Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods

Food Research International

Volumn 141, Issue , 2021, Pages

  Jauregi, Paula ^a   Guo, Yuchen ^a   Adeloye, Jumoke B ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Antioxidant activity; Astringency; Isomerization; Nanocomplexation; Nanoparticles; Resveratrol; Solubility; Whey proteins

Indexed keywords

DAIRIES; FLAVONOIDS; LOW TEMPERATURE DRYING; NANOPARTICLES; SOLS; SOLUBILITY; TANNINS;

AGGREGATION PROPERTY; ANTI-OXIDANT ACTIVITIES; BETA-LACTOGLOBULIN; BIOACTIVE INGREDIENTS; CENTRIFUGAL FORCES; COLLOIDAL STABILITY; PROTECTIVE EFFECTS; STRONG INTERACTION;

PROTEINS;

ASTRINGENT AGENT; LACTOGLOBULIN; POLYPHENOL; WHEY PROTEIN;

SOLUBILITY;

ASTRINGENTS; LACTOGLOBULINS; POLYPHENOLS; SOLUBILITY; WHEY PROTEINS;

EID: 85099499756     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2020.110019     Document Type: Article

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