Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion
Francielli P.R. de Morais, Tássia Batista Pessato, Eliseu Rodrigues, Luana Peixoto Mallmann, Lilian Regina Barros Mariutti, Flávia Maria Netto
Topics & Concepts
ChemistryWhey protein isolateCaffeic acidWhey proteinAntioxidantAntioxidant capacityEpigallocatechin gallateFood scienceChromatographyDigestion (alchemy)Gallic acidPolyphenolBiochemistryProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsBiochemical effects in animals