Characterization of orange peel extract-cross linking whey protein nanoparticles and their influences on the physical and sensory properties of orange juice-Reference-Cited by-同舟云学术

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Characterization of orange peel extract-cross linking whey protein nanoparticles and their influences on the physical and sensory properties of orange juice

Published:2024-09 Issue: Volume:208 Page:116745
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Abd El-Aziz Nourhan M.,Mehany Taha^ORCID,Shehata Mohamed G.

Publisher

Elsevier BV

Reference52 articles.

1. The formation of non-heat-treated whey protein cold-set hydrogels via non-toxic chemical cross-linking;Abaee;Food Hydrocolloids,2017

2. Characterization of orange peel extract and its potential protective effect against aluminum chloride-induced Alzheimer's disease;Abd El-Aziz;Pharmaceuticals,2023

3. Screening of whey protein isolate hydrolysates for their dual functionality: Influence of heat pre-treatment and enzyme specificity;Adjonu;Food Chemistry,2013

4. Methods for testing antioxidant activity;Antolovich;The Analyst,2002

5. Polyphenols and disease risk in epidemiologic studies;Arts;The American Journal of Clinical Nutrition,2005

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