Effect of pH-dependent fibrillar structure on enzymatic hydrolysis and bioactivity of nanofibrillated whey protein
Flora Farrokhi, Fojan Badii, Mohammad Reza Ehsani, Maryam Hashemi
Topics & Concepts
ChemistryDPPHHydrolysisHydrolysateWhey proteinEnzymatic hydrolysisAntioxidantFourier transform infrared spectroscopyTrypsinPepsinIngredientFerricChromatographyNuclear chemistryFood scienceBiochemistryOrganic chemistryEnzymeChemical engineeringEngineeringProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsBiochemical effects in animals