Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins
Author:
Affiliation:
1. Dairy Chemistry Division National Dairy Research Institute Karnal 132001 Haryana India
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12874
Reference23 articles.
1. Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates
2. Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature
3. Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties
4. Interaction between soybean protein and tea polyphenols under high pressure
5. Emulsifying properties of protein–pectin complexes and their use in oil-containing foodstuffs
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