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Functional and technological properties of camel milk proteins: a review
Yonas Hailu Alemu, Egon Bech Hansen, Eyassu Seifu, Mitiku Eshetu,
Richard Ipsen
, Stefan Kappeler
40
Citations (Scopus)
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Keyphrases
Angiotensin-converting Enzyme
33%
Antimicrobial Properties
33%
Antioxidant Properties
33%
Camel Milk
66%
Casein
33%
Compositional Properties
33%
Consumer Products
33%
Dairy Plant
33%
Dairy Processing
33%
Diabetogenic
33%
Fermented Products
33%
Food Preservation
33%
Functional Food
33%
Functional Properties
100%
Gelation
33%
Health Benefits
33%
Human nutrition
33%
Molecular Properties
33%
Protein Composition
33%
Technological Properties
100%
Whey Protein
33%
Food Science
Angiotensin
20%
Antioxidant Properties
20%
Camel Milk
100%
Casein
20%
Dairy Plant
20%
Fermented Products
20%
Food Preservation
20%
Functional Food
20%
Health Benefits
20%
Human Nutrition
20%
Infant Food
20%
Milk Protein
100%
Technological Property
100%
Whey Protein
20%