The DOI matches its Crossref record; 136 of the 136 references it cites were found in a registry or an index.
Bovine whey proteins – Overview on their main biological properties
Open accessAbstract
Whey, a liquid by-product, is widely accepted to contain many valuable constituents. These include especially proteins that possess important nutritional and biological properties – particularly with regard to promotion of health, as well as prevention of diseases and health conditions. Antimicrobial and antiviral actions, immune system stimulation, anticarcinogenic activity and other metabolic features have indeed been associated with such whey proteins, as α-lactalbumin, β-lactoglobulin, lactoferrin, lactoperoxidase, and bovine serum albumin. The most important advances reported to date pertaining to biological properties of whey proteins are reviewed in this communication.
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Cites
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Lactoferrin: molecular structure and biological function
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Killing of gram-negative bacteria by lactoferrin and lysozyme.
Ellison, R. T., & Giehl, T. J. (1991) · Journal of Clinical Investigation · doi:10.1172/jci115407 · Cited by 746
Lactoferrin—a multifunctional protein with antimicrobial properties
Farnaud, S., & Evans, R. W. (2003) · Molecular Immunology · doi:10.1016/s0161-5890(03)00152-4 · Cited by 738
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Cited by
Yadav, J. S. S., Yan, S., Pilli, S., Kumar, L., Tyagi, R. D., & Surampalli, R. Y. (2015) · Biotechnology Advances · doi:10.1016/j.biotechadv.2015.07.002 · Cited by 425
Milk and dairy products as functional foods: A Review
Bhat, Z. F., & Bhat, H. (2010) · International Journal of Dairy Science · doi:10.3923/ijds.2011.1.12 · Cited by 120
Morgan, P. T., & Breen, L. (2021) · Nutrition & Metabolism · doi:10.1186/s12986-021-00574-z · Cited by 44
Alfano, A., D’ambrosio, S., Cimini, D., Falco, L., D’Agostino, M., Finamore, R., & Schiraldi, C. (2022) · Fermentation · doi:10.3390/fermentation8100514 · Cited by 15
Metadata
- Authors
- Madureira, A. R., Pereira, C. I., Gomes, A. M. P., Pintado, M. E., & Xavier Malcata, F.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2007-12
- Volume
- 40
- Issue
- 10
- Pages
- 1197-1211
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2081202706
- Cited by
- 600
- References
- 136
- FWCI
- 4.67
- Type
- journal article
- Language
- en
- Open access
- green
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- Madureira, A. R., Pereira, C. I., Gomes, A. M. P., Pintado, M. E., & Xavier Malcata, F. (2007). Bovine whey proteins – Overview on their main biological properties. Food Research International. https://doi.org/10.1016/j.foodres.2007.07.005
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
