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Food and Function

Volumn 7, Issue 3, 2016, Pages 1306-1318

Formation of whey protein-polyphenol meso-structures as a natural means of creating functional particles

(4) Schneider, Margaret a Esposito, Debora a Lila, Mary Ann a Foegeding, E Allen a

a NORTH CAROLINA STATE UNIVERSITY (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIOACTIVITY; FRUIT JUICES; FUNCTIONAL FOOD; PARTICLE SIZE; PROTEINS;

ANTI-INFLAMMATORIES; FUNCTIONAL PROTEINS; NUTRITIONAL PROPERTIES; PARTICLE COMPOSITION; PARTICLE FORMATIONS; PHENOLIC CONTENT; PHYSICAL CHARACTERISTICS; WHEY PROTEIN ISOLATE;

AGGLOMERATION;

PLANT EXTRACT; POLYPHENOL; WHEY PROTEIN;

CHEMISTRY; CRANBERRY; FRUIT; PARTICLE SIZE; PH; RIBES; VITIS;

FRUIT; HYDROGEN-ION CONCENTRATION; PARTICLE SIZE; PLANT EXTRACTS; POLYPHENOLS; RIBES; VACCINIUM MACROCARPON; VITIS; WHEY PROTEINS;

EID: 84961720617 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo01499a Document Type: Article

Times cited : (41)

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