Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding
Xiaoyun Fei, Yuzhong Yan, Lang‐Hong Wang, Zhaohua Huang, Deming Gong, Guowen Zhang
Topics & Concepts
Covalent bondChemistryEmulsionThermal stabilityRandom coilDenaturation (fissile materials)Gallic acidProtocatechuic acidWhey proteinChromatographyNuclear chemistryOrganic chemistryProtein secondary structureAntioxidantBiochemistryProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMicroencapsulation and Drying Processes