ArticleFood science & nutrition2021
The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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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.
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Who cites it
8 citing papers in PubMed, 33 citations in OpenAlex.
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- Encapsulation of Curcumin With Persian Gum and Its Application to the Production of Functional Yogurt: Physicochemical, Antioxidant, Sensory Properties, and Starter Bacteria Survival Study.Food science & nutrition · 2024Article
- Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds.Food science and biotechnology · 2024Article
- Functional stirred yogurt manufactured using co-microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties.Food science & nutrition · 2023Article
- Improving effect of soy whey-derived peptide on the quality characteristics of functional yogurt.Food science & nutrition · 2023Article
- Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise.Food science & nutrition · 2022Article
- The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability ofFood science & nutrition · 2021Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the effect of grape seed protein hydrolysate (GPH) on the physicochemical and sensory properties of stirred yogurt was evaluated. At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and flavourzyme), the results showed that alcalase enzyme can produce GPH with higher DH and antioxidant properties (
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Registered trials
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