Functional and antioxidant properties of whey protein hydrolysate/pectin complexes in emulsions and spray-dried microcapsules

Author:

Tamm F.,Härter C.,Brodkorb A.,Drusch S.

Funder

Deutsche Forschungsgemeinschaft

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

2. Bestimmungen des Polyuronidgehaltes und des Veresterungsgrades des Pectinanteiles in Handelspektinpräparaten, Apfelsäften und Apfelmaceraten;Baeuerle;Deutsche Lebensmittel Rundschau,1977

3. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

4. Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions;Chen;Journal of Agricultural and Food Chemistry,2010

5. Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions;Elias;Journal of Agricultural and Food Chemistry,2006

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