Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties-Reference-Cited by-同舟云学术

Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

Published:2018-07-14 Issue:8 Volume:83 Page:2092-2100
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ali Mostafa¹²,Keppler Julia K.²^ORCID,Coenye Tom³,Schwarz Karin²

Affiliation:

1. Dept. of Food Technology, Faculty of agriculture; Univ. of Kafrelsheikh; Kafrelsheikh Egypt

2. Div. of Food Technology, Inst. of Human Nutrition and Food Science; Kiel University; 24118 Kiel Germany

3. Laboratory of Pharmaceutical Microbiology (LPM); Ghent Univ.; Ghent Belgium

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14222/fullpdf

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4. Milk whey protein modification by coffee-specific phenolics: Effect on structural and functional properties;Ali;Journal of Agricultural and Food Chemistry,2013

5. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

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