Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction

ABSTRACT: The manufacture of camel milk (CM) yogurt has been associated with several challenges, such as the weak structure and watery texture, thereby decreasing its acceptability. Therefore, this study aimed to investigate the effect of whey protein isolate (WPI) addition on the health-promoting b...

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Detalhes bibliográficos

Principais autores:	Abdelmoneim H. Ali, Maitha Alsalmi, Rodah Alshamsi, Mohammed Tarique, Gafar Bamigbade, Imtisal Zahid, Muhammad Hamza Nazir, Muhammad Waseem, Basim Abu-Jdayil, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2023-12-01
coleção:	Journal of Dairy Science
Assuntos:	camel milk yogurt whey protein isolate in vitro digestion health-promoting benefits rheological properties
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S0022030223005234
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