Effects of pH values on physicochemical properties and antioxidant potential of whey protein isolate-safflower yellow complexes

Food Science and Technology Research

Volumn 24, Issue 3, 2018, Pages 475-484

  Li, Xueyan ^a   Gao, Zengli ^b   Li, Tong ^a   Sarker, Shuvan Kumar ^a   Chowdhury, Sathi ^a   Jiang, Zhanmei ^a,b   Mu, Zhishen ^b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Dairy Research Institute Inner Mongolia Mengniu Dairy (Group) Co Ltd   (China)

Author keywords

Antioxidant activities; Physicochemical properties; Safflower yellow; Whey protein isolate

Indexed keywords

AMINO ACIDS; EMULSIFICATION; PARTICLE SIZE; PH; PLANTS (BOTANY); PROTEINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; EMULSIFYING ACTIVITY; FLUORESCENCE INTENSITIES; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; SAFFLOWER YELLOW; WHEY PROTEIN ISOLATE;

ANTIOXIDANTS;

EID: 85055841242     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.24.475     Document Type: Article

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