Review
- In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions.Foods (Basel, Switzerland) · 2020Article
- Effect of Soluble Solids and High Pressure Treatment on Rheological Properties of Protein Enriched Mango Puree.Foods (Basel, Switzerland) · 2019Article
- Immunomodulatory Protein Hydrolysates and Their Application.Nutrients · 2018Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Whey proteins have well-established antioxidant and anti-inflammatory bioactivities. High hydrostatic pressure processing of whey protein isolates increases their
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Registered trials
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