Bioactive protein hydrolysate from Sesamum indicum L. residue as a novel fat substitute by protease: production optimization and application in low-fat yogurt production
Protein hydrolysate from Sesame cake is a new fat substitute for low-fat yogurt production without displaying any defects as well as reducing the risks associated with high-fat consumption and global obesity.
Authors
- Osama Ibrahim (ORCID: https://orcid.org/0000-0002-7144-8190)
- Mohamed A.A. Abdella (ORCID: https://orcid.org/0000-0002-0376-284X)
- Samia A. Ahmed (ORCID: https://orcid.org/0000-0002-0292-2741)
Institutions
- National Research Centre (EG)
Publication Details
- Journal
- Microbial Cell Factories
- Published
- 2025-05-26
- DOI
- https://doi.org/10.1186/s12934-025-02748-3
- Citations
- 4
- Primary Topic
- Protein Hydrolysis and Bioactive Peptides
- Type
- article
- Field-Weighted Citation Impact
- 3.22