Interaction of whey protein with polyphenols from salal fruits ( Gaultheria shallon ) and the effects on protein structure and hydrolysis pattern by Flavourzyme ®-Reference-Cited by-同舟云学术

Interaction of whey protein with polyphenols from salal fruits ( Gaultheria shallon ) and the effects on protein structure and hydrolysis pattern by Flavourzyme ®

Published:2019-10-22 Issue:3 Volume:55 Page:1281-1288
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ni He¹^ORCID,Hayes Helen²,Stead David²,Liu Guang³,Yang Huaijie⁴^ORCID,Li Haihang¹,Raikos Vassilios²^ORCID

Affiliation:

1. Guangdong Provincial Key Laboratory of Biotechnology for Plant Development School of Life Sciences South China Normal University Guangzhou 510631 China

2. Rowett Institute University of Aberdeen Aberdeen Foresterhill AB25 2ZD UK

3. Sericultural and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China

4. School of Food Science and Engineering Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14394

Reference46 articles.

1. Effect of Flavourzyme®on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation byLactobacillus helveticus

2. Antibacterial peptides derived from caprine whey proteins, by digestion with human gastrointestinal juice

3. Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system

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