Improving the antioxidant activity, in vitro digestibility and reducing the allergenicity of whey protein isolate by glycosylation with short-chain inulin and interaction with cyanidin-3-glucoside-Reference-Cited by-同舟云学术

Improving the antioxidant activity, in vitro digestibility and reducing the allergenicity of whey protein isolate by glycosylation with short-chain inulin and interaction with cyanidin-3-glucoside

Published:2023-05 Issue: Volume:139 Page:108586
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tao Xiaoya^ORCID,Chen Cheng,Li Yaochang,Qin Xinguang,Zhang Haizhi,Hu Yuanyuan,Liu Zhengqi,Guo Xiaoming,Liu Gang^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference56 articles.

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