Enhanced functionality of fermented whey protein using water kefir

Enhanced functionality of fermented whey protein using water kefir

This research is part of an effort to enhance fermented whey proteins’ quality and nutritional value. In this research, we investigated the feasibility of using a natural fermentation approach on whey proteins. We determined the protein digestibility, non-nutritive compounds (including phenolic comp...

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Bibliographic Details
Main Authors: Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu’datt, Stan Kubow, Ali Madi Almajwal, Ali Al-Qaisi
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Fermentation
protein digestibility
protein quality
water kefir
whey proteins
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2225799
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