High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein

Author:

Vidotto Danilo C.,Mantovani Raphaela A.,Tavares Guilherme M.ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Efficiency of milk proteins in eliminating practical limitations of β-carotene in hydrated polar solution;Allahdad;Food Chemistry,2020

2. Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies;Allahdad;Food Chemistry,2019

3. Functional properties of whey proteins as affected by dynamic high-pressure treatment;Bouaouina;International Dairy Journal,2006

4. The enhancement of gastrointestinal digestibility of β-LG by dynamic high-pressure microfluidization to reduce its antigenicity;Chen;International Journal of Food Science and Technology,2019

5. Chemistry and biochemistry of plant pigments;Davies,1976

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