Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties
Nan Li, Audrey L. Girard
Topics & Concepts
Whey proteinProanthocyanidinChemistryFood scienceChemical engineeringChromatographyBiochemistryAntioxidantPolyphenolEngineeringProteins in Food SystemsFermentation and Sensory AnalysisMeat and Animal Product Quality