Glycosylation with bioactive polysaccharide obtained from Rosa roxburghii Tratt fruit to enhance the oxidative stability of whey protein isolate emulsion
Du Yu-Tong, Chun Chen, Jiang Yue-ming, Bao Yang, Xiong Fu
Topics & Concepts
Whey protein isolateChemistryEmulsionMaillard reactionPolysaccharideWhey proteinAntioxidantLipid oxidationFood scienceChromatographyBiochemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides