Covalent Whey Protein–Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

Journal of Food Science

Volumn 83, Issue 8, 2018, Pages 2092-2100

  Ali, Mostafa ^a,b   Keppler, Julia K ^b   Coenye, Tom ^c   Schwarz, Karin ^b  

^a Kafrelsheikh University   (Egypt)

^b UNIVERSITY OF KIEL   (Germany)

^c GHENT UNIVERSITY   (Belgium)

Author keywords

antioxidant activity; covalent interactions; enzymatic modification; rosmarinic acid; whey protein isolate

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; CINNAMIC ACID DERIVATIVE; DEPSIDE; MONOPHENOL MONOOXYGENASE; PHENOL DERIVATIVE; ROSMARINIC ACID; WHEY PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; METABOLISM; PH;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; CHEMICAL PHENOMENA; CINNAMATES; DEPSIDES; HYDROGEN-ION CONCENTRATION; MONOPHENOL MONOOXYGENASE; PHENOLS; WHEY PROTEINS;

EID: 85050641217     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14222     Document Type: Article

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