Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 2: Physiochemical and Emulsifying Properties
This work was performed to study the effect of the covalent modifications of whey protein isolate (WP) by chlorogenic acid (CA) and rosmarinic acid (RA) on their physiochemical and emulsifying properties. Phenolic compounds, RA and CA, were covalently bound to WP as investigated by the decrease in f...
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| Główni autorzy: | , |
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| Format: | Artigo |
| Język: | Árabe |
| Wydane: |
Mansoura University, Faculty of Agriculture
2019-01-01
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| Seria: | Journal of Food and Dairy Sciences |
| Hasła przedmiotowe: | |
| Dostęp online: | https://jfds.journals.ekb.eg/article_36132_7290b0aa0411dc260c83be74b6d4e889.pdf |
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