Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods
Paula Jauregi, Yuchen Guo, Jumoke Bukola Adeloye
Topics & Concepts
ChemistryPolyphenolNanoparticleWhey proteinSolubilityDenaturation (fissile materials)Whey protein isolateStabilizer (aeronautics)AntioxidantMaillard reactionFood scienceChromatographyChemical engineeringOrganic chemistryNuclear chemistryEngineeringMechanical engineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides