Effects of high pressure processing on structural changes, aggregation, and binding mechanisms of β-Lactoglobulin with typical polyphenols
Wenyuan Zhang, Dongjie Huang, Yiyan Liu, Hui Guan, Miaomiao Wang, Hongru Chen, Hui Zou, Dapeng Li
Topics & Concepts
PolyphenolChemistryBeta-lactoglobulinWhey proteinFood sciencePascalizationChromatographyHigh pressureBiophysicsBiochemistryBiologyAntioxidantThermodynamicsPhysicsProteins in Food SystemsMicrobial Inactivation MethodsMicroencapsulation and Drying Processes