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Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentrations

Yun Wang, Cheng Yang, Jian Zhang, Lianfu Zhang

2022Food Chemistry21 citationsDOI

Topics & Concepts

Whey protein isolateChemistryWhey proteinFood scienceAnthocyaninPolyphenolChromatographyProtein isolateBiochemistryAntioxidantProteins in Food SystemsMicroencapsulation and Drying ProcessesMuscle metabolism and nutrition
Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentrations | Litcius