Impact of quercetin conjugation using alkaline and free radical methods with tandem ultrasonication on the functional properties of camel whey and its hydrolysates
Waqas N. Baba, Priti Mudgil, Joe M. Regenstein, Sajid Maqsood
Topics & Concepts
ChemistryHydrolysateSonicationTandemQuercetinChromatographyFood scienceOrganic chemistryAntioxidantHydrolysisComposite materialMaterials scienceProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMicroencapsulation and Drying Processes