Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics

Journal of Dairy Science

Volumn 98, Issue 11, 2015, Pages 7602-7613

  Feng, Xianchao ^a   Li, Chenyi ^a   Ullah, Niamat ^a   Cao, Jiqianrui ^a   Lan, Yongli ^a   Ge, Wupeng ^a   Hackman, Robert M ^b   Li, Zhixi ^a   Chen, Lin ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Aggregation; In vitro digestion; Physicochemical changes; Structural changes; Whey protein isolates

Indexed keywords

DITYROSINE; TYROSINE; WHEY PROTEIN;

ANALOGS AND DERIVATIVES; CHEMICAL PHENOMENA; CHEMISTRY; DIGESTION; FOOD HANDLING; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; PROTEIN SECONDARY STRUCTURE;

DIGESTION; FOOD HANDLING; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; PROTEIN STRUCTURE, SECONDARY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TYROSINE; WHEY PROTEINS;

EID: 84944175257     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9814     Document Type: Article

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